1. Prepare a bowl of leftover rice, peel and dice tomatoes, fry the eggs and chop them for later use
2. Heat oil in a pan and stir-fry the diced tomatoes for juice
3. Add the rice, stir fry evenly, the rice and tomato juice are completely integrated
4. After frying until there is no water, add the diced eggs, stir-fry evenly, add salt to taste, turn off the heat, and stir-fry a few times.
5. Serve on a plate
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