Stewed Rice with Tomato Scrambled Eggs
1.
Wash tomatoes, green onions, ginger, garlic, cutting board, knife and set aside
2.
Beat two eggs into a bowl, beat them up and set aside.
3.
Boil water in the pot, put the tomatoes in it and roll it a few times. If the skin is wrinkled, pick it up, remove the skin and tear it off
4.
Cut the peeled tomatoes into small pieces, chop the green onion, ginger, and garlic for later use
5.
Heat up a large hot pot, turn the oil to medium heat, pour the eggs, turn over the eggs as soon as they are cooked, let the undercooked egg mixture fall into the pan and fry until all the egg mixture is cooked, and set aside. Don't turn off the fire
6.
Pour the oil in the pan of the fried eggs. Add the green onion, ginger and garlic directly without waiting for the heat. Pour in the tomatoes when they are fragrant, turn to high heat, and stir-fry until the tomatoes begin to flow out. In the process, scramble the eggs and add salt before starting the pan.
7.
Pour oil in the pan and turn it to fill the pan. Pour in the leftovers, use a spatula to disperse, hold the spatula in the middle of the pot, pour water on the spatula, so that the water can splash around the rice, (depending on the amount of rice to decide how much water to put) and then copy the rice Stack up in the middle of the pot, and finally pour the tomato scrambled eggs on top of the rice, cover the pot and turn on a low heat. You can eat it in about three to five minutes
Tips:
The braising time should not be too short, otherwise the rice will not be cooked, and the rice will be mushy if it is too long, so the time must be controlled. The rice I cooked for two people was simmered for about five minutes, and the rice was simmered into a layer of golden rice, which was very crispy and delicious.
