Quick & Easy Egg Fried Rice


2 tablespoons oil (peanut)
3 eggs, beaten
14 ounces cooked jasmine rice
3 ripe tomatoes, sliced
3 tablespoons light soy sauce
Dash toasted sesame oil
Pinch freshly cracked white pepper
1 large spring onion (green), finely sliced


Heat a wok over a high heat and add 1 tablespoon oil. Add the eggs and scramble for a few minutes, then remove them from the wok, and set side. Wipe down the wok.

Reheat the wok and add the remaining oil. Add the rice, and stir well to break up the grains. Then, add the tomatoes, and stir-fry for a few minutes.

Return the eggs to the wok, and season with the soy sauce, sesame oil, and white pepper, to taste. Add the spring onions, and mix well. Serve immediately.
Recipe shared from: http://www.cookingchanneltv.com/recipes/ching-he-huang/egg-fried-rice-recipe/index.html