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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 4 |
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This is one of my favorite comfort foods. In China, I ate eggs and tomatoes several times a week. I thought this was a great way to use up leftover rice. The great thing about this recipe is you don't need 2 whole cups of rice, you can use less and it still tastes great. For the oil, I quite often use sesame oil. Ingredients:
2 tablespoons oil |
4 eggs, beaten |
2 tomatoes, diced |
1 tablespoon soy sauce |
2 cups leftover cooked rice |
salt |
pepper |
chili sauce |
Directions:
1. Heat oil, then scramble eggs until set.
2. Add tomatoes and mix with eggs for 1 minute to steam.
3. Add soy sauce.
4. Cover and let steam for 1 minute.
5. Mix in leftover rice.
6. Add salt, pepper, chili sauce to taste.
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