Tomato scrambled eggs rice

Tomato scrambled eggs with rice is very delicious, and the method is very simple. Here is a detailed introduction:

Ingredients for tomato scrambled eggs rice:

2 tomatoes, 1 egg, 1 bowl of rice

Tomato scrambled eggs rice ingredients:

Salt to taste, 1 tablespoon sugar

Tomato scrambled eggs rice recipe:

1: Wash the tomatoes and make a cross cut on the bottom;

2: Put it in boiling water for 1 minute, and you can easily tear off the skin;

3: Cut the peeled tomatoes into thin slices;

4: Beat the eggs, add half an eggshell of water and an appropriate amount of salt, stir well, and fry in a pan;

5: Fry until the egg liquid is completely solidified. After it is cooked, use a spatula to scoop it into small pieces and set aside for later use;

6: Pour the tomatoes into the pan and stir-fry, crushing them with a spatula while frying;

7: Add 1/3 bowl of water and cook over medium heat for 2 minutes;

8: Add eggs, 1 tablespoon of sugar, a little salt, turn to high heat, stir fry evenly until the sauce is collected;

9: Place the rice on a plate, pour the tomato scrambled eggs over the rice, and you can eat!

Experience sharing:

1: If you like green onions, you may add some chopped green onions for garnish;

2: Because it is a rice bowl, try to reduce the sauce as much as possible, otherwise too much sauce will affect the taste of the rice;

3: Try to crush the tomatoes with a spatula in the pot, and don’t chop them up while cutting, because that will cause the tomatoes to rot in the process.

To drain a lot of tomato juice, just cut into thin slices;