TOMATO & EGG OVER RICE

From: Hong Kong

‘There are limitless variations to this,’ says Lucas Sin, head chef of Junzi Kitchen in New York City. ‘I grew up in Hong Kong and I remember my father’s tomatoes cut up and stir-fried with eggs. It’s a perfect tomato dish, like spaghetti and meatballs.’

INGREDIENTS SERVES 1

2 EGGS

½ TSP SALT

3 TBSP VEGETABLE OIL

3 SPRING ONIONS (SMASH THE WHITE PARTS WITH THE FLAT SIDE OF A KNIFE AND SLICE

INTO 1IN-THICK SEGMENTS; MINCE THE GREEN PARTS FOR GARNISH) 2 MEDIUM TOMATOES, PEELED, CORED AND CUT INTO ½IN-WIDE WEDGES SUGAR (TO TASTE) STEAMED RICE

METHOD

In a small bowl, beat the eggs well with the salt, 1 tbsp vegetable oil and 1 tbsp water. As well as protein and vitamins, eggs are a top source of choline, an important nutrient for memory and cognitive health. In a large pan over a medium-high heat, add 1 tbsp vegetable oil. Moving quickly, add the eggs and cook, pushing and folding constantly until just set, about 10 secs. Remove them from the heat and transfer to a plate.

Wipe out the pan and return it to a medium-high heat. Heat the remaining 1 tbsp oil. Add the spring onion whites and cook, stirring until aromatic and just beginning to brown, about 15 secs. Add the tomatoes and cook, stirring constantly until they begin to break down, about 3 mins. Season with salt and sugar to taste.

Add the cooked eggs to the tomato sauce. Stir to combine, about 15 secs. Remove from the heat and garnish with spring onion greens. Eat with warm steamed rice.