Tomato and Egg with Rice

Ingredients

• 3 teaspoons neutral oil, such as canola
• 1 teaspoon finely grated ginger
• 1 scallion, thinly sliced (white and green parts separated)
• 2 pounds plum tomatoes (6 to 8 medium), cored and cut into 2-inch chunks
• 1 tablespoon Shaoxing wine
• 1 teaspoon sugar
• 1/8 teaspoon ground white pepper
• Kosher salt
• 2 teaspoons cornstarch
• 5 large eggs, beaten
• 1 teaspoon toasted sesame oil
• 3 cups steamed jasmine rice

Directions

1. Heat 2 teaspoons of the neutral oil in a large nonstick skillet over medium-high heat until starting to shimmer. Add the ginger and scallion whites and cook, stirring, until the scallion is slightly golden brown, about 30 seconds. Add the tomatoes and cook in an even layer for 1 minute. Lower the heat to medium. Add the Shaoxing wine, sugar, white pepper and 1/2 teaspoon salt. Stir to combine and simmer for 5 minutes. Using the back of a wooden spoon or rubber spatula, mash the big pieces of tomatoes until broken down. Continue to simmer until the mixture resembles a chunky tomato sauce, 5 to 10 minutes.
2. Mix the cornstarch with 2 teaspoons cold water in a small bowl until well combined. Drizzle into the tomato mixture and stir to fully incorporate. Simmer until the sauce thickens, about 2 minutes, then transfer to a medium heatproof bowl. Set aside.
3. Wipe the skillet clean and add the remaining 1 teaspoon oil over medium-low heat. Add the eggs and sprinkle in 1/2 teaspoon salt. When the eggs are just starting to set to set, continue to cook, stirring with a rubber spatula to make big curds and folds, until the eggs are almost soft scrambled, 1 to 2 minutes. Gently pour the tomato mixture back into the skillet. Carefully fold into the eggs to combine. Remove from the heat and drizzle with the sesame oil. Divide among 4 shallow bowls along with the rice. Garnish with the scallion greens. Enjoy while warm.

Link to recipe