Rice with tomato and egg soup
Sir said that dark cuisine is not dark.
Food Ingredients
Tomatoes
200g
Eggs
70g
Rice
160g
Oil
right amount
Salt
right amount
Wine (red wine, rice wine, etc.)
right amount
Chicken essence (optional)
right amount
Water
right amount
Step
1
Diced tomatoes and beat eggs.
2
Heat the pan to cool the oil, pour the eggs after the oil is heated, stir-fry until the egg liquid solidifies, add the tomatoes, stir-fry for a while, pour in the right amount of water, press the tomatoes with a spatula, and the juice will come out faster. (Adjust the amount of water by yourself. If you like thin rice, put more water. If you like thick rice, put less.)
3
When the water is boiling, pour in the rice and season with salt, wine and chicken essence. Don't like chicken can not put.
4
Stir-fry with a spatula until the rice is scattered and the water boils again before it comes out of the pan.
5
Let's go!
about
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