Tomato and Egg Stir-Fry with Rice

• 8eggs
• 1 tsptoasted sesame oil
• 4 tbspolive oil
• 6ripe tomatoes (about 700g), cut into wedges
• 5spring onions, sliced, white and green parts kept separate
• 4garlic cloves, finely chopped
• 11/2 tbsp light soy sauce
• 2 tspsugar
• 3 tbspwater
• fine salt
• black pepper
• 3heads pak choi, halved lengthways
• 15gginger, cut into fine matchsticks
• 300gbasmati rice

Method

1. 1Rinse the rice until the water runs clear, put it in a saucepan with 450ml cold water and a pinch of salt, bring to the boil, cover and cook on the lowest heat for 10 minutes until the water has been absorbed. Leave covered off the heat.
2. 2Beat the eggs with half a teaspoon of salt and the sesame oil. Cut the tomatoes into wedges, slice the spring onions, keeping the white and green parts separate, and halve the pak choi.
3. 3Get a wok smoking hot with 1 tablespoon of the olive oil. Add the ginger and a quarter of the garlic for 20 seconds until fragrant, then the pak choi cut side down with a splash of water and a pinch of salt. Stir-fry for 3 minutes until the stems are tender and the leaves have wilted. Tip onto a plate.
4. 4Wipe the wok, put it back on a high heat with 2 tablespoons of oil and pour in the eggs. Leave for 20 seconds until the edges puff, then push them into big soft folds for 1 minute until they are just set but still glossy and slightly loose. Slide onto a plate; they finish cooking in the sauce.
5. 5Add the last tablespoon of oil, the spring onion whites and the rest of the garlic and stir for 30 seconds until fragrant. Add the tomatoes and stir-fry for 3 minutes until they slump and release their juice.
6. 6Stir in the soy sauce, sugar, water and a good grind of black pepper and let it bubble for 1 minute until the juice turns into a glossy sauce that coats the tomatoes. Taste; it should be savoury and just sweet, so add a pinch more sugar or salt if it is sharp.
7. 7Return the eggs to the wok and fold gently for 30 seconds until they are coated and hot. Scatter with the spring onion greens and serve with the rice and the pak choi.

Per serving

kcal

641

protein

24.7g

fibre

4.6g

carbs

74.2g

fat

27.3g