Heat a wok on the high temperature and add 1 tablespoon groundnut oil. Add some eggs and scramble for any couple of minutes, then take them off in the wok, and hang side. Wipe lower the wok .
Reheat the wok and add some remaining groundnut oil. Add some grain, and stir well to interrupt in the grains. Then, add some tomato plants, and stir-fry for any couple of minutes.
Return the eggs towards the wok, and season using the soy sauce, sesame oil, and white-colored pepper. to taste. Add some spring onions. and blend well. Serve immediately.
SERVINGS: 4 (SIDE) Calories: 278 Total Fat 11 grams Saturated Fats. 2 grams Protein: 9 grams Total carbohydrates: 35 grams Sugar. 5 grams Fiber: 1 grams Cholesterol: 159 milligrams Sodium: 448 milligrams
This light vegetarian grain can accompany any strongly flavored dishes. The muse behind it comes down in the famous 'egg flower' drop soup. I figured I'd adapt the components to fried grain rather of soup. Actually, in Beijing the mixture of egg and tomato is very popular, for example within the dish 'Xihongsi chao jidan' - 'Xihong' means 'Western red', 'Chao' means 'stir-fry', and 'Jidan' is 'egg', meaning 'Western red (i.e. tomato) stir-fry with egg'. I think you'll enjoy!