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Ingredients
- 6 eggs
- ½ tsp. sesame oil
- 1 tbsp. mirin
- 1 tsp. cornflour
- 1 tsp. sugar
- 2 tbsp. tomato ketchup
- 1 can (14.oz/400g) chopped tomatoes
- 2 tbsp. olive oil
- 4 spring onions, sliced
- 1 tsp. root ginger, grated
- 1 cup (200g) cooked rice, to serve
Prep Time:
10
Minutes
Directions
Cook Time:
15
Minutes
- Beat the eggs, sesame oil, mirin and 1 teaspoon of salt in a medium size bowl. In a small bowl, combine the cornstarch with 2 tablespoons of cold water, then add in the sugar and tomato paste.
- Heat 1 tablespoon of olive oil in a large non-stick pan, over high heat and add in 3 of the spring onions, reserving the rest for garnish. Cook the onion for 20-30 seconds, then add the beaten eggs and cook for 45-60 seconds until the eggs start to set but are still runny. Transfer the eggs into a bowl and wipe the pan clean.
- Heat the remaining tablespoon of oil in the pan and once hot add the ginger and cook for 10-15 seconds. Add the chopped tomatoes and season to taste with salt. Continue cooking for another 4 minutes, until slightly reduced.
- Now stir in the cornstarch mixture into the tomatoes and cook, stirring until the sauce comes to a boil and thickens. Taste for seasoning and if necessary adjust with more salt or tomato ketchup. Return the eggs to the pan to heat them up and gently stir through the tomatoes.
- Serve with the cooked rice and garnish with the remaining spring onions.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
