- 4 large eggs
- 8 oz. fresh tomato (cut into thin wedges)
- 1/2 teaspoon salt
- 2 teaspoons black pepper
- 1 teaspoon sugar
- 2 tablespoons water
- 1/4 teaspoon sesame oil
- 1 tablespoon fish sauce
- 3 tablespoons vegetable oil
- 2 cups rice, cooked
In a bowl, beat eggs with sesame oil, pepper, and salt.
In a large saute pan or wok, heat 2 tablespoons of vegetable oil. Add egg mixture and stir frequently, so that eggs form lumps. Once eggs are cooked, set aside. Wash out pan.
Add 1 tablespoon of vegetable oil to pan and heat. Add tomatoes and stir frequently. After 3 minutes, add water and sugar. Cover and allow to cook for another 3 minutes. Add eggs and scallions and stir for 1 minute. Serve over rice.
Stir fry mushrooms and leeks separately and add to the dish at the end.
Toss in a handful of peanuts at the end of the cooking process for some extra crunch.