A comforting one-pan meal featuring scrambled eggs and juicy tomatoes tossed with savory rice.
2 eggsChicken eggs
10 gGreen onion
Optional
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150 gTomatoes
1 cupRice
1 tbspCooking oil
To tasteSalt
To tasteBlack Pepper
Prepare the ingredients by dicing the tomatoes and lightly beating the eggs.
Heat a splash of oil in a skillet and scramble the eggs until just set, then remove and set aside.
Add more oil if needed and sauté the diced tomatoes until they soften and release their juices.
Stir in the cooked rice and scrambled eggs, seasoning the mixture with salt and black pepper.
Toss everything together over medium heat until the rice is heated through and well coated in the tomato juices.
Garnish with chopped scallions before serving warm.