This classic Chinese dish is fast, easy and vegetarian. It’s also a tasty way to use up leftovers, especially cold rice.
Heat a wok until smoking and add half the groundnut oil, then add the eggs and scramble for 1-2 minutes. Transfer the scrambled eggs to a warm plate and set aside. Wipe away the excess oil from the wok.
Reheat the wok and add the remaining groundnut oil. Add the cooked rice and stir well to break up the grains, then add the tomatoes and stir fry for 1-2 minutes.
Return the egg to the wok with the rice and tomatoes and season, to taste, with the soy sauce, sesame oil and white pepper. Stir in the sliced spring onion.
Pile the rice onto a plate and serve immediately.
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