Chinese tomato & egg stir-fry
About £0.57 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Eggs6
- Tomatoes5
- Caster sugar10g
- Soy sauce15ml
- Spring onions3
- Rice300g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Cook the rice (300g).
Kitchen note Rinse the rice in a sieve until the water runs nearly clear, so it doesn't go sticky. Then 1 mug of rice to 2 mugs of water, lid on, gentle heat. When little holes appear on top and the water's gone, turn the hob off and leave the lid on for 10 minutes to steam.
- Scramble the beaten eggs (6) in hot oil until just set. Tip out.
Kitchen note Low heat and patience for scrambled eggs. Take them off while they still look a bit wet, they keep cooking on the plate.
- Fry the tomato wedges until they break down into a sauce (15ml) (5 min), with the sugar (10g) and soy.
Kitchen note Dry your chips or wedges with a tea towel before oiling them, and spread them out on the tray. Crowded chips go soggy.
- Fold the eggs back in and top with spring onion (3). Spoon over rice.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.