Tomatoes and egg with rice

Ingredients for 2 servings:

• 5 tomatoes
• ½ tsp salt
• 1 tsp sugar
• some olive oil
• 2 cloves garlic, finely chopped
• 2 tsp soy sauce
• 200 g rice pudding
• 3 eggs
• possibly water if needed

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

delicious wok dish for everyone

Prepare the rice pudding according to the package instructions (best in a rice cooker) and – when it still needs about 10 minutes – begin the next steps. Beat the eggs in a cup or similar container and then set aside. Heat the olive oil in a wok (or a frying pan in a pinch). Wait until it is really hot and fry the egg mixture until light brown. Then remove the scrambled eggs. Wash the tomatoes thoroughly and cut each into eight pieces. Fry the garlic with a little salt in hot olive oil and then add the tomato pieces. Season to taste with a little soy sauce and sugar. Since the tomatoes contain enough liquid, you should only add a little water in an emergency. As soon as the tomatoes start to soften and have absorbed the flavor of the garlic and soy sauce, add the egg mixture and fry briefly. Immediately arrange the cooked rice on plates with the tomatoes and egg and serve.