Tomato and egg fried rice

Fluff the rice; beat the eggs and add cooking wine and salt, then mix well; wash the tomatoes, remove the stems, and cut into small cubes (peeling is optional); chop the green onions into small pieces and set aside.

Heat oil in a wok, pour in the beaten eggs, and stir-fry quickly over high heat until solidified (do not overcook). Use a spatula to break into small pieces and set aside.

Add the tomatoes, stir-fry until they release their juice, season with salt and sugar, and stir-fry evenly.

Pour in the rice and stir-fry until fully combined and the grains are loose.

Add the cooked eggs and stir-fry evenly.

Add the chopped green onions and stir-fry evenly.

Remove from the pot and serve on a plate.

Each grain is distinct, colorful, and opens up the taste buds.

Life needs a sense of ritual, and so does eating. For simple meals, style them and arrange them on a plate, so that the appearance and presentation of every meal are always on point.

Bright colors and aesthetically pleasing shapes enhance the texture of food while creating a warm and cozy atmosphere, giving a sense of home.