Tomato and Egg Rice Bowl

Name: Tomato and Egg Rice Bowl
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Staple Food
Ingredients: 2 piece Egg; to taste rice; to taste Vegetable granules; to taste cooking wine; to taste Edible oil; to taste Salt

A neat tomato-and-egg rice bowl: thin golden egg omelette pan-cooked till just set, sliced and woven over rice with stir-fried diced vegetables for a mild, homey, visually pretty plate.

30 minNewMedium Staple Food Stir-fry Savory

Instructions

1
First, steam the white rice.
2
Beat 2 eggs with a little salt, pour into a pan and fry into an omelette. Cook one side until done, then flip to cook the other side. The heat should not be too high.
3
The omelette is cooked with the right heat, and the color looks appealing.
4
Put the vegetable noodle granules into the pot and stir-fry, then add a little cooking wine and salt.
5
Add a bowl of rice and stir-fry until fragrant.
6
Turn the rice out onto a plate, cut the omelet into strips, and arrange them on the rice to create a design.
7
Add a small amount of cooking oil to the pot, then add the tomato juice, season to taste, and a little cornstarch water. Cook until it reaches this consistency.
8
Pour evenly over the rice bowl; the color is bright, and it has a combination of rice, vegetable pieces, as well as the flavor of eggs and tomato sauce. It is nutritious and delicious and can be eaten for breakfast.
9
The rice with toppings is very fragrant, and the family eagerly competes to taste it.