Raw materials

Ingredients: 1 bowl of leftover rice, 1 tomato, 2 fresh eggs, small half of an onion

Seasoning: oil, pepper, sugar, salt, chicken essence

Flavor: sweet and sour, nutritious.

Folding editorial practice

Tomato and egg fried rice

1, the pot into the water (the amount of water to be able to not over the height of the city of tomatoes), boiling; tomatoes, 1, cleaned and put into the boiling water for about half a minute, after fishing in the skin cut a knife, and then peeled off the skin and cut into small pieces; onion small half chopped into small pieces.

2, two eggs break into a bowl, put half a spoon of water, less half a spoon of salt and beat until foamy; a little oil in the pan, slightly hot, pour into the egg mixture stir-fried until cooked, fried with a spatula to shovel the eggs some broken, served.

3. Pour a little oil into the pan, add half a tsp of pepper, onion and sauté to taste. Pour in two bowls of leftover rice, and stir-fry until the rice grains fall apart; then add tomato pieces, two tbsp of sugar and stir-fry; finally add the eggs, half a tsp of salt and half a tsp of chicken broth and stir-fry to mix evenly.

4. Put the rice into a small bowl, press it firmly, and invert it onto a plate.