1.

Wash tomatoes, onions, ginger, garlic, chopping boards and knives for later use.

2.

Beat two eggs into a bowl and break them for use.

3.

Boil the water in the pot, put the tomatoes in and roll them a few times. Take them out and move them.

4.

Peel tomatoes and cut them into small pieces. Chop onions, ginger and garlic for later use.

5.

Heat a large wok, turn the oil to medium heat, pour in the eggs, open the wok as soon as the eggs are cooked, let the immature egg liquid fall into the wok and fry until cooked, and then take out the wok for use. Don't turn off the fire

6.

Pour the oil into the pan with scrambled eggs. Add onion, ginger and garlic directly without heating. When fragrant, pour in the tomatoes, turn to high heat, stir-fry until the tomatoes start to flow, and pour in the boiled eggs and stir-fry until they are fully cooked. Scramble the eggs in the process and add salt before taking out the pot.

7.

Pour oil into the pan and turn it over to cover it. Dump the leftovers, spread them out with a spatula, put the spatula in the middle of the pot by hand, pour water on the spatula, and let the water splash around the rice (depending on the amount of rice), then copy the rice into the middle of the pot and pile it up. Finally, pour the scrambled eggs with tomatoes on the rice, cover the pot and turn on a small fire. You can eat it in about three or five minutes.