Today, I made a tomato scrambled egg with rice. The rice and olive oil used in the dishes are grain and oil gift bags given by Evergrande Xing’an. Rice is crystal clear, soft, waxy and delicious tribute rice; Olive oil is mustard seed olive oil, golden and clear. With healthy grain and oil, the food is more delicious and nutritious.


2 tomatoes
2 eggs
1 bowl of rice
1 tablespoon olive oil
3G salt
1 small scallion
20 black sesame seeds


Step 1
First, pour out the Gongmi, wash it, and cook it in an electric rice cooker.

Step 2
The cooked rice is filled with rice. Before filling, the bottom of the bowl can be sprinkled with some black sesame seeds; Prepare two more tomatoes, two eggs and a section of green onions.

Step 3
Draw a cross knife on the top of the tomato and scald it with boiling water for a few minutes.

Step 4
Peel the tomato and slice it.

Step 5
Knock the eggs into a bowl and mix in an appropriate amount of salt to break them up.

Step 6
Heat the pot and pour in an appropriate amount of olive oil.

Step 7
Pour in the egg liquid and stir fry until golden.

Step 8
Add tomato pieces and stir fry evenly.

Step 9
Transfer in an appropriate amount of salt, stir fry evenly, sprinkle chopped scallions and turn off the fire.

Step 10
Cover the pre packed rice on the plate.

Step 11
Pour the scrambled tomato and scrambled egg on the rice.