Tomato and Egg fried Rice

Eggs and tomatoes together are a staple in Chinese cuisine for breakfast. 

I still have some tomatoes to ripen, not longer outside in the sun. Because there isn't any. All the rain that was missing during the summer is now coming down the last 2 weeks. Which is nice for the greenery around, but not so nice for my tomatoes.

I had a bag of cooked rice and an open package of raw ham and worked that into the tomato egg combo. Instead of a breakfast I made dinner. Some added soy sauce gave the Asian touch.

Ingredients:

1 cup cold rice, 2 eggs, 125 g tomatoes, 1 green pepper

2 spring onion, 50 g raw ham, 1 tbsp butter, 3 tbsp light soy sauce

In butter fry the ham, the pepper and the onions. Cut up the tomatoes and chuck them in the pan. While cooking they will loose their skin. Pick it out if you like that more. Toss in the cold rice and stir well to loosen it up.

Make room in the middle  of the pan and add a bit more butter.

Crack the eggs in, season them and lez them set a bit. Mix them in the tomato rice. Add some soy sauce to enhance the flavour.