Tomato & Egg Rice

Serves: 2

Ingredients	Qty	Prep
Eggs	6 large
Butter	2 Tbsp	cube
Cornstarch	2 tsp
Green onion	4	chop
Roma tomatoes	3	chop
Cherry tomatoes	handful	optional
Garlic	2 cloves	grated
Ketchup	1 Tbsp
Sugar	1 tsp
Black pepper	to taste	grind
MSG	to taste
Cilantro	as needed	garnish

Method:

1. Beat eggs with 1/2 tsp salt and 1/4 tsp MSG
2. Combine 2 tsp cornstarch with 1/4 cup water
3. Add the butter and half of the cornstarch slurry to the eggs and mix
4. Add 1 Tbsp of oil and scramble eggs till 75% turns into curds and the rest is raw
5. Remove from heat and empty it back into the egg bowl
6. Clean up the pot and saute the white part of green onion and garlic in 1 Tbsp of oil
7. Add tomatoes, salt and cook for about 2 minutes till they start breaking down
8. Add ketchup, pepper, msg and cornstarch slurry and mix till it thickens
9. Add the eggs back into the pot and adjust salt and pepper
10. Remove from heat before eggs become too hard
11. Garnish with chopped green onions and cilantro
12. Serve on top of rice