Tomato Egg Stir-Fry 3.0: Crispy Egg Bits Version with Rice

Steps

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1. 1
   Wash the tomatoes; peeling is optional depending on preference. For quicker cooking, pick slightly softer, riper tomatoes and cut them into your preferred size.
   ▶ ≈1:14
2. 2
   Beat 3 eggs together. Heat a bit more oil than usual in the pan.
   ▶ ≈2:47
3. 3
   Once the pan is hot, pour in the beaten egg and keep stirring constantly over high heat until fragrant. The egg will first absorb the oil, then release it back out as it crisps up into 'egg crisp' pieces.
   ▶ ≈4:14
4. 4
   Pour out the crispy egg along with the oil through a strainer, letting the fragrant egg oil drain through. Press the egg crisp lightly to squeeze out excess oil if you want it less oily.
   ▶ ≈5:23
5. 5
   Return the drained egg-infused oil to the pan and sauté the ginger until fragrant.
   ▶ ≈6:13
6. 6
   Add the tomatoes while the oil is still hot, which will lower the temperature; then add the garlic and stir-fry everything together.
   ▶ ≈6:33
7. 7
   Continue stir-frying the tomatoes until they break down into a thick, saucy texture, then stir in some ketchup for color and flavor.
   ▶ ≈6:57
8. 8
   Add a splash of water and let the tomatoes simmer gently until fully softened and flavorful.
   ▶ ≈7:37
9. 9
   Add the cooked rice and stir-fry quickly so it absorbs the tomato sauce without becoming mushy or sticky.
   ▶ ≈8:03
10. 10
    Add the crispy fried egg back in and toss everything together quickly.
    ▶ ≈8:13
11. 11
    Finish with a sprinkle of white pepper and serve. You can also skip the rice and enjoy the tomato and egg crisp on its own.
    ▶ ≈8:29