Chinese style tomato egg rice

Someone said I should make Chinese style tomato egg rice for lunch so I did. I’m fine ps I’m just in a mood and need attention obv. Recipe 3 eggs 2 tsp shaoxing wine 1 tsp sesame oil 3 tbsp veg oil 3 spring onions finely sliced 1 tsp cornstarch 3 tbsp water 1.5tbsp tomato sauce 1 tsp sugar Salt 1 tbsp finely minced ginger 2-3 tomatoes quartered and seeds removed A pinch of yum yum seasoning 1 tsp ground pepper or less if you want 2 tsp soy sauce Steamed rice. Whisk together eggs, wine and sesame oil well. In a wok on medium add 1/2 of the oil, half of the spring onions and cook for 1 minutes or until soft. Mix cornstarch water sugar and tomato sauce well. Add the eggs and cook folding gently for 2-3 minutes or until just set. Pop the eggs back into a bowl and clean the wok. On medium heat pop the ginger in with remaining oil. For 20 seconds. Add the tomatoes and cook until the juices become saucey about 2-3 minutes. Add your tomato sauce mixture and cook until it starts to bubble stirring. Ad the eggs back in and combine for 1-2 minutes. Season with salt and yum yum. Serve over steamed rice topped with pepper, soy and remaining spring onions. Film it and while complaining (optional) Enjoy.

Unbalanced

% Daily Values based on a 2,000 calorie diet