2 cups cooked rice
oil for frying
2 eggs
1/2 cup chopped tomatoes
1 tablespoon sesame oil
3 tablespoonsoy sauce
1-2 bunches of scallions, white part only, sliced thinly
Add cooked rice to hot wok and make a pocket in the bottom of the rice. Crack two eggs into the pocket and scramble until almost cooked. Add tomatoes, sesame oil and soy sauce. Toss until well mixed and tomatoes are soft.
Add scallions, toss, remove rice from heat and serve.