Tomato Egg Stir-Fry

• 200 g (4 large eggs) — Large whole eggs, raw
• 100 g (about 1/2 cup) — Cooked long-grain brown rice
• 1 cup (149 g), halved — Raw cherry tomatoes
• 1 tsp (4.5 g) — Avocado oil
• 1 tbsp (16 g) — Reduced-sodium soy sauce
• 1 tsp (5 g) — Unseasoned rice vinegar
• 1 tsp (6.7 g) — Pure maple syrup
• 2 tbsp (12 g), thinly sliced with white and green parts separated — Raw scallion
• 1/4 tsp (0.6 g) — Ground black pepper

Method

1. 1Warm the riceAdd the cooked brown rice and 1 tbsp water to a small nonstick skillet over medium-low heat. Cover.Look for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Use cooked rice that was refrigerated promptly and reheat it until steaming hot throughout.
2. 2Cook for 3 minutesCook for 3 minutes, breaking up cold clumps once, until the rice is steaming throughout; transfer all of it to a serving bowl and cover loosely to keep hot.3 minLook for: The rice is steaming throughout with no cold clumps remaining.
3. 3Cook the soft egg curdsWhisk all 4 eggs with the black pepper until streak-free. Heat the avocado oil in the skillet over medium heat.Look for: The mixture is even and ready for the next action, with no dry pockets.
4. 4Pour in the eggsPour in the eggs, and sweep a spatula through them for 60 to 90 seconds until large soft curds form and the eggs reach 160°F; transfer them to a clean plate.1 min 30 sec · 160°FLook for: The eggs form large soft curds with no liquid egg remaining and reach 160°F without browning.Safety: Wash hands after cracking the eggs and cook them to 160°F before transferring them with a clean utensil.
5. 5Make the tomato sauceAdd the scallion whites and tomatoes to the same skillet over medium-high heat and cook for 3 minutes, pressing a few tomatoes to release their juices.3 minLook for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Keep your face back from the pan because tomato juice can spit as the fruit collapses.
6. 6Stir in the soy sauceStir in the soy sauce, rice vinegar, and maple syrup, then bubble for 1 minute until lightly glossy.1 minLook for: The scallion whites are fragrant and several tomato halves have collapsed into a chunky, glossy sauce.
7. 7Fold and serveReturn the egg curds to the skillet and fold gently for 30 to 45 seconds, just until coated and hot.45 secLook for: The mixture is even and ready for the next action, with no dry pockets.
8. 8Spoon the complete tomato egg stir-fry over the riceSpoon the complete tomato egg stir-fry over the rice and finish with all of the sliced scallion greens.Look for: The eggs are coated but remain in distinct tender curds, and the sauce clings without a watery pool at the bottom of the skillet.Safety: Serve immediately or refrigerate the rice and egg mixture within 2 hours.