3 eggs, beaten
1 large shallot (or 1/4 small red onion), finely chopped
2 scallions, chopped
2 small ripe tomatoes, diced
2 cups cooked white rice (best if cooled to room temp. before using)
1/2 tsp. black pepper
1/2 tsp. sugar
1 1/2 tsp. salt
1 1/2 tsp. sesame oil
1. Heat 2 tsp. of vegetable oil in a small skillet over medium high heat. Add the beaten eggs and scramble until just done. Remove from heat and set aside.
2. In a larger skillet, add 3 tbsp. of vegetable oil over medium high heat. Add the shallots and cook about 3-5 minutes or until fragrant and just starting to brown.
3. Add 1/4 tsp. of black pepper, 1/2 tsp. sugar, 1/2 tsp. of salt, and 1 tsp. sesame oil. Stir in tomatoes, scallions, scrambled eggs and rices. Stir-fry for about 3-4 minutes until rice mixture is hot and well combined. Re-season the rice with another 1/4 tsp. black pepper, 1 tsp. salt and 1/2 tsp. of sesame oil before serving.