Chinese-style tomato & egg stir-fry

• Free range eggs8
• Salad tomatoes6
• Spring onions1 bunch
• Soy sauce1 tbsp (15ml)
• Clear honey1 tsp (5g)
• Vegetable oilstore cupboard1 tbsp (15ml)
• Basmati rice300g

Plus salt and pepper. About £3.41 for the amounts used.

Method

1. 1

   Cook 300g rice following the pack.

2. 2

   Beat 8 eggs with a pinch of salt. Scramble in 1 tbsp oil in a hot wok until just set, then remove.

3. 3

   Add the rest of the oil and stir-fry 6 tomatoes cut into wedges for 3 minutes until juicy. Add 1 tbsp soy sauce and 1 tsp honey.

4. 4

   Return the eggs, toss gently and serve on the rice with sliced spring onions.