Chinese dish: fried egg with tomato sauce
Cut the tomatoes into pieces and mash them in the food processor or blender.
Heat the oil in a pan. Add the tomatoes and ginger syrup. Cook gently for 15 minutes on low heat. Season with pepper and salt.
Prick a few holes in the bag of the peas and heat for 3 minutes at full power in the microwave.
Beat the eggs with pepper and salt and stir in the peas.
Heat the oil in 2 large frying pans with non-stick coating. Divide the egg over the pans.
Leave to solidify on low heat for 10 minutes. From time to time, lift the sides and tilt the pan so that new egg mixture is on the bottom of the pan.
Fold the omelette double and let it cook for a few minutes with the lid on the pan.
Stir the potato starch smoothly with 1 tbsp water. Add to the tomato sauce and simmer for another 2 minutes.
In the meantime, prepare the rice in the microwave according to the instructions on the packaging.
Serve the omelets with the sauce and the rice. Bon appétit! .
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