Egg and Heirloom Tomato Rice Bowl

I came across this recipe via Eat Your Books when I was on the train back to the city. We'd just bought our house near Daylesford, Victoria, and +Nick was staying up there to renovate. We were in the middle of packing up our home, so there wasn't much left in the fridge, and I was just looking for a simple meal for one (and another serving to pack for lunch at work). It was so easy to put together, and I highly recommend it on those busy days, instead of spending your money on a take away meal.

Serves: 2
Preparation: 5 minutes + 10 minutes standing
Cooking: 1 minute

2 large ripe heirloom tomatoes, cut into thick wedges
1/2 tsp sea salt flakes
1 pinch white pepper
4 eggs, lightly beaten
2 tbsp neutral-flavoured oil
3 spring onions, green part only, finely sliced
3 cups cooked Japanese short-grain rice

Scatter the tomatoes with the salt and pepper and leave for 10 minutes. Mix together the egg and any juice from the tomatoes. Heat the oil in a wok over medium-high until smoking and then add the eggs. Leave to cook for 20 seconds, then add the tomatoes on top of the eggs. When the egg is half-cooked, toss the wok to combine the egg and tomatoes.

Continue to stir-fry until the egg is nearly set but still a little runny and the tomatoes have just softened. Mix in the spring onions and then immediately serve over bowls of cooked rice.