Fried rice cake with tomatoes and eggs

Overview

How to cook Fried rice cake with tomatoes and eggs at home

Peel tomatoes and cut into slices. Set aside.
The rice cake is also cut into slices and set aside.
Cut onion into sections, mince ginger and garlic and set aside.
Crack the eggs in a bowl, add a little salt and mix well.
Turn on the heat in the wok, add the eggs, stir-fry them and break them up.
Heat up another pot, add cooking oil, add onion, ginger and garlic and sauté until fragrant.
Add the sliced tomatoes and stir-fry. Pour in half a small bowl of water, bring to a boil, turn to low heat, and slowly simmer out the tomato juice.
After the tomatoes soften and release their juice, add the scrambled eggs.
Add salt, light soy sauce and MSG.
Pour in the rice cake and stir-fry, cover and simmer for one minute until the rice cake becomes soft and glutinous, then turn off the heat and serve.