Chinese Egg, Tomato & Green Onion Stir-Fry with Sesame Seeds over Rice

Directions

1. Rinse the jasmine rice in cold water using a strainer, drain well, then transfer to a small saucepan. Add water and bring to a boil over high heat.
2. While the rice heats, rinse and dry all produce.
3. When the liquid boils, stir the rice, cover, and lower the heat to simmer until the liquid is absorbed, about 15–18 minutes. Remove from heat and let stand, still covered, for 5 minutes.
4. Peel and mince the ginger and garlic, placing them in a medium bowl.
5. Trim and halve the tomatoes lengthwise, then cut into ½-inch wedges and add to the bowl with the ginger and garlic.
6. Crack the eggs into another bowl, season with salt, and whisk until smooth.
7. Preheat a nonstick skillet over medium-high heat.
8. While the skillet heats, cut the green onions into thin crosswise slices, reserving a small handful for finishing.
9. Add oil to the hot skillet, swirl to coat, then cook the green onions (except the reserved portion) until they soften, about 30 seconds.
10. Pour in the eggs and scramble until just set, about 3 minutes, then transfer to a plate and set aside.