Tomato, Egg, and Shio-Konbu Stir-fry

1. 1

   Chop the tomato into cubes.

2. 2

   Cut the shio-konbu in half if it's too long.

3. 3

   Beat the eggs, and mix with the Chinese chicken stock powder.

4. 4

   Heat oil in a frying pan, roughly stir-fry the eggs, then remove from the pan.

5. 5

   Add vegetable oil, and stir-fry the tomato and shio-konbu.

6. 6

   Return the eggs to the pan, and briefly stir-fry.

7. 7

   Sprinkle with pepper if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.