Tomato Curry Egg Drop Rice

Ingredients

1. 1

   For fluffy white rice, rinse the rice in a sieve under cold water and shake off as much as you can. Tip it into a heavy-bottomed pot with cold water at a ratio of 1 to 1¼ and a good pinch of salt. Bring to the boil over a medium-low heat under a tight lid and cook for 10 minutes, then drop to the lowest heat for another 10. Take it off the heat and leave it to steam for 5 minutes before fluffing. Keep it covered until you serve, or it dries out.

2. 2

   Cut the tomatoes into quarters. For a smoother sauce you can score an X in the base of each, boil them whole for 30 seconds, then cool and peel before cutting — worth doing, but not essential. Mince the garlic and cut the spring onions into chunks, keeping the green tops for the top.

3. 3

   Mix the stock ingredients together in a jug. Whisk the egg mixture in a separate bowl, and stir the slurry together in a small cup. Set all three aside within reach — once the pan is going, this moves quickly.

4. 4

   Heat a splash of oil in a medium saucepan over a high heat and fry the garlic and spring onion for 30 seconds. Add the curry powder, tomato purée and tomato wedges with a pinch of salt and toss well. Turn the heat down to medium and cook for 2 to 3 minutes, until the tomatoes turn jammy.

5. 5

   Pour in the stock and bring to a simmer for 6 minutes. Stir the slurry again — cornflour settles fast — then drizzle it in, folding gently so the tomatoes keep their shape, and cook for another minute.

6. 6

   Drizzle the egg over the pan in slow circles and leave it to simmer untouched for a minute, then turn the heat to its lowest. Use a spatula to make three slow folds, lifting the egg into wide ribbons rather than stirring it. Cover and cook for one more minute.

7. 7

   Finish with a drizzle of toasted sesame oil, a scatter of toasted sesame seeds and the reserved spring onion greens. Spoon the curry generously over the hot rice to serve.