TANGY DISH WITH EGGS AND RICE

MCO, no regular outdoor exercises and activities.  It is important to stay home, stay safe and stay healthy.  My friends say must eat more protein food to boost our immune system to fight Covid19.  Much ideas have been shared but is  it possible to follow, hmmm......Nope, I cannot, best is to do with what is available in the kitchen and pantry.  Most crucial during this time is not to waste FOOD.

This One Dish Meal to me is satiable.  The tangy tastes makes this platter appetising.   If you can't go meatless, it is not a problem to add some minced meat or prawns to this dish.

Ingredients

[serves 2-3]
2-3 eggs - keep whole or lightly beaten
200 gm cabbage - cut small pieces
1-2 tomatoes - cut small pieces
50 gm red carrots - peeled and cut small pieces
15 gm black fungus [bok nee] - soaked
some chopped ginger
some chopped spring onions
1 cup water
1 tbsp cornstarch + water for thickening
Seasoning [combined]
3 tbsp tomato sauce
2 tbsp spicy sweet chilli sauce
1 tbsp vinegar
1/2 tbsp sugar
1/2 tsp light soy sauce
1/2 tsp salt

1. Heat up a wok, add some oil, saute ginger until aromatic.  Add in cabbage and carrots, continue to fry for a minute before adding the black fungus and tomatoes.
2. Add in the seasoning, continue to stir until all the ingredients are well mixed.  Pour in water, bring to boil.  Thicken with cornstarch water. 
3. Taste to adjust seasoning before putting in the eggs.  Let the eggs firm up.  Add in chopped spring onions.
4. Prepare 2-3 plates of rice.
5. Scoop fried ingredients over rice.  Serve immediately.