One of my favorite quick and easy meals. This is typically eaten at breakfast, but can be eaten for lunch and dinner too. As someone who is extremely busy day to day, I eat this a few times per week. The key to any Vietnamese dish is fish sauce, which is what makes this style of scrambled eggs Vietnamese.

INGREDIENTS:

• 1 roma tomato
• 2-3 eggs
• 1 tbsp sesame oil
• 1 tbsp fish sauce
• white pepper
• 1 scallion sliced

STEPS:

1. Heat up a frying pan and cut up the tomato into thick pieces
2. Add 1 tbsp of sesame oil to the pan, and wait about a minute for the oil to heat up before adding the tomatoes
3. After about 1 minute, add ½ tbsp of fish sauce straight into the pan
4. In a separate bowl, scramble 2 eggs, and add ½ tbsp of fish sauce and a pinch of white pepper
5. Pour the eggs in the pan and slowly stir around the sides – this will make the eggs have a more fluffy texture
6. Slice up scallions 
7. Serve over a bowl of rice