Tomato & Egg Stir-Fry with Sautéed Mustard Greens Recipe - Los Angeles Times

Name: Tomato & Egg Stir-Fry with Sautéed Mustard Greens Recipe - Los Angeles Times
Ingredients: 1 1/2 cups short-grain white rice; 2 teaspoons whole cumin seeds; 8 garlic cloves (4 minced, 4 thinly sliced); Kosher salt; 3 tablespoons vegetable oil, divided; 1/2 small yellow onion, thinly sliced; 1 bunch mustard greens, stems removed, leaves roughly chopped; 6 large eggs; 3 scallions (white and light green parts sliced into 2-inch pieces, dark green parts thinly sliced on a bias); 6 plum tomatoes, cored and diced

www.latimes.com

Scallions and ginger add bite to a traditional tomato-and-egg stir-fry served with garlicky greens and cumin-scented rice.

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Ingredients

1 1/2 cups short-grain white rice
2 teaspoons whole cumin seeds
8 garlic cloves (4 minced, 4 thinly sliced)
Kosher salt
3 tablespoons vegetable oil, divided
1/2 small yellow onion, thinly sliced
1 bunch mustard greens, stems removed, leaves roughly chopped
6 large eggs
3 scallions (white and light green parts sliced into 2-inch pieces, dark green parts thinly sliced on a bias)
6 plum tomatoes, cored and diced