Stir-fried Rice Cake with Egg and Tomato

Wash the rice cake, eggs, and green onion thoroughly and prepare them.

Blanch the rice cakes in boiling water for 2-3 minutes, then drain the water.

Pour cooking oil into a pan and add the green onion to make scallion oil.

Add the rice cakes and stir-fry lightly over medium heat.

Beat the eggs, pour them evenly over the pan, and gently mix everything together on low heat until cooked.

Season with salt and pepper, then serve the finished stir-fried rice cakes with egg on a plate.