How to make tomato and egg risotto - Chinese cuisine

1
The leftover rice is ready.
2
Wash the tomatoes and garlic and cut them with a knife.
3
Wash the king oyster mushrooms and green onions and set aside.
4
Heat oil in a pot, add king oyster mushrooms and green onions and sauté until fragrant.
5
Add garlic and tomatoes and continue to stir-fry.
6
Add oyster sauce, five-spice powder and soy sauce to taste.
7
Add a little water to boil and add salt to taste.
8
Pour in the remaining rice and bring to a boil.
9
Beat the eggs and pour them in. The eggs are cooked and ready to serve.
10
There are vegetables and rice, which is perfect.
11
Picture of finished product.

You can mix and match whatever you like with seasonal vegetables!