Prepare 2 servings of cooked rice and let it cool.

Wash and halve 10 cherry tomatoes.

Beat 3 eggs in a bowl.

Chop 2 handfuls of green onion.

Heat a pan with adequate cooking oil and stir-fry the halved cherry tomatoes on high heat.

Add the chopped green onion to the pan and stir-fry briefly.

Push the tomatoes to one side of the pan, add the beaten eggs, and scramble until partially cooked.

Mix the scrambled eggs with the tomatoes and green onion, then add the cooled rice and 2.5 tbsp fish sauce. Stir-fry on high heat until well combined.

Turn off the heat, add 0.5 tbsp sesame oil and a pinch of black pepper, and mix thoroughly.