Heat pot over high and add 1 tablespoon peanut oil. Add eggs and scramble a few minutes. Remove from the pot and scramble a few minutes. Remove from the pot and set aside. Wipe down the pot. Reheat pot and add remaining peanut oil. Add rice and stir well. Add tomatoes, stir fry for a few minutes. Return the eggs to the wok. Season with soy sauce, sesame oil and white pepper. Add onion and mix well.
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|Serving Size: 1 Serving (806g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 273 (15%)|
|Amt Per Serving||% DV|
|Total Fat 30.4g||40 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 13.4g|
|Polyunsanturated Fat 9.7g|
|Cholesterol 0mg||0 %|
|Sodium 792.4mg||27 %|
|Potassium 1359.6mg||36 %|
|Total Carbohydrate 332.5g||98 %|
|Dietary Fiber 9.7g||39 %|
|Sugars, other 322.8g|
|Protein 33g||47 %|
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Calories per serving: 1762
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