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Fry onion in butter until soft, add tomatoes, vinegar, salt and pepper, ginger and crushed pineapple contents from can. Simmer for 5 minutes.
Add cornflour and soy sauce and stir until thickens.
Pile hot rice onto a large serving dish, place eggs cut in half on top and coat with the sauce. Serve hot, alone or with a green salad.
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