Tomato and egg fried rice is a beloved, quick meal that blends sweet, tangy tomatoes with fluffy eggs and savory rice. Here’s a simple yet delicious recipe to perfect this dish.
Ingredients:
2 cups cooked rice (preferably day-old, for less moisture), 2 ripe tomatoes (diced), 3 eggs (beaten), 2 green onions (chopped), 2 cloves garlic (minced), 1 tbsp soy sauce, 1 tsp sugar, salt, pepper, and 3 tbsp cooking oil.
Steps:
1. Prep the ingredients: Dice tomatoes, chop green onions, and mince garlic. Beat eggs with a pinch of salt.
2. Cook the eggs: Heat 1 tbsp oil in a wok over medium heat. Pour in beaten eggs, scramble until set, then remove and set aside.
3. Sauté aromatics: Add 1 tbsp oil to the wok. Sauté garlic until fragrant, then add tomatoes. Cook until soft and juicy, mashing slightly to release juices.
4. Combine everything: Add rice to the tomato mixture, breaking up clumps. Stir in soy sauce and sugar, mixing well. Return scrambled eggs to the wok, gently folding to combine.
5. Season and finish: Add salt, pepper, and green onions. Cook for 1–2 minutes more until heated through. Adjust seasoning if needed.
Tips: For extra flavor, a dash of sesame oil or a pinch of chili flakes can be added. Serve hot and enjoy this colorful, comforting fried rice!
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