fried rice with tomato and egg

How to Make Perfect Tomato and Egg Fried Rice

Tomato and egg fried rice is a beloved, simple dish that balances sweet, savory, and umami flavors. Here’s a step-by-step guide to mastering it.

Ingredients: 2 cups cooked rice (preferably day-old, chilled), 2 eggs, 1 ripe tomato, 2 green onions, 2 cloves garlic, 2 tbsp cooking oil, 1 tsp soy sauce, ½ tsp sugar, and a pinch of salt.

Steps:

1. Prep: Chop tomatoes into small cubes, mince garlic, and slice green onions. Whisk eggs with a pinch of salt in a bowl.

2. Cook eggs: Heat 1 tbsp oil in a wok over medium heat. Pour in the eggs, scramble until set, then remove and set aside.

3. Sauté aromatics: Add remaining oil to the wok. Sauté garlic until fragrant, then add tomatoes. Cook until they soften and release juices, about 2-3 minutes. Stir in sugar and soy sauce.

4. Combine: Add the chilled rice, breaking up clumps with a spatula. Stir-fry for 2 minutes until the rice heats through. Return the scrambled eggs to the wok, mixing gently.

5. Finish: Season with salt to taste. Sprinkle with green onions and toss once more. Serve hot.

Tips: Use cold rice to avoid mushiness. Adjust tomato sweetness by adding more sugar if needed. For extra flavor, a dash of sesame oil or white pepper can be added before serving. This versatile dish is quick, comforting, and perfect for using up leftovers!