fried rice with tomato and egg

How to Make Perfect Tomato and Egg Fried Rice

Tomato and egg fried rice is a beloved, quick meal that balances sweet, tangy, and savory flavors. Here’s a simple yet delicious recipe to master this classic dish.

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

Steps:

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

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 the remaining oil to the wok. Sauté garlic until fragrant, then add the tomato. Cook for 2–3 minutes until softened, mashing slightly to release juices.

4. Combine: Add the cooked rice to the wok, breaking up clumps with a spatula. Drizzle in soy sauce and sugar, stirring well to coat the rice.

5. Finish: Return the scrambled eggs to the wok. Mix everything gently, then add green onions. Cook for 1 more minute until heated through. Adjust seasoning if needed.

Tips: Use cold, leftover rice for best texture—fresh rice is too moist. For extra flavor, a dash of sesame oil or a pinch of white pepper can be added at the end. This versatile dish is ready in under 20 minutes, making it ideal for busy weeknights!