Tomato Egg Rice

Fresh tomatoes cooked with soft scrambled eggs until silky and jam like then served with a side of rice. This tomato egg rice is a classic favorite and super simple to make too.

Happy Sunday!

I hope you’re having a great weekend. This was another low key weekend for me. Today though, I’m excited to try a recipe I found online. A little over a month ago, we were in Portland and tried salted honey pie for the first time. It was sooo amazing, but it’s not something I can find here. At least, I haven’t found a place yet. So, I’m going to try to make my own. I’ll let you know how that goes.

Other things happening: our schedules have been so hectic lately. All I ever want to make after a long day at work are dishes that come together quickly. So more and more recipes are becoming the simple weeknight dinner style meals.

This tomato egg rice is a classic and was definitely one of those dishes that I grew up with. Eggs slightly scrambled. Tomatoes cooked with a sweet, savory, and peppery sauce until jammy and flavorful. Toss both the eggs and the tomatoes together and you have the perfect dish. Spoon the saucy tomato egg over a warm bowl of rice, and you have a meal ready in just 20 minutes. You’ll also have some leftovers for the next day. That is, if you don’t eat it all in one sitting.

In a medium sized nonstick skillet, add a little bit of vegetable oil over low to medium heat. Once the vegetable oil has heated, pour in the whisked eggs. Add a pinch of salt. Use the spatula to push the eggs around for a few minutes until the eggs start to solidify and appear scrambled. Don’t cook the eggs all the way. You’ll be adding it back in later. Set the partially cooked scrambled eggs aside for now.

In a small bowl, mix together salt, white pepper, oyster sauce, sesame oil, granulated sugar, and crushed red pepper. Set aside the sauce for now.

In the same medium sized skillet, or a different one, add a little bit of vegetable oil over low to medium heat. Once the vegetable oil has heated, add minced garlic and ginger cook until aromatic.

Next, add the chopped tomatoes and the mixed sauce. Cook the tomatoes for several minutes until the tomatoes breakdown and appear jam like.

In a small bowl, mix together cornstarch and water until combined. Pour the cornstarch slurry into the skillet and stir to incorporate. Allow the tomatoes to cook for a few more minutes.

Now, remove the skillet from heat. Then add the partially scrambled eggs and green onions. Stir to fold the eggs and green onions into the tomatoes.

Serve the tomato egg over rice warm. Garnish with chopped green onions and fried scallions if desired.

Enjoy!

Tomato Egg Rice

 

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Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Fresh tomatoes cooked with soft scrambled eggs until silky and jam like then served with a side of rice. This tomato egg rice is a classic favorite and super simple to make too.

Author: Andrea Giang

Recipe type: Entree

Serves: 2-3 servings

Ingredients

• 2 tablespoons vegetable oil
• 4 large eggs
• 1 tablespoon vegetable oil
• 1 clove garlic, minced
• 1 tablespoon minced ginger
• 2-3 large tomatoes, chopped (4 cups)
• ⅓ cup sliced green onions

Sauce

• ½ teaspoon salt
• ½ teaspoon white pepper
• ½ teaspoon crushed red pepper
• 1 teaspoon sesame oil
• 1 ½ tablespoons oyster sauce
• ½ teaspoon granulated sugar

Cornstarch Slurry

• ¼ cup water
• 1 teaspoon cornstarch

Garnish

• Green onions
• Fried scallions
• Rice

Directions:

1. In a medium sized nonstick skillet, add a little bit of vegetable oil over low to medium heat. Once the vegetable oil has heated, pour in the whisked eggs. Add a pinch of salt. Use the spatula to push the eggs around for a few minutes until the eggs start to solidify and appear scrambled. Don’t cook the eggs all the way. You’ll be adding it back in later. Set the partially cooked scrambled eggs aside for now.
2. In a small bowl, mix together salt, white pepper, oyster sauce, sesame oil, granulated sugar, and crushed red pepper. Set aside the sauce for now.
3. In the same medium sized skillet, or a different one, add a little bit of vegetable oil over low to medium heat. Once the vegetable oil has heated, add minced garlic and ginger cook until aromatic.
4. Next, add the chopped tomatoes and the mixed sauce. Cook the tomatoes for several minutes until the tomatoes breakdown and appear jam like.
5. In a small bowl, mix together cornstarch and water until combined. Pour the cornstarch slurry into the skillet and stir to incorporate. Allow the tomatoes to cook for a few more minutes.
6. Now, remove the skillet from heat. Then add the partially scrambled eggs and green onions. Stir to fold the eggs and green onions into the tomatoes.
7. Serve the tomato egg over rice warm. Garnish with chopped green onions and fried scallions if desired.

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