Tomato Egg Rice
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 servings
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.
  • 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
  • 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
  • Green onions
  • Fried scallions
  • Rice
  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.
Recipe by Cooking with a Wallflower at