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Easy Tomato and Egg Rice

Easy Tomato and Egg Rice: Your Quick 15-Minute Delight

Savor the flavor of Easy Tomato and Egg Rice, a quick dish combining tomatoes and eggs for a delightful meal.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Lunch
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 medium Tomatoes Provide sweetness and acidity; substitute: Canned chopped tomatoes for convenience.
  • 2 large Eggs Using fresh eggs yields better flavor.
  • 2 cups Cooked Rice Use leftover rice for best results; Jasmine or long-grain rice is ideal.
For Seasoning
  • 1 teaspoon White Pepper Adds mild spice and depth; substitute: Black pepper can be used.
  • 2 tablespoons Ketchup Adds sweetness and tang; substitute: Tomato sauce can be used.
  • 1 tablespoon Soy Sauce Provides umami flavor; substitute: Coconut aminos for gluten-free.
For Aromatics
  • 2 stalks Green Onions Use both green and white parts for maximum flavor.
  • 2 cloves Garlic Enhances aroma and flavor; substitute: Garlic powder can be used.
For Texture
  • 1 teaspoon Dashi Powder Optional but highly recommended; substitute: Vegetable broth for vegetarian.
  • 1 tablespoon Cornstarch Used to thicken the dish; ensure mixed well before adding.
  • 2 tablespoons Cold Water

Equipment

  • Pot
  • Bowl
  • whisk

Method
 

How to Make Easy Tomato and Egg Rice
  1. In a bowl, whisk together eggs with white pepper and a pinch of salt until well combined.
  2. Heat cooking oil in a pot over medium-high heat. Pour in whisked eggs and scramble for about 30 seconds, then remove and set aside.
  3. In the same pot, add chopped tomatoes, green onion whites, and minced garlic. Sauté for about 3-4 minutes until tomatoes soften.
  4. Stir in ketchup, soy sauce, and dashi powder (if using). Season with white pepper and let it simmer for a minute.
  5. Gently fold scrambled eggs back into the pot, mixing to add creamy texture.
  6. In a small bowl, mix cornstarch with cold water until smooth, then pour into the pan while stirring. Simmer for another 2 minutes.
  7. Add cooked rice and remaining green onions to the pot. Mix well until rice is heated through. Serve hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 2mg

Notes

Optional: Garnish with sesame seeds or a drizzle of chili oil for added flavor.

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