Chinese · Dinner
Tomato and Egg Rice Bowl
A fast Chinese home-style rice bowl of soft scrambled eggs folded through jammy stir-fried tomato in a lightly sweet-savoury sauce, spooned over steamed white rice. Finished with scallion and soy, this everyday weeknight comfort food is quick, plain, and satisfying.
$3
8 minsPrep
10 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
535Calories
17.9gProtein
34.2gFat
41.8gCarbs
9.8gSugar
2.6gFiber
952mgSodium
381mgChol
5.6gSat Fat
627mgPotassium
87mgCalcium
3.2mgIron
1.2mcgVitamin B12
24mgVitamin C
vegetarian
herb-salt
thirty-min-meals
all-time-classics
vegetarian
Instructions
1
Prep
Beat the eggs with a pinch of salt until just combined. Cut tomato into wedges, separate scallion white and green parts.
2
Scramble
Heat 15ml oil in a wok over medium-high heat until shimmering, pour in eggs and let sit 10 seconds, then push and fold gently for 30-40 seconds until soft curds form.
3
Saute
Add remaining 15ml oil, minced garlic, and scallion whites to the wok over medium heat, stirring 20 seconds until fragrant. Add tomato wedges, sprinkle with sugar, soy sauce, and salt, cooking 3-4 minutes until tomato slumps and releases juice.
4
Plate
Return eggs to the wok, fold gently into tomato sauce over medium heat for 30 seconds until coated. Spoon rice into a bowl, top with tomato-egg mixture, scatter scallion greens over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g), beaten
- 300g300g tomato, cut into wedges
- 30g30g scallion, white and green parts separated
- 2 clove2 clove garlic
- 2 tsp2 tsp sugar-white
- 1 tsp1 tsp soy sauce
- 1/2 tsp1/2 tsp salt
- 60ml60ml vegetable oil, divided
- 280g280g cooked white rice
