Chinese · Dinner
Egg and Tomato Rice Bowl
A savoury Chinese home-style rice bowl of soft scrambled egg folded through juicy stir-fried tomato, spooned over steamed white rice with scallion. The tomato breaks down into a lightly sweet-savoury sauce seasoned with sugar and salt, coating each grain of rice.
$3
8 minsPrep
10 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
485Calories
18.2gProtein
25.2gFat
45.2gCarbs
9.4gSugar
3.3gFiber
1140mgSodium
826mgChol
5gSat Fat
750mgPotassium
95mgCalcium
2.8mgIron
1.9mcgVitamin B12
26mgVitamin C
vegetarian
herb-salt
thirty-min-meals
all-time-classics
vegetarian
Instructions
1
Prep
Crack the eggs into a bowl, add a pinch of salt, and whisk until frothy. Slice the scallion, keeping white and green parts separate. Mince the garlic and cut the tomato into wedges.
2
Heat half the vegetable oil in a wok over medium-high heat until shimmering. Pour in the eggs and let them puff at the edges for 10 seconds, then fold gently with a spatula for 45 seconds until just set but glossy. Transfer to a plate.
3
Add the remaining vegetable oil to the wok over medium-high heat. Add the tomato wedges and scallion whites, cook for 3 minutes, stirring occasionally, until the tomato skins blister and start releasing juice.
4
Stir in the garlic, remaining salt, and sugar. Cook over medium heat for 2 minutes, pressing some tomato wedges with the spatula, until the tomato collapses into a loose juicy sauce. Return the scrambled egg and scallion greens, toss for 30 seconds over medium heat until coated, then drizzle with sesame oil and toss off the heat until glossy.
5
Plate
Spoon the rice into a bowl and top with the egg and tomato mixture. Serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 22 medium tomato (300g)
- 1 1/3 cup260g cooked white rice
- 22 scallion (30g)
- 2 clove2 clove garlic (10g)
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp salt, divided
- 2 tbsp30ml vegetable oil
- 1/2 tsp1/2 tsp sesame oil
