Chinese · Dinner
Egg and Tomato Rice Bowl (Low-Calorie)
Chinese home-style rice bowl built on soft-scrambled eggs cooked in minimal oil and stir-fried tomato, finished with scallion over steamed rice. Seasoned with salt, white pepper, and a touch of sugar to balance acidity, this lighter version uses less oil and achieves volume without excess calories.
$2
8 minsPrep
10 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
394Calories
14.2gProtein
13.8gFat
46.1gCarbs
8.2gSugar
2.5gFiber
589mgSodium
372mgChol
3.7gSat Fat
511mgPotassium
78mgCalcium
2.8mgIron
0.6mcgVitamin B12
18mgVitamin C
vegetarian
low-calorie
low-calorie
Instructions
1
Prep
Whisk 2 eggs together in a small bowl with a pinch of salt until fully combined and slightly frothy.
2
Heat
Warm the vegetable oil in a nonstick skillet over medium heat until it shimmers. Add scallion whites and fresh ginger, stir 20 seconds until fragrant, then add tomato wedges.
3
Heat
Cook tomato over medium heat 3 to 4 minutes, stirring occasionally, until edges soften and juices release into a light sauce. Season with remaining salt, sugar, and white pepper.
4
Heat
Push tomato aside, pour egg mixture into cleared side over medium-low heat. Let set 10 seconds, then fold gently 30 to 45 seconds until softly set with no wet egg remaining.
5
Assembly
Fold tomato and egg together for 15 seconds to coat egg curds in tomato juices, then spoon rice into a bowl.
6
Plate
Top rice with tomato-egg mixture and scatter scallion greens over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 eggs (100g)
- 1 1/3 cup260g steamed white rice, cooked
- 22 medium tomato (300g)
- 22 scallion (30g)
- 2 tsp10ml vegetable oil
- 1/2 tsp1/2 tsp fresh ginger
- 1/2 tsp1/2 tsp salt, divided
- 1/4 tsp1/4 tsp sugar
- pinch of white pepper
