Chinese · Dinner
Egg and Tomato Rice Bowl (High-Protein)
A Chinese home-style bowl of soft scrambled eggs and stewed tomatoes over rice, boosted with pan-seared chicken breast and edamame for extra protein. Ginger, scallion and soy sauce season the tomato sauce, which spills over steamed rice for a savoury-sweet, comforting weeknight plate.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
495Calories
50.6gProtein
18.8gFat
32.8gCarbs
7.6gSugar
5.8gFiber
918mgSodium
378mgChol
4.2gSat Fat
1070mgPotassium
107mgCalcium
4.9mgIron
1mcgVitamin B12
19mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Whisk eggs with a pinch of salt until uniform; chop tomato, mince ginger and garlic, and slice scallion.
2
Sear
Heat 1/2 tablespoon oil in a wok over medium-high heat for 3 to 4 minutes, stirring chicken until no longer pink and lightly browned.
3
Scramble
Add remaining oil over medium heat, pour in eggs, and gently scramble for 60 to 90 seconds until just set into soft curds.
4
Saute
Stir ginger and garlic over medium heat for 20 to 30 seconds until fragrant and golden at edges.
5
Simmer
Stir in tomato, tomato paste, sugar, and soy sauce; simmer over medium-low heat for 3 to 4 minutes until tomato breaks down into saucy pulp.
6
Build
Return chicken, eggs, and edamame; toss over medium heat for 1 minute until coated and heated through.
7
Plate
Spoon rice into a bowl, top with egg and tomato mixture, and scatter scallion over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (100g)
- 11 oz314g chicken breast
- 7 oz200g tomato
- 5.6 oz160g edamame, cooked
- 1 cup180g brown rice, cooked
- 22 scallion
- 2 tsp2 tsp ginger-fresh
- 2 clove2 clove garlic
- 2 tsp2 tsp soy-sauce
- 2 tsp2 tsp tomato-paste
- 1 tsp1 tsp sugar-white
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp vegetable-oil
