Chinese Tomato and Egg Rice Bowl
China's most loved home-cooked dish, soft scrambled eggs folded with sweet-sour tomatoes in a light savoury sauce, spooned over steamed jasmine rice.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Beat 6 large eggs with a pinch of salt. Cut 4 medium ripe tomatoes into wedges. Finely mince 2 garlic cloves. Finely slice 2 scallion stalks. Measure out light soy sauce (2 tbsp), sugar (1 tsp), salt (0.5 tsp), white pepper (0.5 tsp), and sesame oil (1 tsp).
Saute 1
Heat 2 tbsp neutral oil in a wok or large skillet over high heat. Pour in beaten eggs and gently scramble 40–50 seconds until just set but still soft. Transfer to a plate.
Saute 2
Add remaining 2 tbsp oil to the wok over high heat. Stir-fry minced garlic 20 seconds until fragrant. Add tomato wedges and cook 3–4 minutes over high heat until they begin to collapse and release their juices.
Build
Add soy sauce, sugar, salt, and white pepper to the wok. Toss to combine and cook 1–2 minutes until sauce is slightly thickened. Return scrambled eggs, fold gently through tomatoes. Drizzle with sesame oil and scatter scallions.
Plate
Divide steamed jasmine rice between 2 bowls. Spoon the tomato-egg mixture over rice and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.