Tomato Egg Fried Rice
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Juicy tomatoes, scrambled eggs, and rice combine together for a sweet and savory dish. Try out my version of the Tomato Egg Fried Rice that is quick and easy to make.
- 2 eggs
- 3 tbsp sesame oil
- 2 tbsp finely chopped garlic
- 1 medium onion finely chopped
- 2 tomatoes diced
- 1 1/2 cups pre-boiled rice
- 1 tbsp light soy sauce
- 1 tbsp oyster sauce (optional)
- 2 tsp chilli sauce
- 1 tbsp vinegar
- 1 tbsp sugar
- 2-3 tbsp finely chopped coriander leaves
- 1/4 tsp black pepper powder
To begin, prepare the eggs. Heat 1 tbsp of sesame oil in a pan. Add in the beaten eggs seasoned with salt. Stir fry the eggs. Remove to a plate and chop them into small pieces. In the same pan, heat 2 tbsp of sesame oil. Add in finely chopped garlic. Saute for a minute. Add in the chopped onions and green chilies. Saute until the onions are translucent. Do not brown. Next, add in the tomatoes. Cook until they soften a bit but they should not be mushy. Next, add the pre-boiled rice.
Now add in the sauces – light soy sauce, oyster sauce (you can skip it if you want), tomato sauce, and chilli sauce. Add in the vinegar. Mix well.
Add in black pepper powder and sugar. Cook for a minute or two until the juices dry up a bit.
Add the chopped coriander leaves. Mix well.
Finally, add in the eggs and mix. If you find the pieces too large, break them down into smaller ones. The Tomato Egg Fried Rice is ready to serve.
- A day-old boiled rice works best for this recipe.
- Fried rice is always cooked on a high flame.
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This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla.
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