Tomato Egg Fried Rice

Servings: 2
Cuisine: Indian
Course: Main Course
Time: 2 hours 40 minutes
Rate the Recipe:
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 β€˜Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla.

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Tomato Egg Fried Rice Recipe