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.
Servings: 2
Course: Main Course
Cuisine: Indian
Total Time: 2 hourshours40 minutesminutes
Ingredients
2eggs
3tbspsesame oil
2tbspfinely chopped garlic
1medium onion finely chopped
2tomatoes diced
1 1/2cupspre-boiled rice
1tbsplight soy sauce
1tbspoyster sauce (optional)
2tspchilli sauce
1tbspvinegar
1tbspsugar
2-3tbspfinely chopped coriander leaves
1/4tspblack pepper powder
Instructions
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.