Tomato and Egg Rice

Experience the comforting flavors of Tomato and Egg Rice, a beloved dish in many Asian households. This simple yet satisfying meal combines fluffy rice with tender scrambled eggs and juicy tomatoes, all brought together with savory seasonings. It’s a perfect choice for a quick lunch or dinner, especially when you’re short on time but crave something hearty and delicious.

Ingredients:

• 2 cups cooked white rice (preferably day-old for best texture)
• 3 large eggs, beaten
• 2 medium ripe tomatoes, cut into small wedges
• 2 tablespoons vegetable oil, divided
• 2 cloves garlic, minced
• 2 green onions, chopped (separate white and green parts)
• 1 tablespoon soy sauce
• 1 tablespoon ketchup
• Salt and white pepper to taste
• Optional: 1 teaspoon sesame oil for added flavor

Instructions:

1. Prepare the Rice: If using freshly cooked rice, spread it on a baking sheet to cool and dry out slightly. Day-old rice is ideal as it has a firmer texture, making it perfect for fried rice dishes.
2. Scramble the Eggs: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Pour in the beaten eggs and scramble gently until they are just set but still soft. Remove the eggs from the skillet and set aside.
3. Sauté Aromatics: In the same skillet, add the remaining tablespoon of oil. Add the minced garlic and the white parts of the green onions. Sauté for about 30 seconds until fragrant.
4. Cook Tomatoes: Increase the heat to medium-high and add the tomato wedges. Stir-fry for 2-3 minutes until the tomatoes soften and release their juices.
5. Combine Ingredients: Add the cooked rice to the skillet, breaking up any clumps with a spatula. Stir in the soy sauce and ketchup, ensuring the rice is evenly coated with the sauces.
6. Add Eggs: Return the scrambled eggs to the skillet. Gently fold them into the rice and tomato mixture. Season with salt and white pepper to taste. If using sesame oil, drizzle it over the rice at this stage.
7. Garnish and Serve: Sprinkle the green parts of the green onions over the top. Serve the Tomato and Egg Rice hot, either on its own or as a side dish.

Nutritional Information (per serving):

• Calories: Approximately 350
• Protein: 12g
• Carbohydrates: 45g
• Fat: 12g
• Fiber: 2g
• Sodium: 600mg

Please note that these values are approximate and can vary based on specific ingredients used.

Tips and Tricks:

• Rice Texture: Using day-old rice helps prevent the dish from becoming mushy. If you must use fresh rice, try to let it cool and dry out slightly before cooking.
• Tomato Selection: Opt for ripe, firm tomatoes to achieve a balance between juiciness and structure in the dish.
• Flavor Variations: For a tangier flavor, increase the amount of ketchup. To add a bit of heat, consider adding a pinch of chili flakes or a dash of hot sauce.
• Additional Proteins: Feel free to add cooked shrimp, diced ham, or tofu to make the dish more substantial.
• Herbs and Garnishes: Fresh cilantro or a squeeze of lime juice can brighten the flavors.