Tomato Egg Rice

Tomato Egg Rice is a comforting Chinese dish that combines fluffy rice with vibrant tomatoes and scrambled eggs, creating a delightful balance of flavors and textures. This quick and easy recipe is perfect for a wholesome meal any time of the day.

Ingredients

• Jasmine rice - 150 grams
• Water - 300 ml
• Tomatoes - 2 medium, diced
• Eggs - 3 large
• Green onions - 2 stalks, chopped
• Garlic - 2 cloves, minced
• Soy sauce - 1 tablespoon
• Vegetable oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste

Steps

1. Rinse the jasmine rice under cold water until the water runs clear. Combine with 300 ml of water in a pot, bring to a boil, then cover and simmer for 15 minutes or until water is absorbed. Remove from heat and let it sit covered for 5 minutes.
2. In a bowl, beat the eggs with a pinch of salt and pepper. Heat 1 tablespoon of vegetable oil in a non-stick pan over medium heat, pour in the eggs, and scramble until just set. Remove from the pan and set aside.
3. In the same pan, add the remaining tablespoon of oil. Sauté the minced garlic until fragrant, then add the diced tomatoes. Cook until the tomatoes soften and release their juices, about 5 minutes.
4. Add the scrambled eggs back to the pan with the tomatoes. Stir in the soy sauce and chopped green onions, cooking for another 2 minutes to combine flavors.
5. Fluff the cooked rice with a fork, then serve topped with the tomato and egg mixture. Adjust seasoning with salt and pepper to taste.

Nutrition

• Calories: 400
• Protein: 14 g
• Carbs: 60 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 500 mg
• Cholesterol: 210 mg
• Total Fat: 12 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and antioxidants from tomatoes, which can support heart health.
• Good source of protein from eggs, aiding in muscle repair and growth.

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