Tomato Egg Fried Rice
Tomato egg fried rice is a tasty vegetarian dish or side dish, and a great way to use up leftover rice. Feel free to add other favorite vegetables.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 3large eggs
- ½teaspoon Asian sesame oil
- ½teaspoon salt
- Black or white pepper, to taste
- 3tablespoons peanut or vegetable oil, for stir-frying (divided)
- 1medium onion, chopped
- 3 ½cups cooked long-grain white rice
- 3medium tomatoes (chopped into small pieces, seeded or unseeded as desired)
- 2green onions (finely chopped)
- 1tablespoon soy sauce, or according to taste
Instructions
Step 1
Gather the ingredients.Step 2
In a small bowl, beat the egg with sesame oil, salt, and pepper.Step 3
Add 1 tablespoon of the peanut oil to a preheated wok , tilting the wok and swirling the oil so that it covers the bottom. When the oil is hot, add the egg mixture. Cook, stirring until they are lightly scrambled but not too dry. Remove the eggs, set aside, and clean out the pan.Step 4
Heat the remaining 2 tablespoons oil in the wok, again tilting the wok so that the oil covers the bottom. When the oil is hot, add the chopped onion. Stir-fry for about 2 minutes, until the onion begins to soften.Step 5
Add the rice, spreading it out in the pan. Let it cook briefly, then turn and stir until it is completely heated through, about 3 minutes.Step 6
Add the tomato and stir-fry for a minute, gradually incorporating it into the rice.Step 7
Add the eggs back into the pan and stir to mix in with the rice and tomatoes. Stir in the green onion and soy sauce .Step 8
Taste and season with additional salt, pepper, and sesame oil if desired.