Tomato and Egg Fried Rice is a classic home-style dish. The tomatoes are cooked down into a rich, tangy sauce, the eggs are tender, and the rice soaks up all the sweet and sour tomato flavor. The seasoning is kept simple to highlight the natural taste of the tomatoes, and the rice is stir-fried separately first so it stays dry and fluffy. Stir-fried over high heat for that “wok hei” flavor—perfect on its own or with a light soup.
🌴 Ingredients:
· 2 bowls of cooked rice (day-old cold rice, less moisture for fluffier grains)
· 2 tomatoes (ripe, for a richer sauce)
· 3 eggs (beaten)
🌴 Aromatics:
· 3-4 cloves minced garlic
· 1 stalk scallion (chopped, for garnish)
🌴 Seasonings:
· 1/2 tbsp light soy sauce
· 1 tsp sugar (to enhance flavor and balance the sourness)
· A pinch of white pepper powder
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Prepare the Tomatoes
Score a cross on the top of each tomato and blanch in boiling water for 1 minute. Peel and cut into small pieces. ⚠️ Note: Peeling makes the sauce richer and smoother. - Scramble the Eggs
Heat oil in a pan, pour in the beaten eggs, and scramble over medium heat. Set aside. ⚠️ Note: Scramble the eggs separately for a better texture. - Stir-fry the Rice
Heat oil in a pan until it starts to smoke. Add the cold rice and break up any clumps with a spatula. Stir-fry over high heat until the grains are distinct. Set aside. ⚠️ Note: Stir-frying the rice separately first keeps it dry and prevents it from getting soggy when mixed with the tomato sauce later. - Cook the Tomatoes
Add a little oil to the pan, add the minced garlic, and stir-fry over low heat until fragrant. Add the tomato pieces and stir-fry over medium heat until they release their juice and red oil. Add the light soy sauce and sugar, and mix well. ⚠️ Note: Make sure to cook the tomatoes until they release their juice for the best flavor. Keeping the seasoning simple highlights the natural sweet and sour taste. - Combine and Stir-fry
Add the cooked rice and scrambled eggs, and stir-fry over high heat for 30 seconds so every grain absorbs the tomato sauce. Sprinkle with white pepper and add salt to taste. ⚠️ Note: Add the rice and eggs back at the very end and serve immediately to keep the rice fluffy and the eggs tender. - Serve
Turn off the heat, sprinkle with scallion, and serve hot. The rice is distinct, the tomatoes are tangy and appetizing, and the eggs are tender.
💡 More Delicious Recipes:
If you enjoy this tangy and savory fried rice, you should also try my [Egg Fried Rice] for a simple, fluffy, and golden classic.
Want to explore more? Check out my full [Rice, Noodles & Dim Sum] category!
💡 Tips:
Use day-old cold rice for the fluffiest grains. Peeling the tomatoes makes the sauce richer. Stir-fry the rice separately first to keep it dry and fluffy. Cook the tomatoes until they release their juice for the best flavor. Keep the seasoning simple to highlight the natural sweet and sour taste. Scramble the eggs separately for a better texture. Stir-fry over high heat for the best “wok hei” flavor.
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