Tomato Egg Rice Bowl

Name: Tomato Egg Rice Bowl
Total time: 15 min
Yield: 2 servings
Ingredients: 3 medium, cut in wedges Tomato; 4 large, beaten Eggs; 300 g, cooked Rice; 1 tbsp Soy sauce; 1 tsp Sugar; 1 tsp Sesame oil; 2, sliced Scallions

15 mineasy2 servingsvegetarianunder-20-minhigh-protein

Ingredients

Tomato3 medium, cut in wedgesOn hand
Eggs4 large, beatenOn hand
Rice300 g, cookedOn hand
Soy sauce1 tbspoptional
Sugar1 tspoptional
Sesame oil1 tspoptional
Scallions2, slicedoptional

Missing badges reflect your pantry on the home page. Staples (salt, oil, flour…) count as on hand by default.

Steps

1
Beat the eggs with a pinch of salt.
1 min
2
Scramble the eggs in vegetable oil until barely set.
3 min
3
Fry the tomato wedges until they slump and release juice.
5 min
4
Season with the sugar, soy sauce and sesame oil.
1 min
5
Return the eggs and fold everything together.
3 min
6
Spoon over the rice and scatter the scallion.
2 min

Cook’s note. Pull the eggs while they still look wet; they finish cooking in the hot tomatoes.

Tomato Egg Rice Bowl

Ingredients

Steps

You may also like