Chinese Tomato Egg Rice (番茄炒蛋饭)

A comforting and satisfying dish, Chinese Tomato Egg Rice (番茄炒蛋饭) is a staple meal that’s quick to prepare and packed with homestyle flavor. Fluffy scrambled eggs and juicy tomatoes come together in a savory-sweet tangy sauce, served over a bed of steaming hot rice.

Course Dinner, Main Course

Cuisine Asian, Cantonese, Chinese

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 96kcal

Author Michelle

Ingredients

Eggs:

½ tablespoon vegetable oil
4 large eggs scrambled

Tomatoes:

½ tablespoon vegetable oil
4 medium ripe tomatoes cut into large chunks
1 tablespoon fresh ginger julienned
½ teaspoon sea salt
½ teaspoon granulated sugar
¼ teaspoon white pepper or to your taste
1 teaspoon cornstarch
¼ C cold water
1 tablespoon ketchup

For serving:

1 stalk green onion chopped
steamed rice

Instructions

Cook the eggs:

Crack the eggs into a bowl and lightly beat until scrambled.
Heat a wok over medium high heat. Add in ½ tablespoon of oil in a pan over medium heat.
Pour in the eggs and scramble gently until just set (not fully cooked).
Remove the scrambled eggs from the wok into a bowl or plate and set aside.

Stir fry tomatoes:

Pour in ½ tablespoon of oil into the wok.
Add in ginger and stir-fry for about 30 seconds until fragrant.
Add the chopped tomatoes and stir-fry until they soften and release their juices, about 3-4 minutes.
Season with salt, sugar, and white pepper.
Return the scrambled eggs into the wok, and stir gently.
In a bowl, combine cornstarch with the cold water.
Give the cornstarch slurry a good mix, and pour into the tomato-egg mixture.
Stir gently to coat, and bring the mixture up to a simmer, about 2-3 minutes, until saucy and slightly thickened. Add in the ketchup, and cook for 1 more minute.
Remove from heat and garnish with chopped green onion.
Serve with steamed rice.

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