Tomato Egg Rice Bowl (Stir-fried Tomatoes with Soft Scrambled Eggs)
Quick answer
Ripe tomatoes are cut into wedges and stir-fried over high heat until they release their juices and form a natural, tangy sauce.
What makes this special
- Tomato egg deopbap combines high-heat stir-fried tomatoes with soft, barely set scrambled eggs.
- High-heat stir-fry preserves tomato's bright acidity
- Soft-scrambled egg folded in last 30 seconds stays silky
Key ingredients
Core cooking flow
- 1 Cut 250 g tomatoes into large wedges so they hold some shape during stir-frying.
- 2 Heat the pan over medium heat and add half of the 1 tablespoon cooking oil.
- 3 Add the remaining oil and sliced green onion to the same pan, keeping the heat at medium.
Ripe tomatoes are cut into wedges and stir-fried over high heat until they release their juices and form a natural, tangy sauce. Beaten eggs are poured in and gently folded so they stay soft and barely set, mingling with the tomato pulp. A small amount of sugar and soy sauce brings the sweet-tart balance into focus. Spooned over hot rice, the sauce soaks into the grains and the whole bowl comes together in under ten minutes, drawing on the simplicity of Chinese home cooking. It can be served as a one-bowl meal, with simple accompaniments chosen to match the sauce, broth, or topping.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Cut 250 g tomatoes into large wedges so they hold some shape during stir-frying.
Thinly slice 1 green onion, then beat 3 eggs just until no clear streaks remain, avoiding excess air.
- 2Control
Heat the pan over medium heat and add half of the 1 tablespoon cooking oil.
Pour in the eggs, let the edges begin to set, then fold in broad strokes and remove while still soft.
- 3Prep
Add the remaining oil and sliced green onion to the same pan, keeping the heat at medium.
Stir for about 30 seconds until the green onion turns slightly translucent and fragrant, then add tomatoes before it browns.
- 4Season
Raise the heat to high and stir-fry the tomatoes quickly for about 1 minute.
When the surfaces soften and red juices collect in the pan, add 1 tablespoon soy sauce and 1 teaspoon sugar.
- 5Season
Once the seasoning bubbles on the bottom of the pan, cook for another 30 seconds to form a light sauce.
Press only the tomato edges with the spatula so the pieces do not collapse completely.
- 6Finish
Lower the heat, return the eggs, and fold gently for only about 30 seconds so they stay soft.
Spoon everything, including the tomato sauce, over 2 cups hot rice and serve before the eggs firm up.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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