Tomato Egg Rice Bowl (Stir-fried Tomatoes with Soft Scrambled Eggs)
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
The eggs are cooked first until barely set and lifted out, then large tomato wedges go into the same pan with soy sauce and a little sugar.
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Some of the tomato breaks down into a thin sauce and the rest stays in pieces. The eggs return for a quick fold, and whatever red juice is left in the pan goes over the rice too.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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