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
This tomato egg rice bowl cooks the eggs first until softly set, removes them, and then builds a tomato sauce in the same pan before combining everything over 2 cups of rice.
Read more
Cut 250 g tomato into large wedges so pieces remain after their juice enters the pan, and thinly slice 1 green onion. Beat 3 eggs only until most of the white streaks disappear. Heat half of the measured 1 tbsp vegetable oil over medium heat, pour in the eggs, and fold them in broad strokes as soon as the edges begin to set. Remove the eggs while they are still soft. Add the remaining oil and green onion to the same pan and cook for 30 seconds. Raise the heat to high, add the tomato, and stir-fry for about 1 minute. Once the edges soften and red juice appears, add 1 tbsp soy sauce and 1 tsp sugar. Let the seasoning bubble on the bottom of the pan and cook for 30 more seconds without crushing every tomato wedge. Lower the heat, return the eggs, and fold gently for only 30 seconds. Divide the tomato, egg, and all of the remaining sauce over the warm rice before the eggs continue to firm.
Ingredients
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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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Tomato egg deopbap combines high-heat stir-fried tomatoes with soft, barely set scrambled eggs.
- Finish cue
- Lower the heat, return the eggs, and fold gently for only about 30 seconds so they stay soft.
- Avoid this
- Press only the tomato edges with the spatula so the pieces do not collapse completely.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
22min, 7 ingredients
Category median
40min, 8 ingredients
Based on 309 recipes
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