Korean Tomato Egg Fried Rice
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
This takes the Chinese home classic of tomato and scrambled egg (xihongshi chao dan) and adds rice to the same pan.
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Sweet-sour tomato juice stains the rice red, with big, soft pieces of egg running through it.
Ingredients
Instructions
- 1
Remove the cores from 2 tomatoes and cut them into 1.5 cm pieces.
Thinly slice 1 stalk of green onion, then loosen 2 bowls of cooked rice so clumps break apart before stir-frying.
- 2
Beat 3 eggs evenly with 0.5 teaspoon salt.
Heat the pan over medium heat, add the eggs, and cook only until large soft curds form, then remove them before they dry out.
- 3
Add the tomatoes to the same pan and stir-fry over medium-high heat for about 2 minutes.
When the edges soften and juice begins to release, add 1 teaspoon sugar to round out the acidity.
- 4
Pour 1 teaspoon soy sauce around the edge of the pan so it sizzles and smells savory.
Cook for 1 more minute until the tomato turns saucy and slightly thick, stirring to prevent scorching.
- 5
Raise the heat to high and add 2 bowls of rice, pressing and tossing with a spatula to separate the grains.
When the grains are coated red and no excess moisture pools, return the eggs.
- 6
Fold gently for about 30 seconds so the egg pieces stay fluffy instead of breaking apart.
Turn off the heat, add 1 teaspoon sesame oil and the green onion, then serve immediately while moist and hot.
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