Korean Tomato Egg Fried Rice
Eggs are scrambled first and set aside, then tomatoes are stir-fried in the same pan until their juices burst and coat the wok. Day-old or freshly cooked rice goes in next, tossed at high heat so the grains absorb the tomato's sweet-tart moisture while staying individually distinct. The scrambled egg is folded back in at the end, distributing soft, fluffy curds throughout the fried rice. Rooted in the Chinese classic of tomato and egg, this version turns those familiar flavors into a satisfying one-bowl fried rice.
Adjust Servings
Instructions
- 1
Dice tomatoes into cubes.
- 2
Beat eggs with salt, scramble in pan, then remove.
- 3
Add tomatoes, sugar, soy sauce and cook down to a sauce.
- 4
Return eggs and add rice, stir-fry.
- 5
Finish with sesame oil and green onion.
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