Korean Tomato Egg Fried Rice
Quick answer
Eggs are scrambled first and set aside, then tomatoes are stir-fried in the same pan until their juices burst and coat the wok.
What makes this special
- Korean tomato egg fried rice absorbs sweet-tart juices while maintaining a light wok char.
- Eggs scrambled and removed first keeps them fluffy throughout
- Tomato juice reduced to a sauce coats every rice grain
Key ingredients
Core cooking flow
- 1 Remove the cores from 2 tomatoes and cut them into 1.5 cm pieces.
- 2 Beat 3 eggs evenly with 0.5 teaspoon salt.
- 3 Add the tomatoes to the same pan and stir-fry over medium-high heat for about 2 minutes.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
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.
- 2Control
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.
- 3Control
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.
- 4Season
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.
- 5Step
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.
- 6Finish
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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