Some of the most memorable meals are born from the simplest ingredients. This tomato and egg rice is a testament to culinary magic – a dish that transforms just a few humble components into something truly extraordinary. I first learned this recipe from my grandmother, who could conjure a delicious meal out of seemingly nothing. On tight budget days, during late-night study sessions, or when comfort was the only thing on the menu, this dish became our go-to savior.
Why You’ll Love This Recipe
- Ready in under 20 minutes
- Minimal ingredients
- Budget-friendly
- Incredibly satisfying
- One-pan meal
- Vegetarian
- Perfect for any time of day
- Customizable to taste
Recipe Quick Facts
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 2-3 people
- Calories: Approximately 250 calories per serving
Ingredients & Equipment
Core Ingredients
- 2 cups cooked rice
- 3 ripe tomatoes
- 3 large eggs
- 2 tablespoons vegetable oil
- Salt to taste
- Black pepper
- 2 green onions, chopped (optional)
Optional Add-Ins
- Garlic
- Chili flakes
- Soy sauce
- Cheese
- Fresh herbs
Equipment
- Large skillet
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring spoons
Step-by-Step Instructions
- Prepare Ingredients
Dice tomatoes into medium-sized chunks. Crack eggs into a separate bowl and lightly beat. - Cook the Tomatoes
Heat oil in a large skillet over medium heat. Add diced tomatoes, cooking for 3-4 minutes until they start to break down and release their juices. - Add Cooked Rice
Add pre-cooked rice to the skillet with tomatoes. Stir to combine and coat rice with tomato juices. - Create Wells for Eggs
Make small wells or spaces in the rice mixture. Crack eggs directly into these spaces. - Cook the Eggs
Let eggs cook for 1-2 minutes. Gently scramble, mixing with rice and tomatoes. - Season and Finish
Season with salt and black pepper. Sprinkle chopped green onions if using. - Serve
Remove from heat and serve immediately. Best enjoyed hot.
Expert Tips
- Rice Tip: Use day-old rice for best texture. Fresh rice can become mushy.
- Tomato Selection: Use ripe, juicy tomatoes for maximum flavor.
- Egg Technique: Don’t overcook eggs. They should remain slightly soft.
Substitutions and Variations
- Rice Alternatives:
- Brown rice
- Cauliflower rice
- Quinoa
- Noodles
- Egg Variations:
- Sunny-side up
- Poached
- Scrambled
- Tofu for vegan option
- Flavor Boosters:
- Add garlic
- Sprinkle cheese
- Use different herbs
- Add chili sauce
Troubleshooting Guide
- Dry Rice:
- Use juicy tomatoes
- Add splash of water
- Don’t overcook
- Bland Flavor:
- Use ripe, flavorful tomatoes
- Season generously
- Add aromatics like garlic
Storage and Meal Prep
- Refrigeration: Store in airtight container for 2-3 days
- Reheating:
- Microwave with splash of water
- Skillet reheat works best
- Prep Tip: Cook rice in advance
Frequently Asked Questions
Q: Can I use canned tomatoes?
A: Fresh is best, but canned works in a pinch.
Q: Is this spicy?
A: Mild, but add chili flakes for heat.
Q: Good for breakfast?
A: Perfect for breakfast, lunch, or dinner!
Q: Can kids eat this?
A: Very kid-friendly, easy to customize.
Final Thoughts
This Tomato and Egg Rice is more than a recipe – it’s a reminder that delicious meals don’t require complexity, just a little love and creativity.
Enjoy every comforting bite!