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DifficultyUnder 30 MinutesChickenDairySoyGlutenEggsChickenAsianMealStove TopWeeknightDinnerChinese

Tomato Egg Rice

Tomato Egg Rice is a comforting and flavorful dish that combines the tangy sweetness of tomatoes, the rich, fluffy texture of scrambled eggs, and the hearty base of steamed rice. This simple yet satisfying meal is a staple in Chinese home cooking, loved for its balance of savory and umami flavors. Quick to prepare and made with minimal ingredients, it’s perfect for busy weeknights or a cozy homemade meal. Visit groovyfoodiess.com for more of Sarah's recipes!

Sarah Banh
Tasty Team
94% would make again
Total Time

20 minutes

20 min

Prep Time

5 minutes

5 min

Cook Time

15 minutes

15 min

Tomato Egg Rice
Total Time

20 minutes

20 min

Prep Time

5 minutes

5 min

Cook Time

15 minutes

15 min

Ingredients

for 2 servings

  • 2.5 tablespoons water
  • 1 tablespoon cornstarch
  • 3 large eggs
  • ¼ teaspoon white pepper
  • ¼ teaspoon garlic powder
  • ¾ teaspoon neutral cooking oil (such as vegetable oil)
  • 4 garlic cloves, minced
  • 2 scallions, sliced, white and green parts separated
  • 4 tomatoes, diced
  • 2 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 1 teaspoon chicken bouillon
  • kosher salt, to taste
  • cooked rice, for serving
  • 1 tablespoon unsalted butter

Nutrition Info

  • Calories 300
  • Fat 16g
  • Carbs 27g
  • Fiber 6g
  • Sugar 9g
  • Protein 15g

Estimated values based on one serving size.

Preparation

  1. In a small bowl, make the cornstarch slurry: Whisk together the water and cornstarch. Set aside.
  2. Whisk your eggs in a bowl, and whisk in the white pepper and garlic powder.
  3. In a large pan over medium heat, add the cooking oil. Add your eggs, and cook, stirring gently, until just set, about 30 seconds.
  4. Remove the eggs from the pan, and set aside. Increase the heat under the pan to medium-high heat. Add the garlic cloves and scallion whites. Cook, stirring, until fragrant, about 1 minute.
  5. Add the tomatoes. Cook, stirring gently, until the tomatoes gently break apart, 3–5 minutes. Stir in the ketchup, soy sauce, and chicken bouillon, and cook, stirring, until everything is soft, about 2 minutes.
  6. Add the egg back to the mixture, and add the cornstarch slurry. Let the mixture simmer over medium-low heat for another 3 minutes, stirring so the egg gets incorporated into the tomato sauce.
  7. Serve with rice, a pat of butter, and the sliced green scallions.
  8. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.

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Tomato Egg Rice