Chinese-Style Tomato Egg Topping Over Steamed Rice
A quick, comforting rice dish featuring soft, juicy tomatoes and tender, silky egg, seasoned with garlic, soy sauce and a touch of chilli. This simple, umami-packed meal comes together in minutes and is perfect for a satisfying lunch or dinner when you want something delicious without much effort.
Tomato Egg Rice
® This is a RAS signature Recipe©
♦Prep time:5min ♦Cook time:4min ♦Yield:1 Serving.
A detailed introduction and related links are available on the
Recipe Intro ↓ : Check it out or scroll down for the Recipe and Video⇓.
EAT AND TELL!!! Let us know if you tried – Tomato Egg Rice
| ♦Mail me your pics and testimonials 🙂 – recipesaresimple@gmail.com ♦If you make the dish and share it on your social media, please don‘t forget to tag me @recipesaresimple and hashtag it #recipesaresimple on any platform. ♥Please rate the recipe if you have tried it below ↓♦Quick Browse to see All Recipes by Category.♦World Cuisines to browse recipes by Country. ♥Thanks for visiting www.recipesaresimple.com |
Tomato Egg Rice – Quick and Addictive Umami Rice
Description
Enjoy this quick, flavourful tomato egg rice a humble, quick comforting meal with plenty of umami and savoury goodness.
Ingredients:
Instructions
Slowly sauté the garlic.
-
Add the oil and chopped garlic to a cool non-stick pan. Turn on the heat and sauté gently, allowing the garlic to turn evenly golden without burning. Regulate the heat as needed.
Cook the tomatoes.
-
Add the chopped tomatoes and increase the heat. Sauté until softened and juicy, allowing them to break down into a saucy consistency. If using a gas stove, tossing the pan over the flame can add a little extra smoky flavour.
Season the tomato sauce.
-
Add ½ teaspoon chilli flakes and 2 teaspoons light soy sauce. Continue sautéing, tasting as you go and adjusting the seasoning to your preference. Add the sugar, keeping it to ¼ teaspoon or less unless you prefer a sweeter sauce. A pinch of MSG is optional for extra umami.
Create a saucy base.
-
Continue cooking until the tomatoes are soft and almost sauce-like. If the mixture seems too thick or doesn't spread easily across the pan, add a small splash of water or a little oil.
Add the beaten eggs.
-
Slowly pour the beaten eggs over the tomato mixture, keeping the tomatoes gathered near the centre of the pan. Tilt the pan gently over low heat until the egg begins to set.
Cook until just set.
-
Increase the heat to medium or medium-high. Gently push the setting egg inwards from the edges, allowing the uncooked egg to flow into the gaps. Regulate the heat so the egg cooks without browning too much. As soon as the top is cooked but still tender, remove the pan from the heat.
Serve over hot rice.
-
Place the hot, freshly cooked rice in a serving bowl. Slide the tomato and egg mixture directly over the rice and serve immediately.
Note
- Use ripe tomatoes: They produce a juicier, naturally sweeter sauce.
- Don't burn the garlic: Starting in a cool pan helps it cook gradually and turn golden.
- Season gradually: Soy sauce, chilli and sugar can all be adjusted to taste. Taste as you go.
- Keep the eggs tender: Remove the pan from the heat as soon as the egg is cooked to prevent it from becoming rubbery.
- Serve immediately: The saucy tomatoes and soft egg are especially delicious spooned over steaming hot rice.
