Easy Tomato and Egg Rice

If you’re anything like me, you know the magic of having a fast, flavorful recipe in your back pocket for those busy nights. Enter the easy tomato and egg rice recipe—a staple across Asian cuisines and a dish that brings comfort, nostalgia, and robust flavor in every bite.

I grew up watching my aunt whip this up in mere minutes, and even today, it’s my go-to when I want something both quick and nourishing. The best part? You only need simple pantry ingredients, and the whole dish comes together in just 15 minutes!

Why You’ll Love This Tomato and Egg Rice

• Quick & easy: Ready in just 15 minutes—perfect for busy weekdays.
• Minimal ingredients: Simple pantry staples you likely have on hand.
• Hearty & satisfying: Packed with protein and savory umami flavors.
• Versatile: Enjoy it for breakfast, lunch, or dinner.

Ingredients

To make this easy tomato and egg rice recipe, you’ll need:

• 4 medium tomatoes, chopped
• 3 eggs
• 1 tsp white pepper
• 2.5 tbsp ketchup
• 1.5 tbsp soy sauce
• 2 green onions, chopped
• 3 cloves garlic, chopped
• 1 tsp dashi powder (optional)
• Salt & white pepper (to taste)
• 1 tbsp cornstarch
• 2 tbsp cold water
• 1 bowl cooked rice

Instructions

Step 1: Prepare the Eggs

1. In a large bowl, whisk the eggs with 1 teaspoon of white pepper and a pinch of salt.
2. Heat a drizzle of oil in a pot over medium-high heat.
3. Pour in the egg mixture and let it set for 30 seconds before gently scrambling.
4. Once scrambled, remove and set aside.

Step 2: Sauté the Tomatoes

5. In the same pot, add the chopped tomatoes, the white parts of the green onion, and garlic.
6. Sauté over medium-high heat for 3-4 minutes until the tomatoes are soft and juicy.

Step 3: Season the Dish

7. Stir in the ketchup, soy sauce, dashi powder (if using), and an extra dash of white pepper.
8. Mix well to combine all the flavors.

Step 4: Finish It Off

9. Add the scrambled eggs back to the pot and cook together for another 30 seconds.
10. In a small bowl, mix the cornstarch with cold water to create a slurry.
11. Pour the slurry into the pot and stir until the mixture thickens slightly (about 2 minutes).

Step 5: Serve

12. Toss in the cooked rice and chopped green onions.
13. Mix everything together and serve hot.

Quick Tips

• Tomatoes: Use ripe, juicy tomatoes for the best flavor.
• Extra protein: Add tofu or cooked shrimp if you want to bulk it up.
• Spicy kick: Sprinkle in some red chili flakes for a bit of heat.

Why This Dish Works

The combination of tomato and egg is beloved across many Asian households because of its balance of sweet, savory, and tangy notes. The egg provides creaminess and protein, while the tomato brings freshness and acidity. Tossed with fluffy rice, it becomes a full meal in no time. Plus, the optional dashi powder deepens the umami, making it extra comforting.

Storage & Reheating

• Store: Place leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Microwave or stir-fry briefly in a pan until heated through.

Other Quick & Easy Meals You’ll Love:

• 15-Minute Garlic Noodles
• Simple Egg Fried Rice
• Spicy Korean Kimchi Fried Rice
• Vegetarian Thai Basil Stir Fry

Final Thoughts

This easy tomato and egg rice recipe proves that you don’t need hours in the kitchen to make something absolutely delicious. It’s a perfect example of how humble ingredients can be transformed into a nourishing meal that hits the spot every single time. Next time you’re pressed for time but craving something hearty, give this dish a try—you won’t be disappointed!

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