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–+ servings

Easy Tomato and Egg Rice

Cook Time 10 minutes
Course Main
Cuisine Asian
Servings 2
Whip up this easy Tomato and Egg Rice recipe in just 15 minutes! A quick, delicious Asian-inspired meal that’s hearty, comforting, and perfect for busy weeknights. Vegetarian-friendly and full of flavor—ideal for breakfast, lunch, or dinner.

Ingredients

  • 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

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

Step 2: Sauté the Tomatoes

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

Step 3: Season the Dish

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

Step 4: Finish It Off

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

Step 5: Serve

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