Chinese Tomato and Egg Stir-Fry over Rice

Steps

1. Step 1

   Put the rinsed rice and 2 1/4 cups water in a saucepan. Bring to a boil, then cover, turn the heat to low and cook 15 minutes. Turn off the heat and leave covered until you're ready to serve.

   18 min, hands-off

   • 1 1/2 cups white rice (jasmine or long-grain)
   • 2 1/4 cups water
2. Step 2

   While the rice cooks, crack the eggs into a bowl. Add 1/4 tsp salt and the sesame oil and beat well with a fork until the yolks and whites are fully combined.

   3 min

   • 6 eggs
   • 1/4 tsp salt
   • 1 tsp toasted sesame oil
3. Step 3

   Heat 2 tbsp of the neutral oil in a large nonstick or well-seasoned skillet over medium-high heat until it shimmers. Pour in the eggs and let them sit 15 seconds, then push them gently from the edges toward the middle with a spatula until they are just set but still glossy and soft, about 1 minute. Scrape them onto a plate and break into large curds.

   3 min

   • 2 tbsp neutral oil (vegetable or canola)
4. Step 4

   Add the remaining 1 tbsp oil to the same pan over medium heat. Add the scallion whites and the ginger and cook until fragrant, about 30 seconds.

   1 min

   • 1 tbsp neutral oil (vegetable or canola)
   • 4 scallions
   • 1 tbsp fresh ginger
5. Step 5

   Add the tomato wedges, soy sauce, sugar and 2 tbsp water. Cook, stirring now and then and pressing the tomatoes lightly with the spatula, until they slump into a loose, saucy jam, 6 to 8 minutes.

   8 min

   • 1 1/2 lb ripe tomatoes (about 4 medium)
   • 1 tbsp soy sauce
   • 1 tsp sugar
   • 2 tbsp water
6. Step 6

   Return the eggs to the pan and fold them gently into the tomatoes just to warm through, about 30 seconds. Taste and add salt as needed.

   1 min

   • salt
7. Step 7

   Fluff the rice and divide among four bowls. Spoon the tomato and egg over the top and scatter with the scallion greens.

   2 min

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026