Egg Tomato Leftover Rice Recipes
TOMATO AND EGG WITH RICE
Tomato and egg with rice is a classic Chinese comfort food. Its simplicity makes this dish a common yet satisfying weeknight meal. With the exception of fresh tomatoes, all the ingredients are staples in a Chinese household. I prefer to make the recipe with plum tomatoes, which I find to be the variety most consistent in flavor and texture. Some recipes don't use a cornstarch slurry, but I like to simmer it with the tomatoes to ensure a long-stewed consistency (instead of one that's watered down) in a matter of minutes. Another key to success is to avoid overcooking the eggs. A soft scramble with big curds is just the right texture.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 2 teaspoons of the neutral oil in a large nonstick skillet over medium-high heat until starting to shimmer. Add the ginger and scallion whites and cook, stirring, until the scallion is slightly golden brown, about 30 seconds. Add the tomatoes and cook in an even layer for 1 minute. Lower the heat to medium. Add the Shaoxing wine, sugar, white pepper and 1/2 teaspoon salt. Stir to combine and simmer for 5 minutes. Using the back of a wooden spoon or rubber spatula, mash the big pieces of tomatoes until broken down. Continue to simmer until the mixture resembles a chunky tomato sauce, 5 to 10 minutes.
- Mix the cornstarch with 2 teaspoons cold water in a small bowl until well combined. Drizzle into the tomato mixture and stir to fully incorporate. Simmer until the sauce thickens, about 2 minutes, then transfer to a medium heatproof bowl. Set aside.
- Wipe the skillet clean and add the remaining 1 teaspoon oil over medium-low heat. Add the eggs and sprinkle in 1/2 teaspoon salt. When the eggs are just starting to set to set, continue to cook, stirring with a rubber spatula to make big curds and folds, until the eggs are almost soft scrambled, 1 to 2 minutes. Gently pour the tomato mixture back into the skillet. Carefully fold into the eggs to combine. Remove from the heat and drizzle with the sesame oil. Divide among 4 shallow bowls along with the rice. Garnish with the scallion greens. Enjoy while warm.
EGG TOMATO LEFTOVER RICE
This is one of my favorite comfort foods. In China, I ate eggs and tomatoes several times a week. I thought this was a great way to use up leftover rice. The great thing about this recipe is you don't need 2 whole cups of rice, you can use less and it still tastes great. For the oil, I quite often use sesame oil.
Provided by Mrs.R
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil, then scramble eggs until set.
- Add tomatoes and mix with eggs for 1 minute to steam.
- Add soy sauce.
- Cover and let steam for 1 minute.
- Mix in leftover rice.
- Add salt, pepper, chili sauce to taste.
Nutrition Facts : Calories 266.3, Fat 11.9, SaturatedFat 2.5, Cholesterol 186, Sodium 325.4, Carbohydrate 29.6, Fiber 1.1, Sugar 1.9, Protein 9.5
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