Egg Tomato Leftover Rice Recipes

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GREEN RICE WITH TOMATOES, EGGS, AND ALMONDS



Green Rice with Tomatoes, Eggs, and Almonds image

A batch of herby rice is a natural partner to peak-season tomatoes. But don't forget about this rice once those tomatoes are gone. Green rice works in any season-paired with roasted squash, crispy-skinned fish, or big pieces of fresh cheese, such as paneer.

Provided by David Tamarkin

Categories     Rice     Parsley     Cilantro     Lime     Garlic     Almond     Avocado     Green Onion/Scallion     Egg     Tomato     Soy Free     Dinner     Quick & Easy     Summer     Fall     Dairy Free

Yield 4 servings

Number Of Ingredients 11

3 cups coarsely chopped parsley and/or cilantro (in any proportion)
3/4 cup extra-virgin olive oil
Juice of 1/2 lime (or more)
1/2 (or more) garlic clove
1 1/2 tsp. (or more) kosher salt
1/4 cup coarsely chopped salted, roasted almonds, divided
3 cups cooked basmati rice or other grain (such as brown rice, barley, or farro)
1 avocado, cut into 1/2" pieces
1 scallion, thinly sliced
4 hard-boiled eggs, each cut into 4 wedges
2-3 medium tomatoes (preferably heirloom; about 1 lb. total), cut into 1/2"-thick wedges

Steps:

  • Blend herbs, oil, lime juice, garlic, salt, and 2 Tbsp. almonds in a blender or food processor until a smooth pesto-like sauce forms. Taste and add more lime juice, garlic, and/or salt if desired-you want the sauce to be well seasoned.
  • Toss rice with 3/4 cup sauce in a medium bowl. Add avocado and scallion and gently toss again.
  • Divide rice mixture among shallow bowls. Top each with egg and tomato, dividing evenly. Drizzle some remaining sauce over. Top with remaining 2 Tbsp. almonds.

CHINESE TOMATO AND EGG



Chinese Tomato and Egg image

Tomato and egg served over rice is a Chinese staple. You can easily omit the pork to make this vegetarian. This recipe is from my mom, who grew up in Guangzhou.

Provided by Samantha Li

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 4h32m

Yield 6

Number Of Ingredients 11

½ pound boneless pork loin, cut into thin strips
2 tablespoons soy sauce
1 tablespoon brandy
1 teaspoon white sugar
1 tablespoon cornstarch
4 eggs
2 teaspoons salt
½ cup canola oil, divided
8 large tomatoes, cut into chunks
1 teaspoon white sugar
2 bunches green onions, chopped

Steps:

  • Mix together the pork, soy sauce, brandy, 1 teaspoon sugar, and cornstarch in a bowl, then cover with plastic wrap, and marinate in the refrigerator 4 to 6 hours.
  • Beat the eggs together with the salt, and set aside. Heat half of the oil in a wok over medium-high heat. Pour in the eggs, and cook until they just begin to coagulate, but are still very raw. Remove from the wok and set aside. Heat the remaining vegetable oil in the wok over high heat. Stir in the tomatoes and remaining 1 teaspoon of sugar. Cover, and allow to simmer until the tomatoes have softened, about 7 minutes.
  • Mash the tomatoes until the mixture resembles a chunky soup. Stir in the marinated pork, and cook 3 to 4 minutes until the pork is no longer pink in the center. Gently fold in the eggs and green onions. Continue cooking uncovered 2 minutes more to cook the eggs.

Nutrition Facts : Calories 356.4 calories, Carbohydrate 18.3 g, Cholesterol 142.3 mg, Fat 25.9 g, Fiber 4.9 g, Protein 14.1 g, SaturatedFat 3.7 g, Sodium 1159.9 mg, Sugar 9.9 g

EGG TOMATO LEFTOVER RICE



Egg Tomato Leftover Rice image

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

2 tablespoons oil
4 eggs, beaten
2 tomatoes, diced
1 tablespoon soy sauce
2 cups leftover cooked rice
salt
pepper
chili sauce

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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