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Easy Tomato and Egg Rice – A Comforting One-Bowl Meal

Tomato and Egg Rice is a comforting, quick-to-make dish loved across Asian households. Juicy tomatoes, fluffy scrambled eggs, and seasoned rice come together with a savory-sweet sauce for a satisfying meal that’s ready in minutes. This recipe blends freshness from tomatoes, umami from soy sauce and dashi, and a touch of tangy ketchup for depth. The result? A warm, wholesome bowl that’s perfect for breakfast, lunch, or dinner—especially on busy days.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 bowls
Ingredients Equipment Method Notes

Ingredients
  

Fruits & Vegetables:
  • 3 cloves garlic minced
  • 2 green onions chopped (white and green parts separated)
  • 4 medium tomatoes diced
Fresh Produce:
  • 3 eggs beaten
Canned & Preserved Goods:
  • 1 tsp dashi powder or liquid
Condiments:
  • 2 ½ tbsp ketchup
  • 1 ½ tbsp soy sauce
Pasta, Grains & Cereals:
  • 1 bowl cooked rice preferably day-old for best texture
Culinary Aids & Spices:
  • 1 tbsp cornstarch
  • Salt & white pepper to taste
  • 1 tsp white pepper
Liquids:
  • 2 tbsp water

Equipment

  • Cutting board & knife
  • Mixing bowl
  • Small bowl for cornstarch slurry
  • Wok or large frying pan
  • Spatula or wooden spoon
  • Measuring spoons & cups

Method
 

Step 1: Prepare the Sauce
  1. In a small bowl, mix ketchup, soy sauce, dashi, and 2 tbsp water.
  2. In another small bowl, dissolve cornstarch in 1 tbsp water to make a slurry.
Step 2: Cook the Eggs
  1. Heat a little oil in a wok or frying pan over medium heat.
  2. Pour in the beaten eggs and gently scramble until just set.
  3. Remove eggs from the pan and set aside.
Step 3: Cook the Tomato Mixture
  1. In the same pan, add a little more oil if needed.
  2. Sauté garlic and the white parts of the green onions until fragrant.
  3. Add diced tomatoes and cook until they soften and release juices.
Step 4: Add the Sauce & Slurry
  1. Pour in the prepared sauce mixture.
  2. Stir and simmer for 1–2 minutes.
  3. Add the cornstarch slurry, stirring until the sauce thickens.
Step 5: Combine & Serve
  1. Return the scrambled eggs to the pan, breaking them into chunks.
  2. Season with salt and white pepper to taste.
  3. Serve over a bowl of cooked rice, garnished with chopped green onion tops.

Notes

🧊 Storage & Reheating
Refrigerator:
Store leftovers in an airtight container for up to 2 days.
Reheating:
Warm in a skillet over low heat or microwave for 1–2 minutes, adding a splash of water if the sauce has thickened too much.
Freezing:
Not recommended, as tomatoes and eggs lose texture after thawing.
🥄 Variations
Spicy Kick: Add chili flakes or a dash of hot sauce.
Extra Protein: Stir in diced chicken breast or tofu.
Veggie Boost: Include spinach, bell peppers, or mushrooms.
Fried Rice Version: Stir the rice directly into the tomato-egg mixture for a homestyle fried rice feel.
❓ 10 FAQs
1. Can I use cherry tomatoes?
Yes—they’ll add natural sweetness.
2. Is dashi necessary?
No, but it adds a rich umami flavor. You can substitute vegetable broth.
3. Can I skip ketchup?
Yes—replace with tomato paste for a deeper tomato flavor.
4. Can I use brown rice?
Yes—brown rice adds a nutty flavor and extra fiber.
5. Can I make it vegetarian?
It already is vegetarian if you use vegetable-based dashi.
6. Can I meal prep this?
Yes—store sauce and scrambled eggs separately to keep textures fresh.
7. How do I make it creamier?
Add a splash of milk or cream when scrambling the eggs.
8. Can I use oyster sauce instead of soy sauce?
Yes—this will make the dish richer and slightly sweeter.
9. Can I double the recipe?
Yes—just adjust seasoning to taste.
10. Can I use leftover rice?
Yes—day-old rice works great and absorbs the sauce well.
🏁 Conclusion
The Easy Tomato and Egg Rice is a simple yet satisfying dish perfect for any time of day. With a balance of sweet, savory, and tangy flavors, it’s a comforting bowl you can make with minimal effort and everyday ingredients.