Tomato Egg Fried Rice

Tomato egg fried rice recipe

The Spruce / Diana Chistruga

Prep: 10 mins
Cook: 12 mins
Total: 22 mins
Servings: 3 to 4 servings
Nutrition Facts (per serving)
233 Calories
15g Fat
19g Carbs
7g Protein
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Nutrition Facts
Servings: 3 to 4
Amount per serving
Calories 233
% Daily Value*
Total Fat 15g 19%
Saturated Fat 3g 15%
Cholesterol 140mg 47%
Sodium 544mg 24%
Total Carbohydrate 19g 7%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 7g
Vitamin C 15mg 76%
Calcium 49mg 4%
Iron 1mg 7%
Potassium 370mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

We may not think of tomatoes when it comes to Asian cuisine, but in recent years this ingredient has found its way into many Asian dishes. Here, the red fruit is the star of this fried rice dish with eggs and green onions. The tangy sweetness of the tomatoes works beautifully with the salty and nutty flavors of the soy sauce and sesame oil.

Tomato egg fried rice is a great way to use leftover cooked rice while enjoying perfectly ripe tomatoes. For best results, use firm tomatoes so that the fried rice is not too mushy. Feel free to toss in some additional vegetables, such as bell peppers or asparagus, for added color, texture, and nutrition.


  • 3 large eggs

  • 1/2 teaspoon Asian sesame oil, plus more if desired

  • 1/2 teaspoon salt

  • Black or white pepper, to taste

  • 3 tablespoons peanut or vegetable oil (divided)

  • 1 medium onion (chopped)

  • 3 1/2 cups cooked long-grain white rice

  • 3 medium tomatoes (chopped into small pieces, seeded or unseeded as desired)

  • 2 green onions (finely chopped)

  • 1 tablespoon soy sauce, or according to taste

Steps to Make It

  1. Gather the ingredients.

    Ingredients for tomato egg fried rice
    The Spruce / Diana Chistruga
  2. In a small bowl, beat the egg with sesame oil, salt, and pepper.

    Add salt and pepper to eggs
    The Spruce / Diana Chistruga
  3. Add 1 tablespoon of the peanut oil to a preheated wok, tilting the wok and swirling the oil so that it covers the bottom. When the oil is hot, add the egg mixture. Cook, stirring until they are lightly scrambled but not too dry. Remove the eggs, set aside, and clean out the pan.

    Eggs in wok
    The Spruce / Diana Chistruga
  4. Heat the remaining 2 tablespoons oil in the wok, again tilting the wok so that the oil covers the bottom. When the oil is hot, add the chopped onion. Stir-fry for about 2 minutes, until the onion begins to soften.

    Heat oil in wok
    The Spruce / Diana Chistruga
  5. Add the rice, spreading it out in the pan. Let ​it cook briefly, then turn and stir until it is completely heated through, about 3 minutes.

    Add the rice
    The Spruce / Diana Chistruga
  6. Add the tomato and stir-fry for a minute, gradually incorporating it into the rice.

    Add tomato
    The Spruce / Diana Chistruga
  7. Add the eggs back into the pan and stir to mix in with the rice and tomatoes. Stir in the green onion and soy sauce.

    Add eggs to pan
    The Spruce / Diana Chistruga
  8. Taste and season with additional salt, pepper, and sesame oil if desired.

    Taste and season
    The Spruce / Diana Chistruga


The decision whether to remove the seeds from the tomato should be based on how juicy the tomato is. If there is a lot of liquid in the tomato, and that is added to the stir-fry, it will make for a soggy fried rice and change the color of the dish. If the tomato seems a bit drier, then it should be okay to add the entire thing to the recipe.

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