|Nutritional Guidelines (per serving)|
|Servings: 3 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 15g||19%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 2g||7%|
|Total Sugars 4g|
|Vitamin C 15mg||76%|
|*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.|
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
Gather the ingredients.
In a small bowl, beat the egg with sesame oil, salt, and pepper.
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.
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.
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 tomato and stir-fry for a minute, gradually incorporating it into the rice.
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.
Taste and season with additional salt, pepper, and sesame oil if desired.
Serve immediately and enjoy.
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.