Tomato Egg Fried Rice

Written by
Rhonda Parkinson
Rhonda Parkinson is a freelance writer who has authored many cookbooks, including two Everything guides to Chinese cooking.
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Rhonda Parkinson
Updated 08/14/19
Tomato egg fried rice recipe

The Spruce / Diana Chistruga
  • Total: 22 mins
  • Prep: 10 mins
  • Cook: 12 mins
  • Yield: 3-4 Portions (3-4 Servings)
Nutritional Guidelines (per serving)
824 Calories
18g Fat
141g Carbs
20g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 3-4 Portions (3-4 Servings)
Amount per serving
Calories 824
% Daily Value*
Total Fat 18g 23%
Saturated Fat 3g 15%
Cholesterol 226mg 75%
Sodium 406mg 18%
Total Carbohydrate 141g 51%
Dietary Fiber 5g 17%
Protein 20g
Calcium 78mg 6%
*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.)

Tomato Egg Fried rice is a great way to use leftover cooked rice while helping your family get their daily serving of vegetables. The tomatoes lend a robust flavor to a quick and easy side dish, while the rice provides needed amino acids and complex carbohydrates. For best results use firm and ripe, but not overripe, tomatoes so that the fried rice is not too mushy.

Ingredients

  • 3 large eggs
  • 1/2 teaspoon Asian sesame oil
  • 1/2 teaspoon salt
  • Black or white pepper, to taste
  • 1 medium onion, chopped
  • 3 1/2 cups previously cooked long grain white rice
  • 1 tablespoon soy sauce, or according to taste
  • 3 medium tomatoes, chopped into small pieces, seeded or unseeded as desired
  • 3 tablespoons peanut or vegetable oil, for stir-frying
  • 2 green onions, finely chopped
  • Additional salt, pepper, and/or sesame oil to taste if desired

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 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 eggs. Cook, stirring until they are lightly scrambled but not too dry. Remove and clean out the pan.

    Eggs in wok
    The Spruce / Diana Chistruga

  4. Heat 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. Serve immediately.

    Taste and season
    The Spruce / Diana Chistruga

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