Tomato and Egg over Rice
The classic Chinese home dish — soft eggs in a quick tomato sauce over rice. Cheap, fast, comforting.
Cook the rice according to package directions.
Heat 1 tbsp of the vegetable oil in a skillet over medium-high heat. Pour in the beaten eggs and scramble softly until just set. Scrape onto a plate.
Add the remaining oil. Add the garlic and the white parts of the green onions and cook 30 seconds.
Add the tomatoes, soy sauce, and sugar. Simmer 6–8 minutes until the tomatoes break down into a loose sauce. If using canned, mash them a little.
Return the eggs to the pan and fold them through the sauce. Heat 1 minute.
Season with salt and white pepper and stir in the sesame oil.
Spoon over rice and top with the green onion tops.
Fresh tomatoes are traditional and best in summer when they are cheap. Canned diced tomatoes work year-round and keep the cost flat.
- A small splash of ketchup deepens the sauce if your tomatoes are bland.
- Six eggs feed four here. Add a seventh if you want it richer.
- Serve over noodles instead of rice if that is what you have.
Estimated values per serving.
This recipe can be made gluten-free with substitutions.
- Replace soy sauce with tamari in the same quantity (minimal cost difference)
Eggs, tomatoes, and rice are naturally gluten-free. Use certified gluten-free tamari in place of soy sauce.