Tomato and egg with rice is a classic Chinese comfort food. Its simplicity makes this dish a common yet satisfying weeknight meal. With the exception of fresh tomatoes, all the ingredients are staples in a Chinese household. I prefer to make the recipe with plum tomatoes, which I find to be the variety most consistent in flavor and texture. Some recipes don’t use a cornstarch slurry, but I like to simmer it with the tomatoes to ensure a long-stewed consistency (instead of one that’s watered down) in a matter of minutes. Another key to success is to avoid overcooking the eggs. A soft scramble with big curds is just the right texture.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 3 teaspoons neutral oil, such as canola
- 1 teaspoon finely grated ginger
- 1 scallion, thinly sliced (white and green parts separated)
- 2 pounds plum tomatoes (6 to 8 medium), cored and cut into 2-inch chunks
- 1 tablespoon Shaoxing wine
- 1 teaspoon sugar
- 1/8 teaspoon ground white pepper
- Kosher salt
- 2 teaspoons cornstarch
- 5 large eggs, beaten
- 1 teaspoon toasted sesame oil
- 3 cups steamed jasmine rice
Instructions
- Heat 2 teaspoons of the neutral oil in a large nonstick skillet over medium-high heat until starting to shimmer. Add the ginger and scallion whites and cook, stirring, until the scallion is slightly golden brown, about 30 seconds. Add the tomatoes and cook in an even layer for 1 minute. Lower the heat to medium. Add the Shaoxing wine, sugar, white pepper and 1/2 teaspoon salt. Stir to combine and simmer for 5 minutes. Using the back of a wooden spoon or rubber spatula, mash the big pieces of tomatoes until broken down. Continue to simmer until the mixture resembles a chunky tomato sauce, 5 to 10 minutes.
- Mix the cornstarch with 2 teaspoons cold water in a small bowl until well combined. Drizzle into the tomato mixture and stir to fully incorporate. Simmer until the sauce thickens, about 2 minutes, then transfer to a medium heatproof bowl. Set aside.
- Wipe the skillet clean and add the remaining 1 teaspoon oil over medium-low heat. Add the eggs and sprinkle in 1/2 teaspoon salt. When the eggs are just starting to set to set, continue to cook, stirring with a rubber spatula to make big curds and folds, until the eggs are almost soft scrambled, 1 to 2 minutes. Gently pour the tomato mixture back into the skillet. Carefully fold into the eggs to combine. Remove from the heat and drizzle with the sesame oil. Divide among 4 shallow bowls along with the rice. Garnish with the scallion greens. Enjoy while warm.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 370 |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 14 g |
| Cholesterol | 233 mg |
| Sodium | 1059 mg |
Reviews
I’m betting it would taste even better if the tomatoes were roasted, first.
Can you use mirin a substitute for the shaoxing wine?
I didn’t have quite as many tomatoes as it called for, but that was okay for me. The flavor is very good, and it’s easy to make.
Excellent traditional recipe, although I usually switch the egg and tomato steps. I make the eggs first, set aside, then mix back in after the tomatoes are almost done, since it’s easier to clean out a pan after scrambled eggs than it is to clean out a pan after making the tomatoes.