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Tomato & Egg Fried Rice

3.00 Mitt(s) 1 Rating(s)1 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 51 vote, average: 3.00 out of 5

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Level: Easy

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Description

Making fried rice is simple. It’s just a short list of ingredients, but the recipe is all about technique. Once you learn the basics, you can make any type of fried rice with whatever vegetables you have on hand!

Ingredients

  • 2 whole Eggs, Whisked
  • 3 cups Previously Chilled, Leftover Rice
  • 1 Tablespoon Soy Sauce
  • 2 Tablespoons Cooking Oil (canola, Veg, Peanut)
  • 3 stalks Green Onions, Minced
  • 3 whole Tomatoes, Preferably Roma, Seeds Removed And Diced
  • ¼ teaspoons Freshly Ground Black Pepper

Preparation

A few notes on the ingredients.

RICE: You can use any type of rice you want: brown, wild, Japanese, basmati, jasmine. Just make sure you use leftover, cooked rice that has been refrigerated overnight. This helps dry out the rice so that when you fry the rice (and add the soy sauce) it doesn’t become a sticky, gooey, glumpy mess.

TOMATOES: I like using roma tomatoes, because of the relatively few seeds and a meatier texture. Watery tomatoes can be used, just remember that the more liquid you have in the fried rice, the more soggy/sticky the final dish will be. In fact, I remove all the seeds from the tomatoes before I dice.

1. Separate the rice grains with your hands or a fork so that there are no large clumps.

2. Heat a large saute pan or wok over high heat. When hot, add just 1 tablespoon of the cooking oil. Pour in the eggs and scramble lightly until the eggs are about just about cooked. Remove the eggs to a bowl and set aside.

3. Return the same pan to high-heat and add the remaining 1 tablespoon of the cooking oil. Add the green onions and stir fry for 15 seconds until fragrant. Add the diced tomato and continue stir frying.

4. Add in the rice and the cooked eggs and stir to mix all of the ingredients well. Spread the rice out all over the surface of the pan and just let cook for 1 minute. Flip and stir the rice again, spread out again and let cook for 1 minute. Pour in the soy sauce and stir fry until all ingredients are mixed well. Taste, season with black pepper and add additional soy sauce if needed. The rice is done when each grain of rice is heated through completely.

7 Comments

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Brandi N on 5.6.2010

Still loving this dish! I put a spin on it though, instead of using brown rice I tried it with quinoa… Boy, is that good! I’ve been trying to eat more of the healthy grain (quinoa) and so far this is my favorite way of cooking with it. The brown rice version is still to die for, too!

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ellephant on 10.18.2009

Thanks for the tip about only using refrigerated rice, I always wondered why my fried rice never worked out before.

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Brandi N on 10.13.2009

I finally got around to cooking this dish… I loved it! It was so easy to make and so healthy. I will be making this a lot in the future. Thank you for submitting it.

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kellysahm on 9.23.2009

I am looking for light recipes and this one fits the bill! Looking forward to trying it!!!

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Brandi N on 9.23.2009

Thank you, this looks yummy! I’ve always wanted a quick and easy recipe for fried rice. Up until now, I’ve been afraid to try making fried rice at home… I will be making this in the next couple days. I will let you know the results.

One Review

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kitchenlovenest on 6.1.2010

Hmmm…I made the recipe as directed, and I found it to be somewhat flavorless. I agree it’s important to deseed the tomatoes to avoid soggy rice. The finished product just didn’ t pack the flavor I want from fried rice. I ended up adding some Shaoxing wine, some sugar, chili oil, more black pepper, and a little more soy sauce, and it was better–but not spectactular.

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