Simple, comforting, and oh-so-delicious 🍅🍳 Tomato Egg Rice the perfect combo of fluffy rice, savory eggs, and umami-packed tomatoes! @groovyfoodiess
INGREDIENTS
2½ tablespoons water 1 tablespoon cornstarch 3 large eggs ¼ teaspoon white pepper ¼ teaspoon garlic powder ¾ teaspoon neutral cooking oil (such as vegetable oil) 4 garlic cloves, minced 2 scallions, sliced, white and green parts separated 4 tomatoes, diced 2 tablespoons ketchup 1 tablespoon soy sauce 1 teaspoon chicken bouillon Kosher salt, to taste Cooked rice, for serving 1 tablespoon unsalted butter
PREPARATION
1. In a small bowl, make the cornstarch slurry: Whisk together the water and cornstarch. Set aside.
2. Whisk your eggs in a bowl, and whisk in the white pepper and garlic powder.
3. In a large pan over medium heat, add the cooking oil, and cook your eggs, stirring gently, until just set, about 30 seconds.
4. Remove the eggs from the pan, and set aside. Increase the heat under the pan to medium-high heat. Add the garlic cloves and scallion whites. Cook, stirring, until fragrant, about 1 minute.
5. Add the tomatoes. Cook, stirring gently, until the tomatoes gently break apart, 3–5 minutes. Stir in the ketchup, soy sauce, and chicken bouillon, and cook, stirring, until everything is soft, 2 minutes.
6. Add the egg back into the mixture, and add the cornstarch slurry. Let the mixture simmer over medium-low heat for another 3 minutes, stirring so the egg gets incorporated into the tomato sauce.
7. Serve with rice, a pat of butter, and the sliced green scallions.
INGREDIENTS
2½ tablespoons water 1 tablespoon cornstarch 3 large eggs ¼ teaspoon white pepper ¼ teaspoon garlic powder ¾ teaspoon neutral cooking oil (such as vegetable oil) 4 garlic cloves, minced 2 scallions, sliced, white and green parts separated 4 tomatoes, diced 2 tablespoons ketchup 1 tablespoon soy sauce 1 teaspoon chicken bouillon Kosher salt, to taste Cooked rice, for serving 1 tablespoon unsalted butter
PREPARATION
1. In a small bowl, make the cornstarch slurry: Whisk together the water and cornstarch. Set aside.
2. Whisk your eggs in a bowl, and whisk in the white pepper and garlic powder.
3. In a large pan over medium heat, add the cooking oil, and cook your eggs, stirring gently, until just set, about 30 seconds.
4. Remove the eggs from the pan, and set aside. Increase the heat under the pan to medium-high heat. Add the garlic cloves and scallion whites. Cook, stirring, until fragrant, about 1 minute.
5. Add the tomatoes. Cook, stirring gently, until the tomatoes gently break apart, 3–5 minutes. Stir in the ketchup, soy sauce, and chicken bouillon, and cook, stirring, until everything is soft, 2 minutes.
6. Add the egg back into the mixture, and add the cornstarch slurry. Let the mixture simmer over medium-low heat for another 3 minutes, stirring so the egg gets incorporated into the tomato sauce.
7. Serve with rice, a pat of butter, and the sliced green scallions.