Tomato and egg over rice
Soft scrambled eggs in a sweet, savory tomato sauce over steamy rice, one of the great comfort foods and almost free to make.
- 35 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $2.33 a serving
- 660 calories
- Vegetarian
- Dairy-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 2 servings.
- 1 cup jasmine rice
- 3 tomatoes, cut into wedges
- 2 stalks green onions, sliced
- 4 large eggs
- 1 tbsp ketchup (optional)
From your pantry
- 1½ cups water
- ¾ tsp salt, divided
- 2 tbsp vegetable oil, divided
- 2 tsp sugar
- 1 tsp soy sauce
Each serving has about 660 calories, 22 g protein, 88 g carbs and 24 g fat, and costs about $2.33 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No jasmine rice? Long-grain white rice or basmati rice works.
- No tomatoes? Roma tomatoes work.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the rice in a strainer, then add it to a small with the water and ¼ teaspoon salt. over high heat.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Stir once, cover, and to low. Cook 15 minutes, then take it off the heat and leave the lid on.
Reduce the heat. It means turning the burner down, usually to medium-low or low, so food cooks gently instead of hard. Electric burners cool slowly, so lift the pan off for a moment if it’s bubbling hard.
How you’ll know: Within a minute the bubbling calms to a gentle simmer, or the sizzle turns quiet.
Low heatTimer: 15 min
While the rice cooks, cut the tomatoes into bite-size wedges and the green onions.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Crack the eggs into a bowl, add ¼ teaspoon salt, and with a fork until there are no streaks of white.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Heat 1 tablespoon oil in a nonstick over medium heat, then pour in the eggs.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heat
Let them sit for 10 seconds, then gently push them from the edges to the middle until soft curds form and no runny egg is left, about 2 minutes. Slide them onto a plate.
Medium heatTimer: 2 min
Dolly’s tip: Slow, wide pushes make big, fluffy curds. They’ll warm through again in the sauce.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Add the rest of the oil, then the tomatoes, sugar, soy sauce, ketchup and ¼ teaspoon salt. Cook, stirring, until the tomatoes into a juicy sauce, 4 to 5 minutes.
Softened. For vegetables it means cooked until they bend and lose their crunch; for butter, left out until it dents easily. Soft onions taste sweet, and soft butter mixes in smoothly.
How you’ll know: Onions squash easily against the pan with your spoon, and butter dents under a finger without looking greasy.
Medium heatTimer: 4 min 30 sec
Dolly’s tip: Press a few tomato pieces with your spatula to help them break down.Return the eggs and most of the green onions to the pan and gently everything together for 30 seconds.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Medium heat
Fluff the rice, spoon the tomato eggs over it, and top with the rest of the green onions.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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Vegetarian dinners ›Cozy comfort food ›What to make with eggs and rice ›