Tomato and Egg Rice recipe - ingredients, nutrition and when to eat it
A comforting bowl of rice topped with tenderly sautéed tomatoes and eggs. The tomatoes’ bright tang pairs well with the savory eggs, making it a lovely choice…
A comforting bowl of rice topped with tenderly sautéed tomatoes and eggs. The tomatoes’ bright tang pairs well with the savory eggs, making it a lovely choice for a simple lunch or dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 480.2g serving): 521.9 kcal · protein 20.6g · carbohydrate 74.6g · fat 14.3g · sodium 542.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Lower the heat before the eggs are fully set for a softer finish.
Tips: If the tomatoes release a lot of liquid, stir-fry them briefly over high heat so the rice doesn’t get soggy.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Tomato — 1 pc
- Egg — 2 pc
- Green onion — 0.3 stalk
- Cooking oil — 1 tsp
- Soy sauce — 1 tsp
- Ground black pepper — 0.1 tsp