Tomato and Egg Rice Bowl recipe - ingredients, nutrition and when to eat it
This rice bowl is topped with tangy tomatoes and soft scrambled eggs. Since the ingredients cook quickly, it is ideal for a busy lunch or a light dinner.
Rice bowls · 15 minutes to cook
Nutrition (per 459.2g serving): 457.9 kcal · protein 14.3g · carbohydrate 77.4g · fat 9.2g · sodium 305.2mg
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: Turn off the heat while the eggs are still softly set and slightly curdled to keep them tender.
Tips: If the tomatoes release a lot of water, stir-fry them over high heat for just 30 seconds more before spooning them over the rice.
Tips: Oyster sauce varies in saltiness by brand, so start with a little less than the stated amount and adjust to taste.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- White rice — 210 g
- Tomato — 1 pc
- Egg — 1 pc
- Onion — 30 g
- Green onion — 10 g
- Oyster sauce — 1 tsp
- Cooking oil — 1 tsp
- Ground black pepper — 0.2 g