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Tomato Egg Fried Rice

Delicious meal that combines two classic Cantonese dishes, Scrambled Eggs with Tomato and Salted Fish Fried Rice
Prep Time15 minutes
Cook Time10 minutes
Course: dinner, lunch
Cuisine: Asian, Asian-American
Keyword: anchovies, cherry tomatoes, fried rice, salted fish, Tomato Egg
Servings: 4

Ingredients

  • 3 cups day-old cooked white rice or make 1 cup raw rice see notes on how to cook rice

Eggs

  • 2 tablespoons vegetable or peanut oil
  • 5 eggs Scrambled and set aside
  • Kosher salt
  • white pepper

Aromatic Sauce

  • 2 tablespoons oil
  • 3 large shallots finely diced
  • 3 garlic cloves thinly sliced
  • 1 tablespoon finely chopped fresh ginger or finely slivered
  • 8 ounces of grape tomatoes or sun gold about 1 1/4 cup, divided in half. Keep half of the tomatoes whole for the sauce. Cut remaining tomatoes in half, set aside.
  • 5 anchovies from jar whole
  • 1 teaspoon sesame oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon rice vinegar
  • 1 tablespoon Oyster sauce or fish sauce to bump up the ocean flavor!

Toppings

  • 4 scallions finely chopped white and green parts divided
  • 2 tbsp Cilantro leaves

Instructions

Sauce

  • Heat oil in a large pan or wok on medium heat. Add shallots, garlic, ginger, anchovies, 4 ounces of tomatoes (about 1/2 cup, save the other half for later), sesame oil, kosher salt, sugar, and rice vinegar. Optional: Add 1 tablespoon fish sauce or oyster sauce.
  • Turn the heat down to low-medium to slowly cook the shallots and tomatoes, giving them the occasional stir. As the tomatoes soften, give them a little smash to release the juices. Cook the sauce until it looks jammy, about 10-15 minutes.

Scrambled Eggs

  • While the sauce is cooking, beat eggs in a small bowl. Heat 1-2 tablespoons oil preferably in a non-stick pan over medium-high heat.
  • Add the eggs and with a rubber heat-resistant spatula, push the eggs to move and tilt the pan to distribute and cook the eggs, will take around 30 seconds or so. I like the eggs soft and runny so I take it off the heat while the eggs look a little wet. They will cook further when it is added to the rice. For firmer, set eggs, turn the heat off, and continue scrambling the eggs on the residual heat until the eggs are firm. Season with kosher salt to taste. Remove and set aside.

Putting it All together for Rice

  • Once the sauce is cooked, add the rice and remaining 4 ounces of tomatoes cut in halves, then add the scrambled eggs. Mix everything together, breaking up the curds of eggs just a bit. Fry for a couple minutes, making sure everything is combined well and the tomatoes are warmed through, 3-5 minutes. Season with salt & white pepper, or acid to taste. Remove from heat, top with scallion greens and cilantro leaves, and serve.

Notes

To make white rice to use immediately:
Wash rice 1 cup of white rice thoroughly until the water is more or less clear, then drain. Heat 2 tablespoons oil in a saucepan on medium-high heat. Add rice and stir while pan frying for about a minute until the rice has absorbed the oil and the grains look semi- transparent. Add water and bring to a simmer, then turn the heat down to low and cover. Cover and cook without touching the grains for 20 minutes. Once cooked, turn the heat off and leave it to steam in the residual heat for another 10 minutes or so. Uncover and fluff with a fork, then set aside in a container.
Or after frying the rice in the pan, throw it in your rice cooker and cook as directed 😉