Recipe courtesy of Ching-He Huang
Total:
15 min
Prep:
10 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Heat a wok over a high heat and add 1 tablespoon groundnut oil. Add the eggs and scramble for a few minutes, then remove them from the wok, and set side. Wipe down the wok.

Reheat the wok and add the remaining groundnut oil. Add the rice, and stir well to break up the grains. Then, add the tomatoes, and stir-fry for a few minutes.

Return the eggs to the wok, and season with the soy sauce, sesame oil, and white pepper, to taste. Add the spring onions, and mix well. Serve immediately.

Cook's Note

This light vegetarian rice can accompany any strongly flavored dishes. The inspiration behind it comes from the famous 'egg flower' drop soup. I thought I would adapt the ingredients to fried rice instead of soup. In fact, in Beijing the combination of egg and tomato is quite popular, such as in the dish 'Xihongsi chao jidan' - 'Xihong' means 'Western red', 'Chao' means 'stir-fry', and 'Jidan' is 'egg', which means 'Western red (i.e. tomato) stir-fry with egg'. I hope you enjoy!

IDEAS YOU'LL LOVE

Cajun Crawfish Fried Rice

Recipe courtesy of Food Network Kitchen

Deviled Eggs

Recipe courtesy of Trisha Yearwood

Garlic Cilantro Lime Rice

Recipe courtesy of Ree Drummond

Red Beans and Rice

Mexican Rice Casserole

Recipe courtesy of Ree Drummond

Air-Fried Pork Chops

Recipe courtesy of Juan Carlos Cruz

Egg and Kale Breakfast Wraps

Recipe courtesy of Giada De Laurentiis

Cornmeal-Fried Onion Rings

Recipe courtesy of Ina Garten

Arborio Rice Pudding

Recipe courtesy of Gale Gand

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking