Easy Tomato and Egg Rice Recipe: 15 Minute Meal

Why You’ll Love This Recipe

I love this recipe because it comes together incredibly fast while still tasting rich and homemade. The tomatoes create a light sauce, the eggs stay soft and fluffy, and the rice absorbs all the delicious flavor. I also like that the ingredients are simple and easy to keep on hand for busy days.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 medium tomatoes, chopped
• 3 eggs
• 1 teaspoon white pepper
• 2.5 tablespoons ketchup
• 1.5 tablespoons soy sauce
• 2 green onions, chopped
• 3 cloves garlic, chopped
• 1 teaspoon dashi powder (optional)
• Salt and white pepper to taste
• 1 tablespoon cornstarch
• 2 tablespoons cold water
• 1 bowl cooked rice

Directions

I whisk the eggs in a bowl with white pepper and a little salt until smooth.

I drizzle oil into a pot over medium-high heat and pour in the eggs. I let them set for about 30 seconds before gently scrambling them. Once cooked, I remove the eggs and set them aside.

In the same pot, I add the chopped tomatoes, white parts of the green onions, and garlic. I sauté everything for 3 to 4 minutes until the tomatoes soften and become slightly saucy.

I season the mixture with ketchup, soy sauce, dashi powder, and extra white pepper, stirring everything well.

Next, I add the scrambled eggs back into the pot and cook for another 30 seconds.

In a small bowl, I mix the cornstarch with cold water, then pour it into the pan. I stir continuously and let the sauce simmer for about 2 minutes until slightly thickened.

Finally, I add the cooked rice and green onions, mixing everything together before serving.

Servings and timing

This recipe makes 2 servings.

Cooking time: 7 minutes
Total time: 7 minutes

Variations

I sometimes add chili oil or red pepper flakes for extra heat. For more protein, I like mixing in tofu or cooked chicken. I can also add vegetables like peas, mushrooms, or spinach to make the meal even heartier.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days.

To reheat, I warm the rice in a skillet over medium heat with a splash of water to keep it moist. I can also microwave it in short intervals, stirring between each one.

FAQs

Can I use leftover rice?

Yes, I actually prefer using leftover rice because it stays firmer and mixes better with the sauce.

What does dashi powder add to the dish?

I find that dashi powder adds extra savory and umami flavor, but the recipe still tastes delicious without it.

Can I use another type of onion?

Yes, I can substitute green onions with regular onions or shallots if needed.

Is this recipe spicy?

No, this recipe is mild, but I can easily make it spicy by adding chili sauce or hot peppers.

Can I make this recipe vegan?

Yes, I can replace the eggs with scrambled tofu and use a vegan-friendly seasoning alternative.

Conclusion

This easy tomato and egg rice recipe is one of my favorite quick meals because it is flavorful, comforting, and incredibly simple to prepare. I love how the tomatoes, eggs, and rice come together in just minutes to create a satisfying dish perfect for lunch or dinner.