Ingredients for Egg Tomato Leftover Rice
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How to Make Egg Tomato Leftover Rice
- Heat 1 tablespoon sesame oil in a wok or large skillet over medium-high heat.
- Add 2 lightly beaten eggs and scramble until set, breaking them into small curds.
- Add 1 cup chopped tomatoes and cook for 1 minute, stirring gently to allow them to slightly soften and release their juices.
- Pour in 1 tablespoon soy sauce (or to taste).
- Cover the pan and let steam for 1 minute to allow the flavors to meld.
- Add 1 1/2 cups leftover cooked rice and stir to combine with the egg and tomato mixture.
- Season with salt, pepper, and 1/2 -1 teaspoon chili garlic sauce (or to taste). Stir-fry for another minute until heated through.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
7g
Fat
12g
Carbs
9g