Egg Tomato Leftover Rice Recipe

Transform leftover rice into a quick and flavorful Chinese-inspired meal! This Egg Tomato Leftover Rice Stir-Fry is a comforting, weeknight-friendly recipe, perfect for using up extra rice. The vibrant flavors of egg and tomato are enhanced with a touch of sesame oil and your favorite spices. Ready in just 10 minutes, it's a delicious and versatile dish that's sure to become a family favorite.

Prep Time 5 mins
Cook Time 10 mins
Calories 266.3 kcal
Protein 19g
Rating 5.0 (1 Reviews)
Egg Tomato Leftover Rice 21

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Egg Tomato Leftover Rice

  • 1 tablespoon sesame oil
  • 2 large eggs
  • 1 cup chopped tomatoes
  • 1 tablespoon soy sauce (or to taste)
  • Cooked Rice
  • Salt to taste
  • Pepper to taste
  • 1/2 - 1 teaspoon chili garlic sauce (or to taste)

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How to Make Egg Tomato Leftover Rice

  1. Heat 1 tablespoon sesame oil in a wok or large skillet over medium-high heat.
  2. Add 2 lightly beaten eggs and scramble until set, breaking them into small curds.
  3. Add 1 cup chopped tomatoes and cook for 1 minute, stirring gently to allow them to slightly soften and release their juices.
  4. Pour in 1 tablespoon soy sauce (or to taste).
  5. Cover the pan and let steam for 1 minute to allow the flavors to meld.
  6. Add 1 1/2 cups leftover cooked rice and stir to combine with the egg and tomato mixture.
  7. Season with salt, pepper, and 1/2 -1 teaspoon chili garlic sauce (or to taste). Stir-fry for another minute until heated through.
  8. Serve hot and enjoy!

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

7g

Fat

12g

Carbs

9g