Chinese · Lunch · Dinner
Tomato and Egg Stir-Fry over Rice
番茄炒蛋盖饭 (fānqié chǎo dàn gài fàn)
Soft, fluffy scrambled egg folded into a glossy, sweet-and-tangy tomato sauce, spooned over nutty brown rice. A comforting Chinese home-style classic made with just a little oil.
- Prep
- 10 min
- Cook
- 45 min
- Total
- 55 min
- Serves
- 2
Calories come from: Carbs 54% · Fat 30% · Protein 16%
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Ingredients
For 2 servings- 3/4 cup140 glong-grain brown rice
- 1 1/2 cups355 gwater (for rice)
- 4 large200 geggs
- 1/2 tspsalt
- 2 tsp9 gcanola oil
- 3 medium370 gripe tomatoes
- 1 clovegarlic
- 2 stalks30 gscallions
- 1 tspsugar
- 1 tspcornstarch
- 3 tbsp45 gwater (for slurry)
- 1 pinchground white pepper (optional)
- 1/2 tsptoasted sesame oil (optional)
Steps
- 1
Rinse the brown rice in a sieve until the water runs clear.
- 2
Put the rice and 1 1/2 cups water in a saucepan and bring to a boil.
- 3
Cover, turn the heat to low and simmer for 40 minutes, then rest off the heat, covered, for 5 minutes.
- 4
While the rice cooks, cut the tomatoes into wedges, mince the garlic, and slice the scallions, keeping the white and green parts separate.
- 5
Beat the eggs with a pinch of the salt and the white pepper, if using, until no streaks remain.
- 6
Stir the cornstarch into 3 tbsp water to make a slurry.
- 7
Heat 1 tsp oil in a non-stick wok or skillet over medium-high heat.
- 8
Pour in the eggs and gently push them around until just set but still soft, about 1 minute, then tip onto a plate.
- 9
Add the remaining 1 tsp oil to the pan and fry the garlic and scallion whites for 30 seconds until fragrant.
- 10
Add the tomatoes and stir-fry for 3-4 minutes until they soften and release their juices, pressing a few to make a sauce.
- 11
Stir in the sugar and the rest of the salt.
- 12
Stir the slurry again, pour it in and simmer for 30 seconds until glossy.
- 13
Return the eggs to the pan and fold gently until heated through and fully cooked with no runny egg left.
- 14
Drizzle with sesame oil, if using, and sprinkle with the scallion greens.
- 15
Fluff the rice, divide between two bowls and spoon the tomato and egg over the top.
Swaps, storage and make-ahead
Swaps
- Use white long-grain or jasmine rice instead of brown rice and simmer it for about 15 to 18 minutes for a softer, quicker base.
- Replace two of the whole eggs with 1/2 cup liquid egg whites for a lighter scramble that still sets softly.
- Use a 14-ounce can of diced tomatoes in place of fresh tomatoes when good ripe ones are out of season.
- For a vegan version, swap the eggs for crumbled firm tofu seasoned with a pinch of turmeric and salt, keeping everything else the same.
Storage
Refrigerate leftovers in an airtight container within 2 hours and eat within 3 to 4 days, reheating until steaming hot; the egg turns firmer and the dish is best fresh, so don't freeze it.
Make ahead
Cook the rice up to 3 days ahead, cool it quickly and refrigerate, then reheat until steaming hot. You can also cut the tomatoes and slice the scallions a day ahead and keep them covered in the fridge.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: EggsSesame
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (581 g) | Per 100 g | |
|---|---|---|
| Calories | 493 kcal | 85 kcal |
| Protein | 19.9 g | 3.4 g |
| Carbohydrates | 66.2 g | 11.4 g |
| of which sugars | 8.1 g | 1.4 g |
| Fiber | 5.2 g | 0.9 g |
| Fat | 16.7 g | 2.9 g |
| of which saturated | 3.9 g | 0.7 g |
| Sodium | 748 mg | 129 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
