Silky Scrambled Tomato & Egg Over Rice
Tender scrambled eggs folded with juicy tomatoes and a whisper of ginger, finished with soy and sesame oil. Served over fluffy rice for the ultimate weeknight comfort bowl.
- Total time
- 20 min
- Servings
- 2
- Calories
- 385
- Protein
- 14g
Ingredients
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Open the appInstructions
Step 1
Beat eggs with a pinch of salt until pale and foamy, about 1 minute.
Step 2
Chop tomatoes into roughly 1-inch chunks, discarding excess juice if watery.
Step 3
Heat 2 tbsp neutral oil in a large skillet over medium-high until shimmering.
Step 4
Pour in eggs, then stir gently with a spatula every 10 seconds until just set but still creamy, ~2 minutes total. Remove and set aside.
Step 5
Add ginger to the same skillet, stir for 20 seconds until fragrant, then add tomatoes.
Step 6
Cook tomatoes over medium heat, stirring occasionally, until soft and juicy, ~3 minutes, then return eggs to the pan with soy sauce and sesame oil.
Step 7
Fold gently until eggs and tomatoes are just combined, about 30 seconds, then serve over rice.
Tools you’ll need
- large skillet (12-inch)
- spatula
- knife
- bowl for beating eggs
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