Complete recipe
Tomato & egg rice bowls
Soft scrambled eggs and juicy tomatoes over warm rice. A quick dinner using rice you have already cooked.
20 minutes2 servingseasylow budget
Ingredients
- Eggs4 · large
- Rice2 cups cooked · refrigerated leftovers
- Tomatoes3 medium · chopped
- Garlic1 clove · minced
You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.
Method
- Break up the cooked rice with a fork. Starting from dry rice requires additional cooking time.
- Wash and chop tomatoes; mince garlic.
- Beat the eggs with a pinch of salt.
- Warm cooked rice in a saucepan with a splash of water, covered over low heat, stirring until piping hot throughout.
- Heat a little oil in a skillet over medium heat. Add eggs, gently scramble until set, then transfer to a bowl.
- Cook tomatoes in the same skillet for 5–7 minutes until juicy and softened. Add garlic for the final 30 seconds.
- Fold eggs into the tomatoes and heat through for a minute. Season and spoon over hot rice.
Cooking and storage notes
- Wash produce and keep raw meat or fish, utensils and boards separate from ready-to-eat ingredients.
- Refrigerate leftovers in shallow containers within two hours. Reheat cooked leftovers to 165°F / 74°C.