Tomato Egg Fried Rice (2024)

Ingredients & Substitutes

Please scroll down to below recipe card for exact measurements.

• Cooked rice: day-old cold rice is recommended so you don't have soggy fried rice. I like using jasmine rice or any white long-grain rice. You can also use short grain rice.
• Large eggs
• Protein of choice (optional): such as sliced chicken, beef, pork, shrimp, extra-firm tofu, diced spam, diced hot dogs or diced ham. This is optional if you prefer this dish meatless.
• Ripe Tomatoes: Sweet garden or roma tomatoes work well. Avoid using grape or cherry tomatoes as they release too many liquids, which can cause clumpy fried rice.
• Green onions
• Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.
• Garlic
• Oyster sauce: or substitute with vegetarian stir fry sauce if you don't like oysters. If you're gluten-free: substitute with a gluten-free version
• Ketchup: for that tangy flavor! Do not skip this.
• Dark soy sauce: this is thicker and darker than regular soy sauce. If you can't find this ingredient, substitute with regular soy sauce to taste. If you’re gluten-free, substitute with tamari sauce, coconut aminos or a gluten-free soy sauce.
• Sesame oil: for that nutty flavor or omit if you're allergic.

Note: Most Asian grocery stores will carry most of the Asian specific ingredients.

Expert Tips

• Use cold day-old rice for fluffy fried rice! The excess moisture causes for soggy fried rice that clumps together.
• Break up the leftover rice with a rice paddle or clean hands to expose the separate grains! This allows for the grains to toast in the pan and become evenly seasoned.
• If you're making fresh rice for this recipe, use a few tablespoons less water to steam the rice. Make sure to also dry it out by referring to the instructions above.
• Use medium-high heat for the best fried rice. This temperature toasts the rice and prevents moisture from building in the pan.
• Prepare the ingredients in advance as the cooking process is fast!
• Dice the tomatoes into smaller pieces so the juices evaporated more easily.
• Make sure the juices evaporate in the pan or you will end up with a very mushy fried rice.

Instructions

Below are step-by-step instructions on how to maketomato egg fried rice:

1. Break up your day old cooked rice into granules with clean hands or a rice paddle.
2. Heat 1 tablespoon vegetable oil in a large pan on medium-high heat. Add beaten eggs and scramble them until they take shape. Once they take shape and are still moist, quickly remove and set aside.
3. Into the pan, add remaining vegetable oil followed by green onions and cook for 10-15 seconds or until fragrant. (Optional: if you're adding protein, add it at this point and cook until it's 75% cooked through).
4. Then add diced tomatoes and minced garlic. Mix everything together and allow the juices to evaporate, a few minutes.
5. Once the juices have evaporated, toss in rice followed by dark soy sauce, oyster sauce, ketchup, sesame oil and cooked eggs. Toss everything together until every rice granule is colored brown. Serve immediately and enjoy!