Onion Tomato Egg Fried Rice

Steps

How to make it

Prep 7 min · Cook 9 min

1. Fluff 1 bowl of cooked rice with chopsticks to break up clumps. Thinly slice ½ onion. Rinse 1 tomato and dice into small cubes. Beat 1 egg with a pinch of salt until combined.
2. Heat a skillet over medium-high heat with 1 tbsp cooking oil. When hot, pour in the eggs and scramble into soft curds for about 30 seconds. Transfer to a plate.
3. Add 1 tbsp cooking oil to the same pan. Stir-fry the onion for 1–2 minutes until translucent and fragrant.
4. Add the tomato dice and cook over medium heat for 2–3 minutes until soft and juicy.
5. Add the rice and stir-fry over high heat for 2–3 minutes until grains are separate and have absorbed the tomato juices.
6. Return the eggs, add 1 tsp soy sauce, and toss over high heat for 1 minute until everything is evenly mixed. Taste and adjust.
7. Plate and serve while hot. Optional garnish — scallions or diced ham.

Tips & storage

Make it easier

• Cool rice fries better—if hot, let it rest 5 minutes first.
• Spread chilled rice or cooked noodles before cooking so they separate instead of clumping and take on sauce evenly.

Best fresh; if storing, refrigerate and reheat within 1 day.

Substitutions

Optional add-ins