Steps
How to make it
Prep 5 min · Cook 10 min
- Rinse 1 tomato, score a shallow cross on the bottom, blanch in boiling water for about 30 seconds, then peel in cold water. Remove the core and dice into roughly 1.5 cm pieces (peeling keeps the juice smoother).
- Crack 2 eggs into a bowl, add a pinch of salt and 1 tsp water, and beat until lightly frothy (a little water helps fluffier scrambled eggs).
- Fluff 1 bowl of cooked rice with chopsticks or a fork; if the rice is cold and hard, sprinkle 1–2 tsp water and break up clumps. Set the rice and 1 Tbsp ketchup or tomato paste nearby.
- Heat a skillet over medium heat with 1 Tbsp cooking oil. When the oil shimmers, add the tomato dice and cook, pressing lightly with a spatula, for 2–3 minutes until fully soft and juicy.
- Lower to medium-low. Pour in the beaten eggs evenly. When the edges start to set, push from the outside in with a spatula to form soft curds mixed with the tomato (about 1 minute—do not overcook).
- Raise back to medium heat. Add the rice and gently break up any clumps with the back of the spatula—do not mash. Stir-fry for about 1 minute so the rice absorbs the tomato juices.
- Add 1 Tbsp ketchup or tomato paste and toss for 1–2 minutes until the grains are evenly colored, moist, and lightly smoky from the pan. Taste and add a pinch more salt if needed.
- Transfer to a bowl and serve hot. Optional garnish — scallions, diced ham, or shredded cheese.
