egg and tomato fried rice

egg and tomato fried rice by Bent Street Kitchen

Here's another easy mid-week meal you can throw together this winter.  This is a lightly flavoured fried rice with no meat. It's perfect when you want something satisfying without being too rich or heavy.  It's also a good match for rich-tasting dishes like the eggplant with garlic and vinegar sauce. I added tomatoes to give it that freshness. You can use sliced cucumbers instead but just stir them through at the end instead of cooking them.


3 c cooked jasmine rice, preferably cooked the day before as freshly cooked rice will tend to clump together

3 eggs


1 t chicken powder

1/2 t sea salt

1/2 t sugar

1-2 t Maggi seasoning

ground white pepper, to taste

2 ripe tomatoes, each cut into 8 lengthwise wedges

2 shallots, sliced finely, using only the bottom half of each stalk

4-6 T vegetable oil


Heat oil in wok over high heat. When it starts to smoke, add eggs and fry for 5 seconds. Begin to scramble eggs so that you have some pieces that are just the yolk, white or both. When eggs are cooked 2/3 of the way through, add rice and fry till heated through.

Add chicken powder, salt, sugar, Maggi seasoning and white pepper to taste.  Add shallots and tomatoes and cook until tomatoes begin to get a little soggy. Check seasoning and add more salt or Maggi, if you like. Remove from heat.

Serves 2-3 people. 

Note: Chicken powder is available from Asian food stores. You can use Vegeta stock powder as a substitute.

Click here for printer friendly recipe.

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