Tomato And Egg With Rice Recipes

EGG TOMATO LEFTOVER RICE

Egg Tomato Leftover Rice image

This is one of my favorite comfort foods. In China, I ate eggs and tomatoes several times a week. I thought this was a great way to use up leftover rice. The great thing about this recipe is you don't need 2 whole cups of rice, you can use less and it still tastes great. For the oil, I quite often use sesame oil.

Provided by Mrs.R

Categories Breakfast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons oil
4 eggs, beaten
2 tomatoes, diced
1 tablespoon soy sauce
2 cups leftover cooked rice
salt
pepper
chili sauce

Steps:

Heat oil, then scramble eggs until set.
Add tomatoes and mix with eggs for 1 minute to steam.
Add soy sauce.
Cover and let steam for 1 minute.
Mix in leftover rice.
Add salt, pepper, chili sauce to taste.

Nutrition Facts : Calories 266.3, Fat 11.9, SaturatedFat 2.5, Cholesterol 186, Sodium 325.4, Carbohydrate 29.6, Fiber 1.1, Sugar 1.9, Protein 9.5

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