Egg Fried Rice with Tomatoes

A classic, fast Chinese vegetarian dish utilizing cold rice, scrambled eggs, broccoli, carrots, and tomatoes stir-fried in a wok.

Vegetarian Chinese Quick Stir-Fry Rice

Estimated Nutrition

Calories

296.1

kcal / serving

1184.2 kcal total

Carbs

31.4g

per serving

125.5 g total

Fat

14.6g

per serving

58.4 g total

Protein

9.8g

per serving

39.1 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Light Soy Sauce

to taste

Dairy

piece

Eggs

free-range, beaten

GrainsCereals

400

Long-Grain Rice

cooked, chilled until cold

NutsSeeds

pinch

Black Pepper

freshly ground, or white pepper

OilsFats

Groundnut Oil

divided

dash

Sesame Oil

toasted, optional

Vegetables

0.5

head

Broccoli

cut into small florets

piece

Carrot

cut into matchsticks

piece

Tomatoes

sliced

piece

Spring Onion

finely sliced

Method

Heat a wok until smoking and add 15ml of groundnut oil.

Scramble the eggs for 1-2 minutes and set aside on a warm plate.

Wipe the wok and reheat with the remaining 15ml of oil.

Stir-fry the broccoli and carrot for 3 minutes until tender but crunchy.

Add the 400g of cold rice and break up the grains.

Add the tomatoes and stir-fry for 1-2 minutes.

Return the eggs to the wok and season with soy sauce, sesame oil, and pepper.

Stir in the spring onion and serve immediately.