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The Boat Shed Kitchen

Easy Tomato and Egg Rice

This tomato and egg rice is a quick stir-fry made with day-old rice, scrambled eggs, and sautéed tomatoes. Lightly seasoned with salt and sugar, it’s a cozy, nourishing dish you can enjoy any time of day—breakfast, lunch, or dinner.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked jasmine rice preferably day-old
  • 2 large eggs
  • 2 medium tomatoes diced
  • ½ tsp salt plus more to taste
  • ½ tsp sugar
  • 2 –3 green onions sliced (optional)
  • 2 tbsp oil for cooking

Method
 

  1. Dice tomatoes and slice green onions (if using). Whisk eggs in a bowl.
  2. Heat 1 tbsp oil in a pan over medium heat.
  3. Scramble eggs until just set. Remove and set aside.
  4. Add a little more oil.
  5. Cook tomatoes with a pinch of salt and sugar for 2–3 minutes until softened.
  6. Add cooked rice. Stir-fry to combine with tomatoes.
  7. Return eggs to the pan. Gently fold everything together.
  8. See full steps with tips & photos → https://theboatshedcafe.com/easy-tomato-and-egg-rice/

Notes

  • Day-old rice works best—it's firmer and fries better.
  • Use ripe, juicy tomatoes for a saucier stir-fry.
  • You can add soy sauce or white pepper for extra flavor, though the classic version is simple and clean.