Tomato Egg Rice | Recipe

Excited to finally post this recipe and share with y’all!

This is definitely a trip down memory lane. Every single person in my family knew how to cook this dish; but we always let grandma do the honors cuz she really had that special touch. Towards the end of her tenure here on Earth, her vision started to go, but she could still whip up tomato egg in her sleep!

You could always tell when this dish would be on the Sunday night menu. The savory smell of the eggs and oil mixed with the sweet citrusy aroma from the tomato would fill every inch of the crib.

This simple dish made from common ingredients — “peasant food” as AB would call it — is a common sight in most Chinese households. We’re sure that a lot of people can relate to the nostalgic feeling you get when chowing down on this shit right hurrr. Here’s how you can do it at home. The best part is, you can make a whole batch of it for under $10.

What’s In It:

• 12 eggs

• 2 large tomatoes (I think the type is called “Better Boy” Tomatoes? Why?)

• 3 cloves garlic

• 1/3 cup vegetable oil

• 1 stalk scallion

• Rice (to serve over)

• Soy sauce (optional - for topping)

• Chili oil (optional - for topping)

How to do it:

1. Put the rice in the cooker so that it’s fresh n ready when you’re done cooking.

2. Dice up the garlic and scallions, then put it to the side.

3. Cut each tomato down the middle (sideways), then cut each of those halves into quarters.

4. Crack 12 eggs into a big bowl and whisk the shit out of it. The egg mixture should be totally mixed up (no yolk remnants).

5. Heat up 1/3rd cup of oil in a large wok or pan (medium high heat). Once the oil is slightly steaming, gently pour the egg mix in.

6. Once the egg starts to cook around the edges, gently fold it over every so often. Don’t break the egg up too much, the idea is to have large fluffy pieces. When the egg is cooked through (but before it’s brown), dump it into a clean bowl for later.

7. Put the wok/pan back on the medium high heat and put the garlic in. Let it cook for about 30 seconds.

8. Put your tomato quarters in and lightly smoosh them with the bottom of a cup. You want to release the juice, but still retain the tomato chunks.

9. When the tomato juice starts bubbling (word to Anderson .Paak), add the egg back in. Mix it up then remove from the heat.

10. Serve hot over rice with chopped scallions, soy sauce and chili oil (optional).

Boom, peasant food at its finest!