Egg Tomato Leftover Rice

Transform your leftovers into a mouthwatering dish with this Egg Tomato Leftover Rice recipe—a quick, budget-friendly way to elevate day-old rice. This 15-minute stir-fry features fluffy scrambled eggs, juicy tomatoes, fragrant garlic, and a savory punch of soy sauce, all brought together in a skillet for an irresistible one-pan meal. The sweetness of the tomatoes balances perfectly with a touch of sugar, while green onions add a subtle freshness and crunch. It's the ultimate comfort food that’s perfect as a main course or a satisfying side. Whether you're whipping up a quick lunch or a speedy dinner, this recipe delivers rich flavor and zero food waste.

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 2

Ingredients

• 2 cups Cooked leftover rice
• 2 large Eggs
• 2 medium Tomatoes
• 2 cloves Garlic
• 2 stalks Green onions
• 1 tablespoon Soy sauce
• 2 tablespoons Vegetable oil
• 0.5 teaspoons Salt
• 0.25 teaspoons Black pepper
• 0.25 teaspoons Sugar

Directions

Step 1

Dice the tomatoes into small pieces and mince the garlic. Chop the green onions, separating the white and green parts.

Step 2

In a small bowl, beat the eggs with a pinch of salt and set aside.

Step 3

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Once hot, pour in the beaten eggs and scramble them until just set. Remove the scrambled eggs and set aside for later.

Step 4

Add the remaining 1 tablespoon of vegetable oil to the skillet. Stir in the minced garlic and the white parts of the green onions. Sauté for 30 seconds until fragrant.

Step 5

Add the diced tomatoes, salt, sugar, and black pepper. Cook for 3-4 minutes, stirring occasionally, until the tomatoes break down and form a slightly thick sauce.

Step 6

Stir in the leftover rice, breaking apart any clumps. Mix well to coat the rice evenly with the tomato mixture. Cook for 2-3 minutes to heat the rice through.

Step 7

Drizzle soy sauce over the rice and mix well. Adjust seasoning to taste if needed.

Step 8

Add the cooked scrambled eggs back to the skillet and gently fold them into the rice.

Step 9

Finally, garnish with the green parts of the chopped green onions. Serve hot and enjoy!

Nutrition Facts

Serving size	910.6 grams (910.6g)

Amount per serving	% Daily Value*
Calories	896

Total Fat 37.60g	48%
Saturated Fat 7.30g	37%
Polyunsaturated Fat 17.00g
Cholesterol 372mg	124%
Sodium 1917mg	83%
Total Carbohydrate 112.90g	41%
Dietary Fiber 5.50g	20%
Total Sugars 9.10g
Protein 26.30g	53%

Vitamin D 82IU	410%
Calcium 155mg	12%
Iron 4mg	22%
Potassium 984mg	21%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.8%

Protein: 11.8%

Carbs: 50.4%