Tomato Egg Rice
Directions
- 1Make a cornstarch slurry by whisking together water and cornstarch. Set aside.
- 2Whisk eggs with white pepper and garlic powder.
- 3Lightly scramble eggs in a pan with cooking oil.
- 4Remove eggs from the pan and set aside.
- 5Add minced garlic and sliced scallion whites to the pan and cook until fragrant.
- 6Add diced tomatoes and cook until they break apart.
- 7Stir in ketchup, soy sauce, and chicken bouillon until soft.
- 8Add the scrambled eggs and cornstarch slurry to the tomato mixture and simmer for 3 minutes, stirring to incorporate.
- 9Serve with rice, a pat of butter, and sliced green scallions.
Ingredients
- 2.5 tablespoons water
- 1 tablespoon cornstarch
- 3 large eggs
- 0.25 teaspoon white pepper
- 0.25 teaspoon garlic powder
- 0.75 teaspoon neutral cooking oil
- 4 garlic cloves
- 2 scallions
- 4 tomatoes
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 1 teaspoon chicken bouillon
- 1 to taste kosher salt
- 1 serving cooked rice
- 1 tablespoon unsalted butter
Equipment
panbowlwhiskspatulatorch
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