Some dishes are so simple yet so deeply satisfying, and Easy Tomato and Egg Rice is the perfect example.
In just 15 minutes, you can create a cozy, flavorful meal with sweet tomatoes, fluffy scrambled eggs, and tender rice—all tied together with savory seasonings.
Whether you’re looking for a quick lunch, an easy weeknight dinner, or a comforting late-night snack, this dish checks every box.
Why You’ll Love This Recipe
Only 5 basic ingredients needed
Ready in 15 minutes or less
Comforting, hearty, and packed with flavor
Kid-friendly and customizable
One-pan, minimal cleanup meal
What You’ll Need (Ingredient Highlights)
Cooked jasmine rice – preferably day-old for the best texture.
Eggs – soft, fluffy, and rich.
Tomatoes – ripe, juicy, and naturally sweet.
Salt – brings out all the natural flavors.
Sugar – balances the acidity of the tomatoes.
Green onions – optional, for a fresh pop of flavor.
Oil – for frying the eggs and tomatoes.
Pro Tips Before You Start
Use cold, leftover rice to prevent mushiness.
Whisk eggs well for soft, fluffy curds.
Choose ripe, sweet tomatoes for the best flavor.
Cook the eggs separately first to keep them tender.
Stir gently at the end to maintain soft egg pieces.
How to Make Easy Tomato and Egg Rice
Step 1: Prep Ingredients
Dice the tomatoes into bite-sized pieces.
If using green onions, slice them finely.
Crack the eggs into a bowl and whisk until smooth.
Step 2: Scramble the Eggs
Heat a tablespoon of oil in a large pan over medium heat.
Pour in the whisked eggs.
Gently scramble until just set but still slightly soft.
Remove eggs from the pan and set aside.
Step 3: Cook the Tomatoes
Add a little more oil if needed.
Toss in the diced tomatoes and sprinkle with a pinch of salt and a small amount of sugar.
Cook until tomatoes soften and release their juices, about 2–3 minutes.
Step 4: Add the Rice
Add the cooked rice to the pan with the tomatoes.
Stir-fry everything together, breaking up clumps of rice.
Step 5: Combine Eggs and Rice
Return the scrambled eggs to the pan.
Gently fold them into the tomato and rice mixture.
Adjust seasoning with more salt if needed.
Step 6: Garnish and Serve
Sprinkle sliced green onions on top (if using) and serve hot.
What to Serve It With
A bowl of miso soup
Stir-fried greens like bok choy or spinach
Pickled cucumbers or radish
Grilled chicken skewers for extra protein
Hot tea or a light soup on the side
Variations / Substitutions
Add soy sauce or oyster sauce for more umami.
Stir in chopped spinach or baby kale for extra veggies.
Top with sesame seeds or a drizzle of sesame oil.
Make it spicy with a sprinkle of chili flakes or sriracha.
Swap jasmine rice for brown rice or quinoa.
Storage & Leftovers
Store in an airtight container in the fridge for up to 3 days.
Reheat gently in a microwave or on the stovetop with a splash of water.
Not ideal for freezing—the eggs and tomatoes may lose their texture.
Great for lunchboxes or quick reheating meals.
FAQs
Can I use fresh cooked rice instead of day-old rice?
Yes, but spread it out to cool slightly before stir-frying to avoid clumping.
Can I add meat to this dish?
Absolutely! Stir in cooked shredded chicken, diced ham, or crumbled sausage.
What type of tomatoes work best?
Ripe, juicy tomatoes like vine-ripened or Roma tomatoes are ideal.
Avoid underripe or very watery varieties.
How do I keep the eggs soft and fluffy?
Cook them separately and fold them back in gently at the end.
Can I make this dish vegan?
Yes! Skip the eggs and replace with sautéed tofu cubes for a plant-based version.
Can I double the recipe?
Definitely—just use a larger pan to avoid overcrowding.
Final Thoughts
Easy Tomato and Egg Rice is the kind of dish you turn to when you need something warm, simple, and nourishing fast.
It’s no-fuss, highly customizable, and delivers big comfort with minimal effort.
Whether you’re a college student, a busy parent, or just craving something homemade without the hassle, this 15-minute rice dish is a keeper.
Try it once, and it’ll quickly find a permanent spot in your meal rotation.
Full Recipe Card (Ingredients + Instructions)
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
Instructions
Dice tomatoes and slice green onions (if using).
Whisk eggs in a bowl.
Heat 1 tbsp oil in a pan over medium heat.
Scramble eggs until just set. Remove and set aside.
Add a little more oil.
Cook tomatoes with a pinch of salt and sugar for 2–3 minutes until softened.
Add cooked rice.
Stir-fry to combine with tomatoes.
Return eggs to the pan.
Gently fold everything together.
Adjust seasoning with more salt if needed.
Garnish with green onions. Serve hot.
