Egg Tomato Leftover Rice

Mrs.R's Note:

This is one of my favorite comfort foods. In China, I ate eggs and tomatoes several times a week. I thought this was a great way to use up leftover rice. The great thing about this recipe is you don't need 2 whole cups of rice, you can use less and it still tastes great. For the oil, I quite often use sesame oil.

• Total Time: 10 mins
• Prep Time: 5 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

• 2 tablespoons oil
• 4 eggs , beaten
• 2 tomatoes , diced
• 1 tablespoon soy sauce
• 2 cups leftover cooked rice
• salt
• pepper
• chili sauce

Directions:

1. Heat oil, then scramble eggs until set.
2. Add tomatoes and mix with eggs for 1 minute to steam.
3. Add soy sauce.
4. Cover and let steam for 1 minute.
5. Mix in leftover rice.
6. Add salt, pepper, chili sauce to taste.

Reviews

[Catherine Robson]

I loved this! It was sooo quick & very tasty. I have never had anything like this before....It sort of reminds me of fried rice. The sesame oil adds a lovely flavour & left the salt peper & chilli to be added by individuals for their own taste. This was the 1st of 3 for PAC Spring 2011