I am crazy about this dish. Great tasting and easy, a real surprise. Chinese comfort food. My brother Brian found out about this when he was searching for ways to use his tomato harvest. (Updated 7/21)
One cup of rice, two cups of water, pinch of salt. Make like this.
5 eggs, mush cooked, like this.
One pound ripe tomatoes, quartered. Compari brand is dependable if you don't have a garden. Cherry tomatoes work too.
One small bunch of scallions, white parts chopped, green parts sliced 1/2" long
One tablespoon sugar
One teaspoon salt
Some pepper flakes if you feel like it
Put the quartered tomatoes, the scallions, the hot pepper flakes and the sugar and salt in a bowl, mix and let marinate a little.
Cook the rice first, so it will be ready.
Cook the eggs as above, slide into a bowl, rough chop them into largish pieces.
When you are ready, slide the tomato mixture into your hot pan, cook over high heat for a few minutes until the tomatoes start to loose liquid, turn the heat down a little, cover and cook a few minutes more.
You are trying for a lot of tomato liquid plus barely identifiable tomatoes.
Add the eggs to the tomatoes, combine well, and serve over rice.
This dish tastes great with brown rice made with vegetable stock. (Make like white rice but cook 40 minutes)
(If your baby leaves you lone and lorn, make this a great, fast meal for one. Use 1/2 lb. tomatoes, three eggs, 2 teaspoons sugar, 3/4 teaspoon salt, pepper flakes, and put the tomatoes, sugar, salt, scallions and pepper flakes together in a bowl while you cook the rice. When the rice is done, cook the eggs, set aside, then the tomato mixture as above. Combine the eggs and tomato mixture and serve on rice. Brown rice also works well in this.)
Tom David Recipe Blog: Great stovetop vegetarian meals for two.
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(3) Beans with Pasta and Cherry Tomato
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(45) Lemony Red Lentil Soup
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