Great recipe @cookingbomb
Great recipe @cookingbomb 😋 is a easy Chinese recipe that serves 2. 460 calories per serving. Recipe by The Plant Slant on YouTube.
Prep: 5 min | Cook: 14 min | Total: 24 min
Cost: $2.97 total, $1.49 per serving
Ingredients
- 2 cups Cooked Rice (preferably day‑old rice, loosened with fork)
- 2 large Eggs (beaten lightly with chopsticks or fork)
- 2 pieces Beef Hot Dog (sliced diagonally; can use plant‑based sausage)
- 1 medium Tomato (cut into bite‑size pieces or preferred shape)
- 2 tablespoons Garlic (minced)
- 2 tablespoons Cooking Oil (vegetable or canola oil)
- 2 tablespoons Soy Sauce (light soy sauce preferred)
- 1 tablespoon Oyster Sauce (adds umami depth)
- 1 tablespoon Ketchup (Chinese‑style tomato sauce flavor)
- 1 teaspoon Cornstarch (mixed with 2 teaspoons water to form slurry)
- 2 stalks Green Onions (thinly sliced, for garnish)
Instructions
Prepare Ingredients
Slice the tomato into bite‑size pieces, mince the garlic, slice the hot dogs diagonally, and whisk the eggs in a mixing bowl using chopsticks or a fork.
Time: PT3M
Scramble Eggs
Heat 1 tablespoon of oil in the wok over medium‑high heat. Pour in the beaten eggs and gently scramble until just set but still tender. Transfer to a plate.
Time: PT2M
Temperature: Medium-High
Sauté Garlic
Add the remaining 1 tablespoon oil to the wok, then add the minced garlic. Stir‑fry for about 30 seconds until fragrant.
Time: PT0.5M
Temperature: Medium
Cook Tomatoes
Add the tomato pieces and a splash of water (about 2 Tbsp). Cook on medium heat, stirring, until the tomatoes soften and most of the liquid evaporates, about 3 minutes.
Time: PT3M
Temperature: Medium
Add Sauces
Stir in soy sauce, oyster sauce, and ketchup. Mix well to coat the tomatoes.
Time: PT1M
Cook Hot Dogs
Add the sliced hot dogs to the wok and sear for 2 minutes until lightly browned.
Time: PT2M
Temperature: Medium-High
Thicken Sauce
Mix the cornstarch with water to create a slurry. Pour the slurry into the wok, stirring quickly until the sauce thickens, about 30 seconds.
Time: PT0.5M
Combine Rice and Eggs
Add the cooked rice to the center of the wok, then return the scrambled eggs on top. Gently fold everything together, allowing the rice to absorb the sauce for 2 minutes.
Time: PT2M
Temperature: Medium
Finish and Garnish
Stir in the sliced green onions, give a final toss, and remove from heat.
Time: PT1M
Nutrition Facts
- Calories
- 460
- Protein
- 12 g
- Carbohydrates
- 55 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Contains meat, Contains soy, Dairy‑free, Nut‑free
Allergens: Eggs, Soy (soy sauce, oyster sauce), Gluten (soy sauce may contain wheat)
Ingredient Substitutions
- Instead of Cooked Rice: cauliflower rice
- Instead of Eggs: silken tofu (for vegans)
- Instead of Beef Hot Dog: Beyond Sausage, spam
- Instead of Tomato: canned diced tomatoes
- Instead of Garlic: garlic powder (1 tsp)
- Instead of Cooking Oil: peanut oil, sesame oil (for flavor)
- Instead of Soy Sauce: tamari
- Instead of Oyster Sauce: vegetarian mushroom sauce
- Instead of Ketchup: tomato paste diluted with water
- Instead of Cornstarch: arrowroot powder
- Instead of Green Onions: chives
Equipment Needed
- Wok or Large Skillet
- Spatula or Wooden Spoon
- Chopping Board
- Chef's Knife
- Mixing Bowl
- Measuring Spoons
- Small Bowl for Slurry
Critical Steps — Do Not Skip
- Do not over‑cook the eggs; keep them tender.
- Add the rice at the very end to avoid sogginess.
- Use a cornstarch slurry to achieve the right sauce thickness.
Chef Tips from the Video
- A splash of Shaoxing wine adds depth, but optional.
- For extra aroma, finish with a drizzle of sesame oil.
- Use a high‑walled wok to prevent splatter.
Troubleshooting
Rice becomes soggy.
Use day‑old, well‑drained rice and add it at the very end. Keep the heat high to evaporate excess moisture quickly.
Eggs turn rubbery.
Scramble the eggs just until barely set and remove them from the pan before adding other ingredients.
Sauce is too thin.
Add a little more cornstarch slurry (1 tsp cornstarch + 2 tsp water) and stir until thickened.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture of rice degrades.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Cook and chill rice a day ahead; cold rice fries better.
- Pre‑slice tomato and hot dogs and store in the fridge.
- Prepare the cornstarch slurry just before cooking.
Frequently Asked Questions
What is the cultural significance and history of tomato egg fried rice in Chinese cuisine?
Tomato egg fried rice is a modern home‑cooking adaptation of classic Chinese fried rice, incorporating the sweet‑sour flavor of tomatoes that became popular in mainland China during the 20th century. It reflects the Chinese tradition of using leftover rice and adding readily available vegetables for a quick, balanced meal.
What are the traditional regional variations of fried rice with tomato and egg in China?
In southern China, especially Guangdong, cooks often add a touch of Shaoxing wine and use a lighter soy sauce. In northern households, the dish may include diced ham or Chinese sausage instead of hot dogs, and sometimes a splash of vinegar for extra tang.
How is tomato egg fried rice traditionally served in Chinese family meals?
It is typically served as a main dish alongside simple sides like stir‑fried greens or a clear soup. The dish is eaten hot directly from the wok, often with a garnish of sliced green onions for freshness.
What occasions or celebrations is tomato egg fried rice associated with in Chinese culture?
While not a festive dish, it is a staple for everyday family lunches and school‑box meals. Its quick preparation makes it popular during busy weekdays and school holidays.
What makes tomato egg fried rice special or unique in Chinese home cooking?
The combination of sweet tomato juices, savory soy‑oyster sauce, and the richness of scrambled eggs creates a bright, comforting flavor profile that differs from the more traditional soy‑only fried rice. Adding hot dogs adds a Western twist that many Chinese families enjoy for variety.
What are the authentic traditional ingredients for Chinese fried rice versus acceptable substitutes?
Traditional ingredients include day‑old white rice, eggs, scallions, soy sauce, and sometimes diced ham or Chinese sausage. Acceptable substitutes are hot dogs or plant‑based sausages, ketchup for a mild tomato flavor, and garlic for extra aroma.
What other Chinese dishes pair well with tomato egg fried rice?
It pairs nicely with simple stir‑fried bok choy, a light cucumber salad with garlic‑vinegar dressing, or a miso‑style soup. The bright acidity of the rice complements richer dishes like mapo tofu or sweet‑and‑sour pork.
What are the most common mistakes to avoid when making tomato egg fried rice at home?
Common errors include over‑cooking the eggs, adding the rice too early which makes it soggy, and using fresh rice that sticks together. Also, adding too much water when cooking tomatoes can dilute the sauce.
Why does this recipe use a cornstarch slurry instead of simply reducing the sauce?
The slurry quickly thickens the sauce without over‑cooking the vegetables, preserving the bright tomato flavor and keeping the dish light. Reducing alone could make the sauce too salty or overly concentrated.
Can I make this tomato egg fried rice ahead of time and how should I store it?
Yes, you can prepare the components ahead: cook the rice, slice the tomato, and pre‑scramble the eggs. Store each part separately in airtight containers in the refrigerator and combine and re‑heat in a hot wok just before serving.
What does the YouTube channel The Plant Slant specialize in?
The Plant Slant focuses on plant‑forward, budget‑friendly meals that often incorporate creative twists on classic comfort foods, providing clear step‑by‑step tutorials for home cooks.
How does the YouTube channel The Plant Slant's approach to Chinese‑inspired cooking differ from other cooking channels?
The Plant Slant emphasizes simplicity, using everyday pantry items like hot dogs and ketchup to recreate Chinese flavors, whereas many other channels stick strictly to traditional ingredients. This makes the recipes more accessible for Western home cooks.
Last updated: September 5, 2026
