Potato Tomato and Egg Fried Rice
Transform your leftover rice into a mouthwatering delight with this savory Tomato, Potato, and Egg Fried Rice! This easy yet flavorful dish combines fluffy rice with tender potatoes, juicy tomatoes, and rich scrambled eggs for a satisfying meal. Key ingredients like fresh scallions add a fragrant kick, while a drizzle of soy sauce enhances the umami depth. The secret? Stir-frying the eggs halfway for a luscious, velvety texture that coats every grain of rice. Perfect for a quick lunch or dinner, this recipe turns simple ingredients into a comforting, restaurant-worthy dish. Try it today and enjoy a burst of homestyle flavors in every bite!
10 Minutes
Medium
4 servings
Ingredients
Metric
US
4 serving
Main Ingredients
🥩
leftover rice🥩
eggsThe aromatics
🧅
potato🧅
tomato🧅
scallionsThe sauce & seasonings
🧂
oil🧂
salt🧂
soy sauceInstructions
1. Step 1
Prepare a bowl of leftover rice, one medium-sized potato, one tomato, two eggs, and 2 stalks of scallions.
2. Step 2
Wash and cut the potato and tomato into small pieces, beat the eggs in a bowl, and chop the scallions into flower shapes.
3. Step 3
Heat a wok with a small amount of oil, add half of the chopped scallions to stir-fry until fragrant, then add the tomato and stir-fry until the juice comes out, and add the potato pieces to continue stir-frying.
4. Step 4
Add a small amount of water and salt, and simmer over low heat until the potatoes are cooked through, then set aside.
5. Step 5
Heat another wok with a small amount of oil, add the leftover rice and stir-fry.
6. Step 6
Stir-fry the rice until the grains are separate, then add a small amount of oil and pour in the eggs, and cook the eggs until they are half-cooked.
7. Step 7
When the eggs are half-cooked and not fully set, stir-fry the rice and mix well.
8. Step 8
Add the stir-fried tomato and potato, stir-fry until everything is well combined and dry, then drizzle with a small amount of soy sauce and sprinkle with chopped scallions, and stir-fry well before serving.
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