Tomato and Egg with Rice Recipe Review

As you know, I am always looking for no-fuss dinner recipes–recipes that don’t have a ton of ingredients and/or use fairly simple techniques to get a meal on the table. So when I saw this lovely vegetarian egg dish with some subtle Asian flavors I knew I had to try it. I’m so glad I did!

The components of the dish are ridiculously simple: scrambled eggs, ginger-infused chunky tomato sauce, and rice…topped with some sesame oil and scallion greens. And that’s it.

I was skeptical that this dish would end up being anything other than just OK, but it was incredible. Savory and satisfying and bursting with flavor. And if you start the rice early, this meal comes together in about 15 minutes, and that’s including the prep!

This immediately went in my recipe Rolodex and I recommend it go in yours, too.

NOTES:

• I did not have Chinese wine, so I used sherry.
• I did not have white pepper, so I used black. If either of these substitutions detracted from the dish, I surely did not detect it.
• This recipes calls for a teaspoon of grated ginger, but if you are a ginger lover, you could absolutely use a bit more.
• This recipe only calls for 1 scallion, but my scallions were tiny, so I used four. If you are a scallion lover like me, I say use as many as you like. Scallions are yummy and amazing!