EGG TOMATO LEFTOVER RICE
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.
Provided by Mrs.R
Categories Breakfast
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil, then scramble eggs until set.
- Add tomatoes and mix with eggs for 1 minute to steam.
- Add soy sauce.
- Cover and let steam for 1 minute.
- Mix in leftover rice.
- Add salt, pepper, chili sauce to taste.
Nutrition Facts : Calories 266.3, Fat 11.9, SaturatedFat 2.5, Cholesterol 186, Sodium 325.4, Carbohydrate 29.6, Fiber 1.1, Sugar 1.9, Protein 9.5
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