By Leilani R. Tyler
Rinse the rice under cold water until the water runs clear. Cook the rice according to the package instructions, then let it cool slightly.
Dice the tomatoes into small pieces. Set aside.
Peel the potatoes and slice them thinly into rounds. Pat dry with a paper towel to remove excess moisture.
Heat 2 tablespoons of olive oil in a large pan over medium heat. Add potato slices in a single layer and fry until golden and crispy on both sides, about 3-4 minutes per side. Remove from the pan and drain on paper towels. Season with a pinch of salt.
In the same pan, add another tablespoon of olive oil if needed. Add the diced tomatoes and cook until softened, about 5 minutes.
Beat the eggs in a bowl and season with a pinch of salt and black pepper. Push the tomatoes to the side of the pan and pour in the eggs. Stir gently to scramble, mixing with the tomatoes.
Add the cooked rice to the pan, along with 2 tablespoons of soy sauce. Stir well to combine and heat through.
Chop the green onion and sprinkle over the rice. Stir again to incorporate.
Serve the tomato egg fried rice on plates with a side of potato crisps. Enjoy hot.
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This Main Course Vegetarian Asian recipe is ready in 40 minutes and features rice, tomato, eggs and other delicious ingredients. Contains 450 calories total.
Rinse the rice under cold water until the water runs clear. Cook the rice according to the package instructions, then let it cool slightly.
Dice the tomatoes into small pieces. Set aside.
Peel the potatoes and slice them thinly into rounds. Pat dry with a paper towel to remove excess moisture.
Heat 2 tablespoons of olive oil in a large pan over medium heat. Add potato slices in a single layer and fry until golden and crispy on both sides, about 3-4 minutes per side. Remove from the pan and drain on paper towels. Season with a pinch of salt.
In the same pan, add another tablespoon of olive oil if needed. Add the diced tomatoes and cook until softened, about 5 minutes.
Beat the eggs in a bowl and season with a pinch of salt and black pepper. Push the tomatoes to the side of the pan and pour in the eggs. Stir gently to scramble, mixing with the tomatoes.
Add the cooked rice to the pan, along with 2 tablespoons of soy sauce. Stir well to combine and heat through.
Chop the green onion and sprinkle over the rice. Stir again to incorporate.
Serve the tomato egg fried rice on plates with a side of potato crisps. Enjoy hot.
Calories per Serving: 450
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