Tomato Fried Rice Recipe

This rich and sweet flavour of Tomato Fried Rice using fresh tomato and ketchup is popular in Japan. I used overnight leftover purple rice, scallion and tomato and it’s ready in 15 mins. 

Purple or black rice has high protein, high antioxidants properties and in ancient China, black rice was for Royalty only! 😉

The mild, nutty flavour and chewy texture can be easily accepted by everyone in my family. 

Ingredients 

4 servings 

4cups Overnight Purple rice / white rice

4 cup ripe tomatoes, deskin & chopped 

2 tbsp ketchup 

1 cup frozen mixed Vegetables 

1 cup scallion chopped 

1 tsp Garlic minced

1 tbsp oyster sauce 

1tbsp fish sauce 

2 eggs

Salt and pepper to taste 

Steps: 

1. Bring a pot of water to boil, cut X sign on the bottom of the tomato and boil it for 5 minutes 

2. Pull out the skin of tomato and cubed 

3. Heat up a wok or pan with the oil. Add the garlic and stir fry until aromatic, followed by the tomato and mixed vegetables. Then add rice and stir fry for a couple minutes. 

4. Then, add the fish sauce, soy sauce, oyster sauce, white pepper and continue to stir the fried rice for a couple of minutes.

5. Using the spatula, push the rice to the side of the wok and make a "well" in the middle of the fried rice. Pour the beaten eggs in the "well." Wait for 30 seconds and then cover the eggs with the fried rice. Leave it for 30 seconds to 1 minute and continue to stir-fry so the eggs form into small pieces and mix well with the fried rice. Add salt to taste and do some quick stirs, dish out and serve hot.

Tomato Fried Purple Rice Recipe