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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (215g) Recipe makes 4 servings |
||
| Calories 268 | ||
| Calories from Fat 108 | (40%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.1g | 18% | |
| Saturated Fat 2.5g | 12% | |
| Monounsaturated Fat 3.9g | ||
| Polyunsaturated Fat 4.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 211mg | 70% | |
| Sodium 324mg | 13% | |
| Potassium 249mg | 7% | |
| Total Carbohydrate 29.6g | 9% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 2.1g | ||
| Protein 9.5g | 19% | |
Egg Tomato Leftover Rice
By: Mrs.R
Feb 1, 2008
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.
SERVES 4
Ingredients
- 2 tablespoons oil
- 4 eggs, beaten
- 2 tomatoes, diced
- 1 tablespoon soy sauce
- 2 cups leftover cooked rice
- salt
- pepper
- chili sauce
Directions
1
Heat oil, then scramble eggs until set.2
Add tomatoes and mix with eggs for 1 minute to steam.3
Add soy sauce.4
Cover and let steam for 1 minute.5
Mix in leftover rice.6
Add salt, pepper, chili sauce to taste.
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Hearty Tomato Soup with Lemon and Rosemary
Browse similar recipes by category
- Course > Breakfast
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Pasta, Rice & Grains > Rice
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > Asian > Eastern > Chinese
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Occasion > Taste/Mood > Comfort Food
- Dietary > Vegetarian
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