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Chinese Tomato Egg Drop Rice

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Fried rice mixed with boiled eggs and served with tomato egg drop sauce.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Preparation Time : 11-15 minutes

Cooking time : 21-25 minutes

Servings : 4

Chinese Tomato Egg Drop Rice

Main Ingredients

Tomatoes, Tomato ketchup

Cuisine

Chinese

Course

Rice

Level Of Cooking

Medium

Calories

3135

Carbohydrates

501.7

Protein

84.8

Fat

88.3

Fibers

5

Ingredients

  • Tomatoes chopped
    2 medium
  • Tomato ketchup
    4 tablespoons
  • Eggs boiled and peeled
    4
  • Cooked basmati rice
    3 cups
  • Oil
    3 tablespoons
  • Garlic,chopped
    2 tablespoons
  • Spring onion bulbs chopped
    4
  • Salt
    to taste
  • White pepper powder
    to taste
  • Spring onion greens chopped
    5 stalks
  • Soy sauce
    2 tablespoons
  • Cornflour/ corn starch
    2 tablespoons
  • Vinegar
    4 tablespoons
  • Eggs
    2
  • Fresh coriander
    a few

Method

Step 1


Heat oil in one non stick wok.Heat 2 cups water in another non stick wok. Add tomato ketchup and tomatoes and bring it to a boil.Add garlic to the first wok and sauté till burnt. Halve boiled eggs and discard yolks.

Step 2


Add spring onion bulbs to the first wok and toss. Add rice, salt and a little pepper powder, toss again and cook for 1 minute.Roughly chop egg whites and add to rice along with spring onion greens and mix well.

Step 3


Add little more water to the second wok 2, adjust salt and add soy sauce and ½ tsp pepper powder. Mix well.Mix cornstarch with little water and add to second wok along with 1 tsp vinegar. Mix well and bring to boil.

Step 4


Add remaining vinegar to the first wok. Mix well and switch off heat.Break eggs into a bowl and discard yolks. Beat well.Add beaten egg whites to the second wok and mix well. Switch off heat.Place rice on serving dish and pour tomato egg drop sauce on top. Garnish with coriander sprig and serve hot.

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