Tomato and Vegetable Fried Rice: A Colorful and Healthy One-Bowl Meal
Delicious Fried Rice Packed with Fresh Tomatoes and Vibrant Vegetables!
Elevate your mealtime with this simple yet satisfying fried rice, perfect for using up leftover vegetables. The beautiful medley of colors, combined with the sweet and tangy flavor of tomatoes, makes it a hit with both kids and adults. It’s a nutritious and fulfilling dish that’s incredibly easy to prepare.
Main Ingredients- 1/6 Carrot, finely diced
- 1/3 King Oyster Mushroom, finely diced
- 1/3 Yellow Bell Pepper, seeds removed and finely diced
- 1/2 Tomato, seeds removed and finely diced
- 2 bowls Cooked Rice (preferably day-old and chilled)
- 3 Eggs
Seasoning & Others- 3 Tbsp Soy Sauce
- 1.5 Tbsp Sugar
- 1/4 tsp Salt
- 1 Tbsp Sesame Oil
- Sesame Seeds, for garnish
- 3 Tbsp Soy Sauce
- 1.5 Tbsp Sugar
- 1/4 tsp Salt
- 1 Tbsp Sesame Oil
- Sesame Seeds, for garnish
Cooking Instructions
Step 1
Begin by preparing your vegetables. Wash the carrot, king oyster mushroom, yellow bell pepper, and tomato thoroughly. Pat them dry and dice them into small, uniform pieces. This ensures even cooking and that the vegetables integrate well with the rice.
Step 2
In a wok or large skillet, combine the 2 bowls of cooked rice with 3 tablespoons of water. Heat over medium heat. If you’re using cold, leftover rice, adding a little water helps to soften it up. Gently break apart any clumps with your spatula as it heats.
Step 3
Once the rice has softened, add 2 tablespoons of soy sauce and 1/2 tablespoon of sugar. Stir well to ensure the seasoning is evenly distributed throughout the rice. Reduce the heat to low and continue to stir-fry, allowing the rice grains to be coated in the sauce. Cook until the rice is tender and fragrant.
Step 4
In a separate pan, or after clearing the fried rice pan, add a little cooking oil and heat over medium heat. Whisk the 3 eggs with 1/4 teaspoon of salt. Pour the eggs into the hot pan and stir gently as they cook to create scrambled eggs. Aim for a slightly soft scramble, as this will add a wonderful texture to the finished fried rice.
Step 5
Now, it’s time to stir-fry the vegetables. Add a little cooking oil to the pan (either the one used for the rice or a clean one) and heat over medium heat. Add the diced carrots, king oyster mushrooms, and yellow bell pepper. Sauté for a couple of minutes until they start to soften slightly. Then, add the diced tomatoes along with 1 tablespoon of soy sauce and 1 tablespoon of sugar. Stir-fry together for another 1-2 minutes until the tomatoes begin to break down slightly, releasing their sweet and tangy juices.
Step 6
Finally, combine the stir-fried vegetables and the scrambled eggs with the seasoned rice. Toss everything together gently to mix well. Just before turning off the heat, drizzle in 1 tablespoon of sesame oil for a nutty aroma and sprinkle with sesame seeds. Your delicious Tomato and Vegetable Fried Rice is ready! Enjoy the wonderfully chewy rice, crisp vegetables, and the refreshing burst of tomato in every bite.
