A MEAL YOU CAN MAKE

Tomato and egg rice bowls

Soft egg curds and juicy tomatoes over steaming rice.

About 28 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

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Ingredients · 2 servings

Allergens: Egg. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~497 kcal · 20g protein · 60g carbohydrate · 21g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Cut tomatoes and spring onion. Beat eggs with salt in a bowl. Check the sealed rice pack can be heated in a pan; follow its instructions if longer.

  2. Heat the rice

    Put 300g ready-cooked rice (sealed shelf-stable pack) in the pan with half the 40ml water. Break up clumps, cover briefly and stir until steaming hot throughout. Transfer to a covered serving bowl.

  3. Softly scramble the eggs

    Warm half the 20ml rapeseed oil over medium heat. Pour in the eggs and fold gently until just set. Transfer to a clean bowl.

  4. Make the tomato sauce

    Add the remaining oil and tomatoes. Stir over medium heat until the tomatoes release juice and soften. Add sugar and the remaining water if dry.

  5. Bring together

    Return eggs and spring onion. Fold gently until the eggs are fully set and hot, keeping some soft curds.

  6. Check and serve

    Spoon the tomato and eggs over the hot rice. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  7. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Serve rice straight away. Cool any leftovers within one hour, refrigerate and use within 24 hours. Reheat only once until steaming hot throughout. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Serve rice straight away. Divide leftovers into small portions, cool within one hour and refrigerate at 0–5°C. Use within 24 hours. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 7 min · Cooking: about 16 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

Chinese home-style · ready-cooked rice adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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