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Egg Tomato Leftover Rice

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“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.”
READY IN:
10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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