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Creamy Scrambled Eggs And Tomato Rice Bowl

ochikeron's picture
Very healthy, tasty and savory rice bowl idea. Mixing mayo and soy milk in the eggs makes the scrambled eggs very creamy and you will never fail by this way. Tomato chops are marinated with salt and sesame oil. No wonder it is tasty.
Ingredients
  Eggs 2
  Mayonnaise 2 Tablespoon
  Milk/Soy milk 60 Milliliter
  Tomato 200 Gram
  Sesame oil 1 Teaspoon
  Salt To Taste
  Rice 2 Cup (32 tbs), cooked
  Watercress leaves 1 Teaspoon
Directions

GETTING READY
1. Cook the rice in the rice cooker as per directions.

MAKING
2. Bring a pot of water to a boil, and then dip the tomato in hot water for a few seconds to soften the skin. Drain well and wait until it cools down.
3. Peel off the skin with your hands. Remove the seeds and dice.
4. Marinate them with sesame oil and a bit of salt to taste. Keep in the fridge until you are ready to serve.
5. Beat eggs and mix mayonnaise, soy milk (or milk) and a pinch of salt in order.
6. Heat a saucepan and cook on low, stirring constantly, until the mixture thickens according to your taste.

SERVING
7. In a rice bowl, spoon in the rice, place the scrambled eggs and top with the tomatoes. Pour some marinade over the rice, and garnish with watercress sprigs if available.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Main Dish
Taste: 
Savory
Method: 
Scrambling
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
2

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