Matcha-Miso Burger with Crispy Falafel Crust and Goji-Cranberry Jam Glaze
60 min
Chinese Tomato Chicken Fried Rice
A flavorful Chinese-style fried rice dish featuring tender chicken pieces and fresh tomatoes stir-fried with rice and savory seasonings. This dish balances the sweetness of tomatoes with the umami of soy sauce for a comforting and satisfying meal.
35 min
Medium
3 servings
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Taste Profile
Sweet3/10
Salty6/10
Sour4/10
Umami7/10
Spicy2/10
🥄 Texture
The dish has a mix of tender and slightly juicy textures: fluffy, separated fried rice with soft, saucy tomato pieces and bite-sized tender chicken. Scrambled egg pieces add a light, silky contrast while onions provide occasional crunch.
👃 Aroma
A savory, garlicky aroma with pronounced soy and toasted sesame notes, underscored by fresh tomato sweetness and a warm, meaty backbone from the chicken. A light peppery top note from white pepper completes the fragrance.
🍷 Pairs Well With
Jasmine tea or a light lager; alternatively a crisp, off-dry Riesling or sparkling water with lemon to balance tomato acidity.
🥗 Side Dishes
Stir-fried bok choy or gai lan, chilled cucumber salad with sesame dressing, simple egg drop soup, or a small plate of pickled vegetables (kimchi or pickled radish).
Ingredients(12 items)
- 11 cup long-grain rice (uncooked)
- 22 tablespoons vegetable oil
- 3250 grams chicken breast (cut into bite-sized pieces)
- 42 large tomatoes (diced)
- 52 cloves garlic (minced)
- 61 small onion (finely chopped)
- 72 tablespoons soy sauce
- 81 teaspoon sesame oil
- 91/2 teaspoon white pepper
- 101/4 cup green onions (chopped)
- 111/4 teaspoon salt
- 121 large egg (beaten)
Nutrition Information(per serving)
420
Calories
32g
Protein
45g
Carbs
10g
Fat
Instructions
- 1
Rinse the rice under cold water until the water runs clear. Cook the rice according to package instructions or in a rice cooker. Once cooked, spread it on a tray and let it cool or refrigerate for best frying results.
- 2
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the beaten egg and scramble quickly until just cooked. Remove from wok and set aside.
- 3
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and chopped onion, stir-fry for about 30 seconds until fragrant.
- 4
Add the chicken pieces to the wok. Stir-fry for 5-6 minutes until the chicken is cooked through and slightly golden.
- 5
Add the diced tomatoes to the wok and cook for 2-3 minutes until they soften and release their juices.
- 6
Add the cooled rice to the wok, breaking up any clumps. Stir well to combine with the chicken and tomatoes.
- 7
Pour in the soy sauce, sesame oil, white pepper, and salt. Stir-fry everything together for another 3-4 minutes, ensuring the rice is heated through and evenly coated with the sauce.
- 8
Add the scrambled egg back into the wok and mix thoroughly.
- 9
Turn off the heat and stir in the chopped green onions.
- 10
Serve hot as a delicious and balanced Chinese-style tomato chicken fried rice.
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