Crispy Shrimp Chip Wasabi Chicken
20 min
Chinese Tomato Chicken Fried Rice with Egg
A classic Chinese-style fried rice dish featuring tender chicken, fluffy eggs, and tangy tomatoes. This one-pan meal is quick to prepare, bursting with savory flavors, and perfect for a satisfying lunch or dinner.
40 min
Easy
4 servings
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Taste Profile
Sweet3/10
Salty4/10
Sour4/10
Umami6/10
Spicy0/10
🥄 Texture
The rice is mostly loose and separated but lightly sauced by the tomato juices, giving a slightly moist mouthfeel. Tender diced chicken provides meaty bite while the scrambled eggs add soft, silky pockets throughout; occasional tomato pieces are juicy and soft.
👃 Aroma
Bright tomato aroma is front and center, balanced by warm savory notes from the stir-fried chicken and eggs. A faint toasty/fried scent from the wok and a light oily backbone complete the comforting, home-cooked profile.
🍷 Pairs Well With
Jasmine tea or a light, crisp white wine (e.g., dry Riesling); for a non-alcoholic option, sparkling water with a lemon wedge.
🥗 Side Dishes
Simple stir-fried greens (bok choy or gai lan), a chilled cucumber salad with garlic and sesame, or a light egg drop soup make good accompaniments.
Ingredients(6 items)
- 12 cups rice (cooked and cooled)
- 2400 grams chicken breast (diced into small cubes)
- 33 large tomatoes (diced)
- 43 eggs (beaten)
- 53 tablespoons oil (divided)
- 61 teaspoon salt (or to taste)
Nutrition Information(per serving)
385
Calories
28g
Protein
42g
Carbs
12.5g
Fat
Instructions
- 1
Heat 1 tablespoon of oil in a large wok or skillet over high heat until shimmering.
- 2
Add the diced chicken cubes and stir-fry for 5-7 minutes until fully cooked and lightly golden. Season with 1/2 teaspoon salt. Transfer to a plate and set aside.
- 3
Add 1 tablespoon of oil to the same wok and pour in the beaten eggs. Scramble gently until cooked through but still slightly moist, about 2-3 minutes. Transfer to the plate with the chicken.
- 4
Add the remaining 1 tablespoon of oil to the wok and increase heat to high.
- 5
Add the diced tomatoes and stir-fry for 2-3 minutes, breaking them down slightly to release their juices and create a light sauce.
- 6
Add the cooled cooked rice to the wok, breaking up any clumps with your spatula. Stir-fry continuously for 3-4 minutes, ensuring the rice is heated through and coated with the tomato mixture.
- 7
Return the cooked chicken and scrambled eggs to the wok and toss everything together for 1-2 minutes until well combined.
- 8
Season with the remaining 1/2 teaspoon salt and adjust to taste. Stir-fry for another 30 seconds to incorporate all flavors evenly.
- 9
Transfer to a serving dish and serve immediately while hot.
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