Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Tomato Onion Fried Rice
A delightful Indian-Japanese fusion dish combining the aromatic spices of Indian cuisine with the simplicity of Japanese fried rice. This quick one-pan meal transforms leftover rice into a flavorful, colorful dish that's perfect for lunch or dinner.
20 min
Easy
2 servings
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Taste Profile
Sweet3/10
Salty4/10
Sour4/10
Umami3/10
Spicy0/10
🥄 Texture
The rice is moist and slightly sticky, coated with tomato juices and studded with tender, softened onion pieces. Leftover rice may retain a bit of chew, giving a pleasant contrast between soft tomato pockets and firmer grains.
👃 Aroma
Warm, savory notes of caramelized onion dominate, rounded by fresh, slightly tangy tomato fragrance. The overall scent is mild and homey, with a subtle sweet-tang from the cooked tomatoes.
🍷 Pairs Well With
Iced lemon tea, a crisp dry white wine (e.g., Sauvignon Blanc), or sparkling water with lemon.
🥗 Side Dishes
Top with a fried or soft-boiled egg, and serve alongside a simple cucumber-tomato salad or raita. For more contrast, offer roasted or steamed vegetables, pickles, or crispy papad.
Ingredients(5 items)
- 12 cups leftover rice (cooked and cooled)
- 22 medium tomatoes (diced)
- 31 large onion (finely chopped)
- 42 tablespoons oil
- 51 teaspoon salt
Nutrition Information(per serving)
285
Calories
4.2g
Protein
42.8g
Carbs
9.5g
Fat
Instructions
- 1
Heat 2 tablespoons of oil in a large pan over medium-high heat. Let it get hot for about 1 minute.
- 2
Add the chopped onion to the hot oil and stir-fry for 2-3 minutes until the onion becomes soft and slightly golden.
- 3
Add the diced tomatoes to the pan and cook for 2 minutes, stirring occasionally, until the tomatoes start to soften and release their juice.
- 4
Add the leftover rice to the pan and break up any clumps with your spoon. Stir-fry everything together for 3-4 minutes, mixing well so the rice gets coated with the tomato and onion mixture. Add salt to taste.
- 5
Cook for another 1-2 minutes until everything is heated through and well combined. Serve hot.
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