Tomato Rice Recipe

Tomato Rice

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(Serves 1)
- 1 serving of cooked white rice, refrigerated for at least an hour or overnight*
- 1/4 bell pepper, cut to small pieces
- 4 white/brown button mushrooms, sliced
- 1 hot dog, sliced
- 2 tbsp tomato sauce/ketchap (preferably Japanese type)
- 1 tbsp olive oil
- 1 tbsp chopped garlic
- 1/2 tbsp chopped basil/basil flakes
- 1/2 tbsp chopped onion
- 1 egg (optional)
- a small pinch of salt (optional)
- 1 chilli padi, cut to small pieces (optional)

[serves 1]

How to make Tomato Rice

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1. Heat oil in wok. Saute garlic, onion, chili & basil till fragrant.
2. Add bell peppers & mushrooms and stir fry for a minute.
3. Add hotdog, salt and rice. Try to break the rice apart gently using a wok turner.
4. When the rice is separated, add the tomato sauce and stir fry until evenly mixed and dry.
5. If you wish, you can cook an egg separately and garnish on top of rice.

* Purpose of using refrigerated rice is to prevent them from sticking during frying - tip I learnt from VideoJug

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