Tomato Potato Rice
Tomato Potato Rice
Ingredients
For the Egg Rice
- 2 cups rice, uncooked
- 2 large eggs, beaten
- 2 cups water
For the Tomato Potato Sauce
- 2 medium potatoes, peeled and diced
- 2 medium tomatoes, diced
- 1/4 cup hot oil, for frying
- 1 pound ground meat
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 scallions, chopped, divided for cooking and garnish
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon granulated sugar, or to taste
- 1/2 cup water
Instructions
- 1
Pour the beaten eggs into a rice cooker pot containing the uncooked rice. Mix the eggs and rice thoroughly with chopsticks until well combined. Add 2 cups of water to the mixture. Cover the rice cooker and press the cook button to start cooking the rice. This will take approximately 20-25 minutes of passive cooking time.
⏱️ 5 min
- 2
Peel and dice the potatoes into small cubes. Dice the tomatoes into small cubes.
⏱️ 10 min
- 3
Heat 1/4 cup of hot oil in a large pan over medium-high heat. Add the diced potatoes to the hot oil and pan-fry them over medium-low heat until they turn golden brown, about 8-10 minutes. Remove the golden potatoes from the pan and set them aside. Do not wash the pan.
⏱️ 10 min
- 4
Add the ground meat to the same pan (without washing). Cook the ground meat over medium-high heat, breaking it up with a spoon, until its moisture evaporates and it is browned, about 5-7 minutes. Drain any excess fat if necessary.
⏱️ 7 min
- 5
Add the diced tomatoes, minced garlic, minced ginger, and half of the chopped scallions to the pan with the meat. Cook over medium-high heat, stirring constantly, until the tomatoes break down and release their juices, forming a sauce, about 5-7 minutes.
⏱️ 7 min
- 6
Season the mixture with 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, and 1/2 teaspoon of granulated sugar (or to taste). Add 1/2 cup of water to the sauce. Return the pan-fried potatoes to the sauce mixture. Stir to combine. Cover the pan and simmer for 5 minutes to allow the flavors to meld and potatoes to soften further.
⏱️ 8 min
- 7
By now, the rice cooked with egg and water in the rice cooker should be ready and yellow in color. Fluff it with a spoon or spatula.
⏱️ 1 min
- 8
To plate, place a small bowl upside down on a serving plate, filled with the cooked egg rice, then carefully remove the bowl to form a rice dome. Stir the tomato-potato mixture well before serving. Sprinkle the tomato-potato mixture with the remaining fresh chopped scallions. Pour the tomato and potato sauce with ground meat over the dome of egg rice. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Tomato Potato Rice
For the Egg Rice
- 2 cups rice, uncooked
- 2 large eggs, beaten
- 2 cups water
For the Tomato Potato Sauce
- 2 medium potatoes, peeled and diced
- 2 medium tomatoes, diced
- 1/4 cup hot oil, for frying
- 1 pound ground meat
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 scallions, chopped, divided for cooking and garnish
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon granulated sugar, or to taste
- 1/2 cup water
Instructions
- 1
Pour the beaten eggs into a rice cooker pot containing the uncooked rice. Mix the eggs and rice thoroughly with chopsticks until well combined. Add 2 cups of water to the mixture. Cover the rice cooker and press the cook button to start cooking the rice. This will take approximately 20-25 minutes of passive cooking time.
⏱️ 5 min - 2
Peel and dice the potatoes into small cubes. Dice the tomatoes into small cubes.
⏱️ 10 min - 3
Heat 1/4 cup of hot oil in a large pan over medium-high heat. Add the diced potatoes to the hot oil and pan-fry them over medium-low heat until they turn golden brown, about 8-10 minutes. Remove the golden potatoes from the pan and set them aside. Do not wash the pan.
⏱️ 10 min - 4
Add the ground meat to the same pan (without washing). Cook the ground meat over medium-high heat, breaking it up with a spoon, until its moisture evaporates and it is browned, about 5-7 minutes. Drain any excess fat if necessary.
⏱️ 7 min - 5
Add the diced tomatoes, minced garlic, minced ginger, and half of the chopped scallions to the pan with the meat. Cook over medium-high heat, stirring constantly, until the tomatoes break down and release their juices, forming a sauce, about 5-7 minutes.
⏱️ 7 min - 6
Season the mixture with 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, and 1/2 teaspoon of granulated sugar (or to taste). Add 1/2 cup of water to the sauce. Return the pan-fried potatoes to the sauce mixture. Stir to combine. Cover the pan and simmer for 5 minutes to allow the flavors to meld and potatoes to soften further.
⏱️ 8 min - 7
By now, the rice cooked with egg and water in the rice cooker should be ready and yellow in color. Fluff it with a spoon or spatula.
⏱️ 1 min - 8
To plate, place a small bowl upside down on a serving plate, filled with the cooked egg rice, then carefully remove the bowl to form a rice dome. Stir the tomato-potato mixture well before serving. Sprinkle the tomato-potato mixture with the remaining fresh chopped scallions. Pour the tomato and potato sauce with ground meat over the dome of egg rice. Serve immediately.
⏱️ 2 min