How to make Chinese Tomato Egg Drop Rice - Fried rice mixed with boiled eggs and served with tomato egg drop sauce.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Tomato (टमाटर), Egg (अंडा)
Cuisine : Chinese
Course : Rice
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
Hindi: tamatar
Relish a salad platter of thinly sliced tomatoes, with chunks of mozzarella, a drizzle of olive oil, sliced black olives and basil leaves. Arrange in concentric circles on a nice white plate. The word relish is just perfect here. And not just salads, for all those rich and good-looking Indian preps, the very famous onion-tomato masala is a must! Then, there are soups, beverages (call for the Bloody Mary!), snacks and even desserts made of these plump red things. Even the green ones are in use today. Must say, terrific tomatoes!
For more recipes related to Chinese Tomato Egg Drop Rice checkout Tak-A-Tak Tomato Pulao, Tomato And Basil Pulao, Gatte Aur Tomato Ka Pulao, Tomato Rice . You can also find more Rice recipes like Sweet Rice With Fruits, Soya Granule Rice, Puliyan Chaadam, Caribbean Rice.
Chinese Tomato Egg Drop Rice Recipe Card
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Chinese Tomato Egg Drop Rice Recipe
Tomato chopped 2 medium
Egg 4 tablespoons
Eggs boiled and peeled 4
Cooked basmati rice 3 cups
Oil 3 tablespoons
Garlic chopped 2 tablespoons
Spring onion bulbs chopped 4
Salt to taste
White pepper powder to taste
Spring onion greens chopped 5 stalks
Soy sauce 2 tablespoons
Cornflour/ corn starch 2 tablespoons
Vinegar 4 tablespoons
Eggs 2
Fresh coriander a few
Method
Step 1
Heat oil in one non stick wok.Heat 2 cups water in another non stick wok. Add tomato ketchup and tomatoes and bring it to a boil.Add garlic to the first wok and sauté till burnt. Halve boiled eggs and discard yolks.
Step 2
Add spring onion bulbs to the first wok and toss. Add rice, salt and a little pepper powder, toss again and cook for 1 minute.Roughly chop egg whites and add to rice along with spring onion greens and mix well.
Step 3
Add little more water to the second wok 2, adjust salt and add soy sauce and ½ tsp pepper powder. Mix well.Mix cornstarch with little water and add to second wok along with 1 tsp vinegar. Mix well and bring to boil.
Step 4
Add remaining vinegar to the first wok. Mix well and switch off heat.Break eggs into a bowl and discard yolks. Beat well.Add beaten egg whites to the second wok and mix well. Switch off heat.Place rice on serving dish and pour tomato egg drop sauce on top. Garnish with coriander sprig and serve hot.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.