Jul 30, 2020

Tomato Eggs and Ground Pork Rice 番茄蛋蓋飯

Tomato eggs has been a common dish found in Taiwanese cuisine. Just like beef noodles or more so a western meatballs, every family has its own version of such comforting dish. This time, instead of a simple tomato eggs dish, I've added some ground pork and made the whole thing into a nostalgic topping served with steamed quinoa rice. Double that heart-warming touch!

Tomato eggs and ground pork rice 番茄蛋蓋飯 -

Ingredients (for 2 to 3 portions)?

  • 2 to 3 portions steamed quinoa rice
  • 4 medium ripe tomatoes
  • 90 grams ground pork
  • 4 eggs
  • 6 garlic cloves
  • 1 stalk scallion
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon drinkable water
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper


Cook the rice first, mix in some quinoa for a nutritious boost. In that case, soak the quinoa with water for about 10 minutes, mix with white rice, then cook. Once done, fluff the grains and keep at warm for later use.

Remove the tomato stems and cut into smaller chunks. Peel and finely chop the garlic cloves. Destem the scallion, cut into shorter sections for the white part, then finely chop the green part.

Take a medium bowl, beat the eggs together with 1 tablespoon of drinkable water. This will help in reaching a softer texture scrambled eggs later on.

Prepare a wok, drizzle in 2 tablespoons of olive oil and turn to medium high heat. Add in ground pork, scallion sections, and garlic. Give it a quick stir and cook till the pork slightly colored.

Add in 1 teaspoon of salt, 1/8 teaspoon of black pepper, and 1 tablespoon of soy sauce. Mix and cook till darkened a bit.

Add in tomatoes along with 1 teaspoon of sugar. Use more sugar if a sweeter taste is preferred. Be careful when adding the tomatoes. Tomatoes got a lot of juice, so when in contact with hot wok, oil might start popping over. Use a wok lid for your protection if needed. However, a few dodges should be fine.

Keep cooking these tomatoes till soft enough and the skins start to fall off. You can lower the heat a little and start picking out the skin while continue to cook the tomatoes at the same time. But it's not required to remove the skin, just that it'll have a smoother mouth-feel once removed.

Use medium low heat, pour in beaten eggs and give it a simple stir. Cooked till the eggs about to reach desired texture. Should be quick here, less than a minute or so.

Scoop some rice to the serving dish and top with the tomato egg and group pork topping. Garnish with chopped scallion.

Don't omit the sugar, it's like an old school way, more so a Taiwanese way to make tomato eggs. In fact, I only used 1 teaspoon of sugar, that's not much compared to the majority. My mom just eyeball it and I'm sure she'll use at least twice the amount of sugar compared to mine.

Other Asian rice recipes:

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