002 / 75 · Cupboard Suppers

Tomato Rice with Crisp Egg Ribbons

4 bowls of tomato rice with one quarter of the egg ribbons each · Active 20 min · Total 45 min

Print recipe · PDF

Tomato rice and a thin, crisp-edged omelet make a satisfying pan dinner from a short cupboard list. The rice cooks by absorption, while the eggs cook separately and are cut into ribbons. That separation keeps the yellow strands visible instead of letting raw egg disappear into the grains. Use plain long-grain white rice and have a lid ready before adding the liquid; this is a covered rice dish, not a fried-rice recipe.

Jump to ingredients

Tomato rice topped with broad crisp-edged egg ribbons.

Let the tomatoes lose their raw edge

Softening the onion and briefly simmering the tomatoes before the rice goes in gives the base a fuller flavor. Stir the rice through that mixture so it is evenly coated, then add the measured water. Keep the lid on during the main cooking stage. Lifting it repeatedly releases the steam needed to cook the top layer.

An omelet made for slicing

The eggs need a broad, lightly oiled nonstick surface. Cook two thin omelets rather than one thick one. Let each set completely, with a little golden color at the edge, then slide it onto a clean board. Roll loosely and cut into broad ribbons after a short rest; very fine strips tend to break when folded through warm rice.

Ingredients

  • 1 small onion, finely diced (100 g)
  • 2 tablespoons neutral oil (30 ml), divided equally between rice and eggs
  • 2 garlic cloves, minced (6 g)
  • 1 can crushed tomatoes (14 oz/400 g)
  • 1 1/4 cups long-grain white rice, rinsed and well drained (250 g dry)
  • 1 1/4 cups water (300 ml)
  • 3/4 teaspoon fine salt (4.5 g), divided: 1/2 teaspoon for rice and 1/4 teaspoon for eggs
  • 1/2 teaspoon sweet paprika (1 g)
  • 6 large eggs (300 g without shells)
  • 1/4 teaspoon ground black pepper (0.5 g)

Set out

Lidded medium saucepan, 10-inch/25 cm nonstick skillet, Bowl and whisk, Clean board

Allergens

Egg. Check labels and substitutions.

Make it

  1. Heat 1 tablespoon oil in the saucepan over medium heat. Cook onion for 6 minutes; stir in garlic for 30 seconds. Add tomatoes and paprika and simmer uncovered for 4 minutes.
  2. Stir in rice, water and 1/2 teaspoon salt. Bring to a simmer, cover, reduce to low and cook for 18–20 minutes until the rice is tender and the liquid absorbed. Remove from heat and rest covered for 10 minutes.
  3. Meanwhile, whisk eggs with remaining salt and pepper. Heat half the remaining oil in the skillet over medium heat. Pour in half the eggs, tilt to a thin layer and cook for 2–3 minutes. Turn carefully and cook for 30–60 seconds until fully set and 160°F/71°C. Slide onto a clean board; repeat with remaining oil and eggs.
  4. Rest omelets for 2 minutes, roll loosely and slice into ribbons about 1/2 inch/1.3 cm wide. Fluff rice, divide into four bowls and add one quarter of the ribbons to each.

Cook the amount you will actually use

Four portions can cover dinner and a planned second meal. Divide the second meal into its shallow container before sitting down and refrigerate promptly. A large pot left on the stove after dinner is not a useful form of meal preparation.

A useful detail

If the rice is still firm when the pan looks dry, add 2 tablespoons hot water, cover and cook for another 3–5 minutes. The package rice directions may require a small adjustment.

Another way

  • Add 140 g frozen peas during the last 5 minutes of rice cooking for another vegetable component.
  • Use 400 g finely chopped canned tomatoes with their juice instead of crushed tomatoes.

Keep it well

Cool rice and eggs promptly in shallow portions and refrigerate as quickly as possible, ideally within 1 hour. Keep at 40°F/4°C or below and eat within 24 hours of cooking. Reheat only the portions needed, once, to 165°F/74°C throughout; do not cool and reheat them again. Pack cold portions with two cold sources and do not hold rice at room temperature.