Made with AI
Tomato Masala Egg Fried Rice Skillet
45 min 477 kcal per serving Easy
Ingredients
4 Servings
- Cooked white rice900 g
- Large eggs6 eggs
- Carrot150 g
- Capsicum250 g
- Onions200 g
- Tomatoes500 g
- Potatoes250 g
- Vegetable oil30 ml
- Garlic15 g
- Ground cumin5 g
- Paprika5 g
Instructions
- 1
Prepare the vegetables: peel and finely dice the potatoes, dice the carrot and capsicum, finely chop the onions, mince the garlic, and chop the tomatoes.
- 2
Crack the eggs into a bowl and beat them until evenly combined.
- 3
Heat 10 ml of the vegetable oil in a large, deep skillet over medium-high heat. Add the beaten eggs and cook, stirring gently, for 2–3 minutes until softly scrambled. Transfer the eggs to a plate.
- 4
Add the remaining 20 ml vegetable oil to the skillet. Add the diced potatoes and cook for 8–10 minutes, stirring regularly, until lightly browned and nearly tender.
- 5
Add the onions and carrot. Cook for 4–5 minutes until the onions soften and the carrot begins to become tender.
- 6
Add the capsicum and garlic, then stir-fry for 2 minutes until aromatic.
- 7
Add the ground cumin and paprika. Stir continuously for 30 seconds to toast the spices without burning them.
- 8
Add the chopped tomatoes and cook for 8–10 minutes, stirring occasionally, until they break down into a thick masala sauce and the potatoes are fully tender.
