Whole Tomato Rice with Omelette 整顆蕃茄蛋包飯 簡單到不可思議!!

 

This “Whole Tomato Rice” dish is recently so popular in Japan and Taiwan. The original recipe is really simple with one whole tomato cook with rice and mix it together. I’ve read some really good reviews and the fact that it’s so simple and tasty makes me eager to try it out!!

I combined this dish with the Japanese style omelette rice. Just simply replace the ketchup fried rice with this whole tomato rice. It turns out tasting so good and much healthier and easier with much less oil contained. Wanna give it a try as well? Let’s get started!!

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Servings: 2-3       Total Time: 45 mins         Difficulty: easy

Ingredients:

Whole Tomato Rice
  • Rice 1 1/2 cup (the rice cooker cup)
  • Water 1 1/2 cup (the rice cooker cup)
  • Ham or bacon 2-3 slices chopped
  • Shimeji mushrooms 1/2 cup diced
  • One scallion finely diced
  • Sea salt 1/2 tsp
  • Olive oil 1/2 tsp
  • Fresh cracked black pepper 1/2 tsp
  • One whole tomato

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Omelette 
  • 3 large eggs
  • Sea salt 1/4 tsp
  • Fresh cracked black pepper 1/2 tsp
  • Unsalted butter 1 tbsp
  • [garnish] Dried parsley
  • [garnish] Ketchup

Directions:

  1. Rinse the rice and then put all ingredients in the rice cooker topped with one whole tomato. Start cooking rice. (About 40 mins)
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The Simple Whole Tomato Rice
  1.  When the rice is ready, use a rice scoop to smash the cooked tomato and well mix the juice and all ingredients with rice.

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  1.  In a medium plate, upside-down a bowl of whole tomato rice into a hemispherical shape.

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  1.  Scramble 3 eggs with salt and pepper. Preheat a nonstick skillet, melt the butter in medium heat. Pour in the eggs and slowly stir the egg until it is 60-70% cooked. Tilt the skillet and fold the egg into a roll. Remove the omelette onto the rice quickly. (The residual heat of the pan and stove can easily over cook the egg.)

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  1.  Use a knife to cut the omelette in the middle and slowly spread the omelette to cover the whole tomato rice. Garnish with some dried parsley and ketchup, then ready to serve!!

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整顆蕃茄蛋包飯

最近紅透半邊天的整顆蕃茄飯,簡單到不可思議又頗受好評,讓人忍不住手癢想來試試看!! 剛好靈機一動在上面加一個歐姆蛋,就變成日式蛋包飯了。省略了蕃茄炒飯的工序,在等待煮飯的時間還可以做其他的事情,最後只要煎蛋、裝盤就完成了!而且用煮的蕃茄飯比較營養健康又少油,超好吃!!

不過因為我平常口味就比較清淡,食譜裡面的調味是自己亂估的,煮出來沒有很鹹喔~口味比較重的朋友可以酌量調整調味料,不過還是建議吃清淡一點比較健康!

材料:

整顆蕃茄飯
  • 米 1 1/2 杯 (電鍋量米杯)
  • 水 1 1/2 杯 (電鍋量米杯)
  • 火腿或培根 2-3 片切小丁
  • 鴻喜菇 約半杯的量切丁
  • 一根蔥 切蔥花
  • 海鹽 1/2 小匙
  • 橄欖油 1/2 小匙
  • 粗粒黑胡椒 1/2 小匙
  • 整顆番茄
歐姆蛋 
  • 三顆全蛋
  • 海鹽 1/4 小匙
  • 粗粒黑胡椒 1/2 小匙
  • 無鹽奶油 1 大匙 (約整條的一格)
  • [裝飾] 乾燥帕西里(洋香菜)
  • [裝飾] 蕃茄醬

做法:

  1. 洗好米,裝好水,將所有切好的食材放進電鍋內鍋中,最後在中間放上整顆蕃茄,送進電鍋裡煮飯,整顆蕃茄飯就算完成了!! (是不是超簡單!!!)
  2. 當飯蒸好後,用飯匙將蕃茄壓碎,和著醬汁和配料均勻拌入飯中
  3. 裝一碗飯,倒扣到盤子上備用
  4. 均勻打散3顆蛋,拌入鹽和胡椒。中-小火預熱平底鍋,均勻沾上融化的奶油,將蛋汁倒入平底鍋中。輕輕的從外到內畫圓圈攪拌蛋汁(像做炒蛋一樣),到約六七分熟的時候,傾斜鍋子,慢慢翻捲成歐姆蛋。快速的移到蕃茄飯上,避免餘溫讓歐姆蛋過熟。
  5. 用刀子將歐姆蛋從中間切開,平鋪在蕃茄飯上,上面灑上一點帕西里和擠上番茄醬,就可以上菜囉!!
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Mon's Tasty Life

Hi, I'm Monica from Taiwan, currently live in Maryland USA. I love to experiment new recipes, try all kinds of foods, and mostly I love to explore the world and have a spectacular life.

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