Scrambled Egg and Tomato Rice
Soft scrambled egg, juicy tomato and sweetcorn turn ready-to-eat rice into a warm, satisfying bowl with very little washing-up.
4 min
Prep
10 min
Cook
1
Serves
450
Calories
Macros · per serving
19g protein
59g carbs
15g fat
Ingredients
For 1 servings
- 150 g shelf-stable ready-to-eat white rice
- 2 egg
- 120 g tomato
- 60 g canned sweetcorn
- 1 tsp vegetable oil
- 0.25 tsp salt
- 0.125 tsp black pepper
Instructions
- 1
Dice the tomato and measure the sweetcorn after draining. Break up the rice clumps. Beat the eggs in a small bowl with a fork.
- 2
Put the tomato, oil, salt and pepper in a 1-litre microwave-safe bowl. Cover with a vented microwave-safe lid. At the 1000-watt baseline, microwave on HIGH (100% power) for 90 seconds, stir, then microwave for another 30 seconds until the tomato softens.
- 3
Pour in the beaten eggs. Cover with the vented lid and microwave at 70% power for 45 seconds. Gently stir the setting egg from the edges toward the centre. Microwave at 70% power for another 45 seconds and gently stir again; soft curds should be forming, and the eggs will finish cooking with the rice.
- 4
Gently fold in the rice and drained sweetcorn. Cover with the vented lid and microwave on HIGH for 1 minute. Stir thoroughly, bringing the edges into the centre, then microwave on HIGH for another 1 minute. Continue in 30-second HIGH intervals, stirring between intervals, until the entire mixture reaches 165°F/74°C.
- 5
Leave covered for 3 minutes, then check that the centre and several other spots reach 165°F/74°C before eating. If needed, microwave on HIGH in further 30-second intervals, stirring between intervals, and repeat the covered 3-minute stand. Keep eggs refrigerated until preparation; refrigerate any leftovers within 2 hours and use within 3–4 days.
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