This delicious Rice Cooker Tomato Egg Rice is your new go-to comfort dish! Ready in no time and perfect for a quick, healthy, and satisfying meal.

Introduction

If you love tomato egg stir fry, then you have to try this one-pot rice cooker version! This dish is perfect for those busy weeknights when you crave something warm and comforting but don’t want to spend hours in the kitchen. Plus, cleanup is a breeze – just one rice cooker pot!

It took me two rounds of experimenting to perfect this Rice Cooker Tomato Egg Rice. My first round was sort of a fail… I said sort of, because IK salvaged it into a comforting Tomato Egg Porridge that was SO GOOD. I included the steps in a section below too!

Why You’ll Love This Rice Cooker Tomato Egg Rice

One-pot wonder: Less cleanup and more convenience.
Quick and easy: Perfect for busy weeknights.
Comforting flavors: Savory, slightly tangy, slightly sweet, and wonderfully satisfying.
Kid-friendly: A great way to sneak in some veggies for the little ones.
Minimal ingredients: Made with pantry staples and fresh produce.

Key Ingredients for Rice Cooker Tomato Egg Rice

Rice: Any rice of choice will work, I’m using white rice. Adjust the liquid measurements accordingly.
Tomatoes: Any tomatoes will work, I used cherry tomatoes! Half the tomatoes, so the tomatoes turn super soft, and release its delicious juices into the rice. If you used regular tomatoes, quarter into cubes. The smaller you cut your tomatoes, the easier the juices will release. I like to keep mine not too small, so I can still have bites of tomatoes in the dish.
Soy sauce: The only salt we’ll use to season the rice and eggs. Easy!
Tomato ketchup: Yes, just your regular tomato ketchup for dipping fries! This sweet and tangy not only adds to the tomato flavour, it helps to balance out any tanginess from the tomatoes.
Garlic
Eggs
Sesame oil
Spring onions

Key Equipment for Rice Cooker Tomato Egg Rice

The main hero of this recipe is the… rice cooker! Any rice cooker you have on hand will work for this recipe; A basic rice cooker with a “cook” and “warm” setting is all you need.

I use Zojirushi brand of rice cookers, which I LOVE:

Zojirushi NS-ZCC10 Neuro Fuzzy Cooker
Zojirushi NS-ZAQ10 Micom Fuzzy Logic (the exact one I purchased – this is the same as the model above; it’s labelled differently in Singapore/Southeast Asia. This is a ‘Made in Japan’ model.)

Key Steps to Making Rice Cooker Tomato Egg Rice

1. Prepare the Rice

Rinse 1 cup of rice under cold water until the water runs clear. Do this straight in the rice cooker pot to minimise cleanup. It’s ok for some water to be leftover in the pot.
Top up with enough water to cook the rice, according to your rice cooker’s instructions.

2. Add the Ingredients

Add 1/2 cup of halved cherry tomatoes or quartered regular tomatoes.
Add light soy sauce, tomato ketchup (adjust according to your taste), and minced garlic.
Stir everything together.

3. Cook the Rice

Close the lid and cook the rice using the regular settings on your rice cooker.

4. Prepare the Eggs

While the rice is cooking, crack 2 eggs into a bowl.
Add soy sauce and beat the eggs until well combined.

5. Add the Eggs

Option 1: Once the rice cooker is done, immediately and carefully open the lid (beware of steam!). Pour the beaten eggs over the rice, close the lid immediately, and let the eggs steam for 5 minutes for soft eggs.
Option 2: About 5 minutes before the rice is done (if your rice cooker has a timer), open the lid and pour in the beaten eggs for firmer eggs.

6. Finish and Serve

Once the eggs are cooked to your liking, drizzle 1 tsp of sesame oil over the rice.
Garnish with chopped spring onions.
Using a rice paddle, gently mix everything to combine.
Serve and enjoy!

How to Make Tomato Egg Porridge

Have you ever dived into a recipe thinking it’s going to be a success the first time, but you monumentally FAIL? That was me when I first attempted this Rice Cooker Tomato Egg Rice!

The first time I made this, I stirred in the eggs with the rice at the beginning. The eggs ended up absorbing all of the liquid, which meant I ended up with a pot of uncooked rice omelette that’s soggy… not that appealing.

I didn’t want to waste the dish, so I tried to salvage it by turning it into porridge. First I broke up the omelette with my rice paddle. Then I poured in more water, give another stir and restarted my rice cooker. It was a SUCCESS!

The porridge ended up being SO deliciously comforting that I contemplated even doing my second round of testing! To make Tomato Egg Porridge instead:

Ingredients:

1 cup white rice
3 cups water or chicken stock (if your rice cooker has a indicator line for porridge, add up to that line)
1/2 cup halved cherry tomatoes or quartered regular tomatoes
2 tbsp light soy sauce
1-2 tbsp tomato ketchup (adjust to taste)
2 cloves garlic, minced
2 eggs
1 tsp sesame oil
Spring onions, chopped (for garnish)

Directions:

1. Prep Your Ingredients: Dice the tomatoes and mince the garlic.

2. Rinse the Rice: Rinse the rice under cold water until the water runs clear.

3. Combine in the Rice Cooker: Add the rinsed rice, water or stock, tomatoes, soy sauce, tomato ketchup, garlic and beaten eggs into the rice cooker. Stir well to combine.

4. Cook: Close the lid and start the rice cooker. Regular rice cooker settings will do, but you can use the ‘porridge’ mode if your rice cooker has it.

5. Final Stir and Serve: When the rice is done, stir in sesame oil. Tomato Egg Porridge is ready!

Tips and Tricks

Rice ratio: Follow your rice cooker’s instructions for the rice-to-water ratio. Otherwise, the general measurements are generally 1 cup of white rice: 1 cup of water.
Tomato choice: If your tomatoes are particularly tart, use more tomato ketchup! Instead of using just sugar, tomato ketchup complements the natural tomato flavours.
Extra veggies: Feel free to throw in some chopped bell peppers, peas, or corn for extra nutrition and color.
Herbs: Fresh chopped green onions or cilantro make a great garnish.

Storing and Reheating Instructions

Storing: Let the rice cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
Reheating: Reheat in the microwave with a splash of water to prevent the rice from drying out. Alternatively, you can reheat it on the stove in a non-stick pan over medium heat, stirring occasionally until warmed through.

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