Tomato and Egg Stir-Fry with Cabbage and Rice
- 30 mintotal time
- $1.50£1.56a serving
- 623601calories
- 21 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Soft scrambled eggs in a sweet-savoury tomato sauce, with garlicky stir-fried cabbage and fluffy rice.
Ingredients
Serves 4.
- 1½ cups long-grain white rice
- 8 large eggs
- 5 tomatoes, cut into wedges
- 11 oz green cabbage, finely shredded
- 3 garlic cloves, thinly sliced
- ½ bunch green onions, sliced
- 2 tbsp ketchup
- 2 tsp sugar
- 2 tsp soy sauce
- 1 tsp cornstarch
- 1 tsp toasted sesame oil
- 4 tbsp vegetable oil
- salt, to taste
Contains: egg, soy, sesame. Check the label: wheat (gluten), celery. Always read the labels if you cook for someone with an allergy.
Method
- Rinse the rice and put it in a saucepan with 2½ cups (600 ml) of water. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Beat the eggs with a pinch of salt and the toasted sesame oil. In a cup, mix the ketchup, sugar, soy sauce and cornstarch with ½ cup (120 ml) of water.
- Heat 1 tablespoon of the vegetable oil in a wok or large frying pan on high heat and stir-fry the green cabbage with a third of the garlic for 3–4 minutes, until wilted and catching at the edges. Season with salt and tip into a dish.
- Add 2 tablespoons of oil to the pan on medium-high heat, pour in the eggs and stir gently for 1–2 minutes, until softly scrambled and just set. Tip onto a plate.
- Add the last tablespoon of oil and the rest of the garlic, then the tomato, and cook for 3–4 minutes, until the tomatoes soften and release their juice. Stir the sauce, pour it in and bubble for 1 minute, until glossy.
- Return the eggs with the green onions and fold together for 30 seconds. Serve with the rice and the cabbage.
Leftovers: Best eaten straight away. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Ingredients
Serves 4.
- 300 g long-grain rice
- 8 eggs
- 5 tomatoes, cut into wedges
- 300 g white cabbage, finely shredded
- 3 garlic cloves, thinly sliced
- ½ bunch spring onions, sliced
- 2 tbsp tomato ketchup
- 2 tsp sugar
- 2 tsp soy sauce
- 1 tsp cornflour
- 1 tsp toasted sesame oil
- 4 tbsp vegetable oil
- salt, to taste
Contains: egg, soya, sesame. Check the label: gluten, celery. Always read the labels if you cook for someone with an allergy.
Method
- Rinse the rice and put it in a saucepan with 600 ml of water. Bring to the boil, cover and cook on the lowest heat for 15 minutes, until the water is absorbed and the grains are tender (if not, cover and cook 2–3 minutes more). Leave covered off the heat for 5 minutes.
- Beat the eggs with a pinch of salt and the toasted sesame oil. In a cup, mix the tomato ketchup, sugar, soy sauce and cornflour with 120 ml of water.
- Heat 1 tablespoon of the vegetable oil in a wok or large frying pan on high heat and stir-fry the white cabbage with a third of the garlic for 3–4 minutes, until wilted and catching at the edges. Season with salt and tip into a dish.
- Add 2 tablespoons of oil to the pan on medium-high heat, pour in the eggs and stir gently for 1–2 minutes, until softly scrambled and just set. Tip onto a plate.
- Add the last tablespoon of oil and the rest of the garlic, then the tomato, and cook for 3–4 minutes, until the tomatoes soften and release their juice. Stir the sauce, pour it in and bubble for 1 minute, until glossy.
- Return the eggs with the spring onions and fold together for 30 seconds. Serve with the rice and the cabbage.
Leftovers: Best eaten straight away. Cool leftover rice within 1 hour, keep it in the fridge for no more than 1 day and reheat it only once, until steaming hot.
Nutrition per serving
| Calories | 623 |
|---|---|
| Protein | 21 g |
| Carbohydrate | 78 g |
| Fat | 25 g |
| Fiber | 5 g |
| Sodium | 393 mg |
| Calories | 601 |
|---|---|
| Protein | 21 g |
| Carbohydrate | 78 g |
| Fat | 25 g |
| Fibre | 6 g |
| Sodium | 379 mg |
Worked out from the ingredients, 447 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $1.50 a serving in the US (range $1.15–$1.99) and £1.56 in the UK (range £1.19–£2.06). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
In our weekly plans
Build a week around this recipe
Tell us who's eating and your budget. This recipe goes into your week with dinners picked to fit your budget, one list by aisle and its estimated total, and you see the week before you pay.
Build my week
