Vegetable fried rice with tomatoes
Vegetable fried rice with tomatoes is a vibrant and comforting stir-fry dish where cooked rice is tossed with juicy tomatoes, eggs, and a medley of vegetables like peas, carrots, and onions. It's a popular and quick home-style meal found across many Asian cuisines, particularly in Chinese cooking, where it's known as '番茄炒饭' (fānqié chǎofàn). The tomatoes create a slightly tangy, savory sauce that coats the rice, making it distinct from traditional soy-sauce-based fried rice.
🍽️ Nutrition at a glance
This dish is primarily a carbohydrate-rich meal from the rice, with moderate protein from the eggs and a good mix of vitamins (like vitamin C from tomatoes) and fiber from the vegetables. A typical serving generally falls in the range of 400-600 calories, depending on the amount of oil and specific ingredients used.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 5 g |
| Carbs | 38 g |
| Fat | 6 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 580 mg |
| Vitamin C | 15 mg |
| Vitamin A | 800 IU |
| Potassium | 250 mg |
| Iron | 2.5 mg |
| Calcium | 40 mg |
| Magnesium | 30 mg |
| Phosphorus | 80 mg |
| Manganese | 0.8 mg |
Per 1 cup (215 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a beloved 'clean-out-the-fridge' recipe, showcasing the resourcefulness of home cooking. Nutritionally, the lycopene in the cooked tomatoes becomes more bioavailable, offering a healthy antioxidant boost alongside the comforting carbs.
