Tomato Curry Egg Drop Rice
When I am home, tired, hungry and need something quick and nourishing I make this. A take on a classic Hong Kong dish, with a little spice and inspired by Lucas Sin’s egg drop method.
Serves
2
3
Vine Tomatoes
2
Garlic Cloves
4
Spring Onions
tbsp
Curry Powder
1 tbsp
Tomato Purée
Sesame Oil
Chilli Flakes
For The Stock:
300 ml
Chicken Stock
1 tbsp
Soy Sauce
1 tsp
Honey
½ tsp
Ground White Pepper
½ tsp
Dashi
For The Egg Mixture:
3
Eggs
1 tbsp
Sesame Oil
½ tsp
Salt
For The Cornstarch Mixture:
½ tsp
Cornstarch
2 tsp
Water
For The Rice:
250 g
Sushi Rice

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