Tomato rice recipe, how to make tomato fried rice

Have you planned your lunch or dinner yet?

Running against time? Want to make something real quick and simple? Tomato rice is your answer.

This version of tomato rice is my favorite and its super tasty…there are different recipes for tomato rice. Here is my favorite version of it!

My mother made this tomato rice pretty often, especially when there was a time constraint and/or there was leftover rice; quick to put together, easy ingredients and very easy to customize.

I learnt this rice from my mom, which she learnt from her cousin who stays in southern part of India. It is very healthy yet delicious recipe with tangy tomato flavor.

This rice dish is one of my favorite. It is a good lunch box recipe for kids as well as for adults.

Step by step recipe of tomato rice

In a large skillet, add 2 tbsp. cooking oil. When oil is hot, add ½ tsp. mustard and cumin seeds.

When it starts popping, add a pinch of asafoetida and 2 dry red chilies and bay leaf.

Now add drained soaked chana dal and urad dal 1 tbsp each.

When the lentils slowly start changing color, add one large sliced onion and a finely chopped green chili.

Saute for 2-3 minutes until it’s soft. Add 1 green chili finely chopped.  

Add chop tomatoes to the pan and increase the heat. Drop in few curry leaves.

Add salt to taste, stir and cook until soft and mushy.

Add ¼ tsp sambhar powder and red chili powder and stir. Reduce the heat and cook for 2 more minutes. This will help in infuse flavors. At this point you can taste and adjust the seasoning. 

Add the cooked rice. Add it partly to make sure there is enough gravy to cover the rice. Mix gently.

The resultant rice should not be mushy nor should be very dry.

Close the lid and cook for another 3-5 minutes in low heat, for the flavor to combine well. Switch off the flame.

Serve hot along with accompaniment of your choice. It tastes best with some onion raita or cucumber raita. Serve crispy roasted papad on side. This is a perfect rice dish to pack in kids or adults lunchbox.

Tomato fried rice recipe below:

Tomato rice recipe Prep time Cook time Total  10 min  15 min 25 min Tomato rice- a healthy delicious rice dish full of tomato flavors AUTHOR: Monali RECIPE TYPE: Main CUISINE: South Indian SERVES: 3-4 INGREDIENTS (measuring cup used, 1 cup=237 ml) 1 large Onion, sliced 1 tbsp. soaked Chana dal (split Bengal gram) 1 tbsp. soaked Urad dal (split white lentil) 1 Green chili, finely chopped ½ tsp Mustard seeds/rai ½ tsp Cumin seeds/ jeera 2 Dry red chilies 1-2 bay leaf/ tej patta 8-10 Curry leaves ¼ to ½ tsp Red chili powder ¼ to ½ tsp Sambhar powder 2-3 medium sized Tomatoes, chopped 3 cups Cooked rice 2 tbsp. Sesame oil/Cooking oil DIRECTION In a large skillet, add the sesame oil or use any oil you prefer. Sesame oil is common in south Indian cooking. When oil is hot, add the mustard seeds. When it starts popping, add the asafoetida and dry red chili. Followed by chana dal and urad dal. When the lentils slowly start changing color, add the chopped onions. Sauté for 2-3 minutes until it’s soft. While that’s cooking, chop tomatoes into small pieces.  Add it to the pan and increase the heat. Drop in the curry leaves. Stir and cook until soft and mushy. Add sambhar powder and stir. Reduce the heat and cook for 2 more minutes. This will help in infuse flavors. At this point yoy can taste and adjust the seasoning. If you find that the gravy tastes sour, add some jaggery/sugar to counterbalance it. Add the cooked rice. Add it partly to make sure there is enough gravy to cover the rice. Mix gently. The resultant rice should not be mushy nor should be very dry. Close the lid and cook for another 3-5 minutes in low heat, for the flavor to combine well. Switch off the flame and garnish with cilantro leaves.  NOTES Rice- If you don’t have leftover rice, you can always cook a fresh batch. Just make sure to avoid making it mushy. Cool it down completely before adding it to the gravy. More time consuming but not short on flavor.  Tomatoes- using seasonal tomatoes provides better flavor than when made otherwise. The amount of tomatoes is up to you and does not need to be precise. I think I used about 1½ cups of chopped tomatoes.  SERVING SUGGESTION Serve hot along with accompaniment of your choice. It tastes best with some onion raita or cucumber raita. Serve crispy roasted papad on side. This is a perfect rice dish to pack in kids or adults lunchbox.