Spicy Tomato and Onion Egg Rice Bowl

1.Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.

2.In a large skillet, heat the vegetable oil over medium heat. Add the sliced onion and sauté for about 3-4 minutes until it becomes translucent.

3.Add the minced garlic to the skillet and sauté for an additional 1 minute until fragrant.

4.Stir in the diced tomatoes, soy sauce, sriracha sauce, chili powder, salt, and pepper. Cook for about 5-7 minutes until the tomatoes soften and the mixture becomes slightly saucy.

5.In a separate bowl, beat the eggs with a pinch of salt and pepper. Push the tomato and onion mixture to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix them into the tomato and onion mixture.

6.To serve, fluff the cooked rice with a fork and divide it into bowls. Top each bowl with the spicy tomato and onion egg mixture. Garnish with chopped green onions.