Fried rice with minced Wagyu beef served in whole tomato

by Cheung Long Yin



  • Tomato, 1 pc
  • Wagyu beef (minced), 20g
  • Green bean, a few
  • Chinese cabbage, 1 pc
  • White rice,  60g
  • Spring onion (chopped), a pinch
  • Egg, 1 pc
  • Oil,  1 tsp
  • Salt, a pinch
  • Corn starch, 2 Tbsps
  • Sweet and sour sauce, 80g
  • Chicken stock, 80g



  1. Boil the tomato quickly to remove the skin. Scoop the insides and seeds but leave the flesh intact to make a tomato bowl.
  2. Put a bit of oil into the wok, add in the minced Wagyu beef and cook until medium rare. Remove from the wok and set aside.
  3. Add the rice and egg into the wok, fry until the egg is finely cooked, then add the Wagyu beef back in and mix well. Season with a pinch of salt and green onion. Place the rice into the tomato bowl.
  4. Remove the pod from the green bean. Boil the green bean and Chinese cabbage with salt water. Garnish the tomato bowl.
  5. In a separate pot, mix the sweet and sour sauce and chicken stock together, bring to boil. Add water into the corn starch and pour it into the mixed stock. Stir gently and pour it onto the tomato lid.
  6. Ready to serve.