Tomato and Egg Stir – Fry
This simple yet delicious dish marries the sweetness of ripe tomatoes with the creamy richness of eggs. A classic Chinese – style stir – fry, it features soft, juicy tomatoes and fluffy scrambled eggs in a light, savory sauce. Quick to prepare and full of comforting flavors, it’s a perfect dish for a quick lunch or a side to complement a main course.
Ingredients
Equipment
Method
- Crack the eggs into a bowl. Add a pinch of salt and a little white pepper. Whisk the eggs with a fork or whisk until the egg whites and yolks are well combined and slightly frothy.
- Heat 1 – 2 tablespoons of vegetable oil in a wok or large non – stick frying pan over medium – high heat. Pour the whisked eggs into the pan. Let the eggs cook for a few seconds until the bottom starts to set, then use a spatula to gently scramble the eggs, breaking them into small pieces. Once the eggs are mostly cooked but still a bit moist, remove them from the pan and set aside.
- Add another tablespoon of vegetable oil to the pan if needed. Add the minced garlic and stir – fry for about 30 seconds until fragrant.
- Put the tomato wedges into the pan. Sprinkle the sugar, light soy sauce, and the remaining 1/4 teaspoon of salt over the tomatoes. Stir – fry the tomatoes for 2 – 3 minutes, gently pressing them with the spatula to release their juices and help them break down slightly.
- Return the scrambled eggs to the pan. Add the chopped green onion. Stir everything together gently for about 1 minute, until the eggs are coated with the tomato sauce and heated through.
Notes
For a tangier flavor, you can add a teaspoon of rice vinegar to the tomatoes while cooking.
If you prefer your tomatoes more mushy, cook them for a bit longer, stirring frequently.
You can serve this dish over steamed rice or as a side dish with other Chinese favorites.
If you prefer your tomatoes more mushy, cook them for a bit longer, stirring frequently.
You can serve this dish over steamed rice or as a side dish with other Chinese favorites.