Chinese Tomato Egg Stir Fry Recipe
A quick and easy stir fry that combines fluffy scrambled eggs with sweet and tangy tomatoes, perfect for a busy weeknight dinner.
Equipment
- Cutting board and knife
- Mixing bowl
- Wok or large skillet
- Spatula or wooden spoon
- Measuring Spoons
- Small bowl for seasoning mixture
Ingredients
Main ingredients
- 2-3 pieces big tomatoes The riper the better, ugly ones are fine.
- 3-4 large eggs
- 1-2 pieces green onions Nice but not critical.
- to taste salt Important for flavor.
- to taste sugar Helps bring out tomato flavor.
- as needed tablespoons oil Canola or peanut oil is recommended.
Instructions
Preparation
- Crack the eggs into a bowl, sprinkle with salt, and beat until nicely mixed.
- Heat up a pan with a bit of oil, add the eggs, scramble quickly, and scoop them out before they get too firm.
Cooking Tomatoes
- In the same pan, add diced tomatoes with a drizzle more oil and cook until they look jammy.
- Add a pinch of sugar and lightly salt again.
Combine & Serve
- Slide the eggs back into the pan with the tomatoes and stir together for about 30 seconds.
- Taste and adjust seasoning as needed. Toss over sliced green onion before serving.
Notes
This dish can be served over rice, in wraps, cold on toast, or alongside a salad. No wok needed; a simple nonstick skillet works well.