ChinaEast Asia

Tomato and Egg Stir-Fry

Name: Tomato and Egg Stir-Fry
Total time: 20 min
Yield: 2 servings
Ingredients: 4 Eggs (large), beaten with a pinch of the salt; 450 g Roma tomatoes, cut into wedges; 3 tbsp Vegetable oil, divided; 2 tsp Granulated sugar; ½ tsp Table salt; 2 stalks Green onions (scallions), sliced; 1 cup Long-grain white rice, uncooked, for serving (optional)

20 minServes 2$18.94

Eggs are scrambled into large soft curds, then folded into tomatoes cooked down with a little sugar and salt into a glossy sauce and finished with green onion; an everyday home dish served over rice (fanqie chao dan).

Ingredients

4Eggs (large)beaten with a pinch of the saltBuy 1 carton
450 gRoma tomatoescut into wedgesBuy 1 lb
3 tbspVegetable oildividedBuy 1 bottle
2 tspGranulated sugarBuy 1 bag
½ tspTable saltBuy 1 canister
2 stalksGreen onions (scallions)slicedBuy 1 bunch
1 cupLong-grain white rice (optional)uncooked, for servingBuy 1 bag

Method

Heat 2 tbsp oil in a wok over medium-high heat, pour in the eggs, and push them gently until just set in large soft curds; transfer to a plate.
Add the remaining oil and the tomatoes and stir-fry until they soften and release their juice, about 3 minutes.
Stir in the sugar, the remaining salt, and 2 tbsp water and simmer until saucy.
Return the eggs, fold everything together, sprinkle with green onion, and serve with rice if using.