Egg and Tomato Stir Fry
This egg and tomato stir-fry is a classic Chinese dish that doesn't need many ingredients to prepare, and the recipe is super easy to learn for everyone.
- Prep time
- 10 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 eggs
- 1 teaspoon Shaoxing wine (Note 1)
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon sesame oil
- 3 tablespoon cooking oil
- 2 tomatoes (about 200 gram)
- 1 teaspoon sugar
- 2 tablespoon water
- 1 scallion, finely chopped
Instructions
- 1
Mix eggs with seasonings: Lightly beat the eggs in a mixing bowl. Add Shaoxing wine, salt, ground white pepper, and sesame oil and mix well.
- 2
Prepare tomatoes: Cut the tomatoes into thin wedges. I cut mine into eight wedges per tomato for a total of 16 wedges.
- 3
Cook the eggs: Heat 2 tablespoons of the cooking oil in a frying pan on high heat. Pour the egg mixture into the pan. Once it starts to hardened, break the egg with a spatula to get small bite-size lumps. When the eggs are no longer runny, quickly transfer to a plate.
- 4
Stir-fry tomatoes: Clean the frying pan a bit and heat a tablespoon of oil on high heat. Add tomato wedges and give a quick 30-second stir fry. Season the tomatoes with sugar, pour the water, give another quick stir, then cover with a lid, and cook for 30 seconds.
- 5
Add fried eggs and scallions: Remove the lid, return the eggs into the pan, and add the chopped scallions. Stir fry for another 30 seconds. Turn off heat and transfer to a serving plate. Serve immediately.