Tomatoes and Scrambled Eggs Stir Fry (番茄炒蛋)
Stir-fried tomatoes and scrambled eggs is probably the most popular and easiest main dish for the Chinese cook at home. You will not find it in most Chinese restaurants because it is such a homey dish that chefs at restaurants might feel is too simple to put on the menu. There is nothing fancy about the dish, yet it is very tasty.
- Prep time
- 14 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 to 3 medium tomatoes (preferably beefsteak tomatoes or tomatoes on the vine)
- 3 large eggs
- 1 scallion
- ¼ teaspoon kosher salt
- 1 tablespoon sugar
- Additional pinch of kosher salt
- Some vegetable oil (about 2 tablespoons)
- Sesame oil (optional)
Instructions
- 1
Wash the tomatoes thoroughly and cut them into small wedges.
- 2
Crack the 3 eggs into a bowl and add the ¼ teaspoon kosher salt. Beat the eggs until well mixed. Then chop the scallion into small pieces.
- 3
Make scrambled eggs. Heat a skillet or shallow pan over medium-high. Then add about 1 tablespoon oil. When the oil is just getting hot, add the chopped scallions and wait for half a minute for the scallion’s fragrance to come out. Then pour the egg mixture into the skillet. Wait a couple of seconds until the bottom of the egg liquid begins to coagulate, then gently start tossing and stirring, and at the same time reduce the heat to medium. Do not break the eggs into small pieces. When the eggs become more solid, but still look quite moist and shiny, take them out immediately and place into a bowl. The whole process should take no more than 2 minutes otherwise the eggs will taste too rubbery.
- 4
Clean the skillet or use a new pan. Heat another tablespoon of oil over medium-high heat. When the oil is getting hot, add the tomato wedges and sprinkle the pinch of salt over the tomato wedges. Gently toss and stir the tomatoes. There will be more and more juice coming out as you toss and stir. When the tomatoes start losing their raw color and turn into a more rich, reddish, and almost orange hue, add the 1 tablespoon of sugar. Then add the scrambled eggs.
- 5
Keep tossing and stirring gently for about half a minute until the tomatoes and scrambled eggs are well mixed but not disintegrated. Pour them into a plate. (Optional: add a few drops of sesame oil to finish if desired).