Tomato Egg Stir-Fry (番茄炒蛋)
Cooked with minimum ingredients in just a few minutes, tomato egg stir-fry is a must-try Chinese dish. You'll be surprised how wonderful it tastes!
- Prep time
- 3 min
- Cook time
- 4 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 medium ripe tomatoes (about 11oz/310g (see note 1))
- 4 eggs
- 2 tablespoon neutral cooking oil (divided)
- 3 cloves garlic (sliced)
- ½ teaspoon salt
- 1 pinch sugar
- ½ stalk scallions (finely chopped)
Instructions
- 1
Remove the stems of the tomatoes, then cut them into bite-sized pieces. Optionally, remove their skin beforehand (see note 1 to learn how).
- 2
Crack the eggs into a bowl and add 2 tablespoons of water. Beat until the whites and yolks are well integrated.
- 3
Heat 1½ tablespoons of oil in a skillet/frying pan over high heat until very hot (see note 2 if using a carbon steel wok).
- 4
Pour in the beaten egg. Allow the bottom part to set first. Then move with a spatula so that the running part flows to the hot surface to cook. Break the scrambled egg into bite-sized pieces then transfer out to a plate.
- 5
Add the remaining ½ tablespoon of oil to the same skillet/pan/wok. Fry sliced garlic over medium heat until fragrant (do not burn).
- 6
Put in the chopped tomato. Stir-fry for 20 seconds or so. Add ¼ cup (60ml) of water. Leave to cook until the tomato becomes a little mushy.
- 7
Add the scrambled egg. Sprinkle salt, sugar and scallions over. Give everything a quick stir to combine. Dish out and serve immediately with steamed rice, or as a topping for noodles (see note 3 if using a carbon steel wok).