Tomato-Egg Stir Fry
Tomato-Egg Stir Fry is a humble comfort meal made with tangy tomatoes and tender scrambled eggs. It's simple, budget-friendly, and goes perfectly with a bowl of warm rice.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 eggs
- 2 Roma tomatoes (~250 g), cut into wedges
- 1/4 cup water (can add more if you like it soupy)
- 1 tsp white sugar
- 1/2 tsp sesame oil
- 1/4 tsp salt
- 1/8 tsp white pepper
- 1 scallion, chopped (white and green parts separated)
Instructions
- 1
Crack the eggs into a bowl and scramble until smooth. Season this with salt and white pepper.
- 2
In a pan or wok over medium heat, heat up 2 tbsp of oil. Pour in the eggs and scramble until set, but still slightly runny (around 80% cooked). Remove from the pan and set aside.
- 3
Add in 1 tbsp of oil to your pan. Saute the white parts of the scallions until fragrant for about 2-3 minutes.
- 4
Add in the tomato wedges and 1/4 cup of water. Let the tomatoes simmer for 4-5 minutes, or until they begin to soften and release their juices (you can slightly crush the tomatoes to help them breakdown easier).
- 5
Add back in the cooked scrambled eggs. Season with sugar and sesame oil. Continue to stir fry for an additional 1 minute until evenly combined.
- 6
Garnish with the green parts the scallions. Serve warm over rice. Enjoy!