Tomato and Egg Stir-Fry Recipe
Growing up in a Chinese immigrant family meant learning to cook young. With parents working all the time, the kids sometimes had to prepare dinner before they got home.
Tomato and egg stir-fry is the comfort food and a staple in many Asian households.
Whether you’re in a rush or don’t know what to make, this dish is the answer. It is a simple, easy and tasty dish!
It uses two main ingredients, you guessed it, tomato and egg! The sweet mellow flavour of the tomatoes is balanced by the fluffy, more savoury taste of the eggs.
If your kids are just starting to learn how to cook, tomato and egg stir-fry is a great dish to get them to begin with.
Tomato and Egg Stir-Fry Recipe
Servings: 2
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients:
- 2 small to medium tomatoes
- 1 scallion
- 3 large eggs
- 3/4 tsp salt
- 1 tsp Shaoxing wine (optional)
- 3 tbsp vegetable oil
- 1 tsp sugar
- 1/4-1/2 cup water
Instructions:
- Prepare the vegetables by washing them in cold water.
- Slice the tomatoes into even-sized wedges, about 8 wedges per tomato.
Note: for a less saucy dish, remove the seeds and surrounding soft flesh of the tomato. - Finely chop the scallions and set aside.
- Crack the eggs into a small bowl and gently whisk them.
- Add ¼ of the salt to the eggs and whisk until combined.
- Heat up a medium-sized pan over high heat and add in the vegetable oil.
- Once the oil has heated up, scramble the eggs for 1 minute.
- Add in the vegetable oil, once the oil has heated up, add the tomatoes in.
- Add ¼ cup water, 2 teaspoons sugar, 1/2 teaspoon salt (or to taste). Also, add the Shaoxing wine if you would like.
- Add the eggs in and stir-fry all the ingredients for 1 minute.
- Cook until the tomatoes have softened or until the sauce thickens to your liking and then add the scallions in.
- Serve with steamed rice. Ready to enjoy!
