Tomato Egg Stir Fry

Name: Tomato Egg Stir Fry
Total time: 15 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 4 Large ripe tomatoes (cut into wedges); 4 Large eggs; 1/4 tsp Salt; 1 tbsp Sugar (adjust depending on tomato sweetness); 2 Scallions (chopped, separate white and green parts); 1 tbsp Ketchup (optional, for deeper color and tang); 1/2 tsp Sesame oil; 2 tbsp Cooking oil

A simple, homestyle comfort food featuring soft scrambled eggs and juicy tomatoes.

15 minutes

Serves 4

Lunch/Dinner

Contains common allergens

Egg Sesame

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Instructions

6 steps

1
Beat the Eggs: Crack the eggs into a bowl, add a pinch of salt and a few drops of sesame oil. Beat vigorously until slightly frothy.

2
Soft Scramble: Heat a wok over medium-high heat with 1 tbsp of oil. Pour in the eggs. Let them sit for 5 seconds, then gently push them around to create large, fluffy curds. They should be slightly runny. Remove from the wok and set aside.
3
Cook the Aromatics: Wipe the wok if necessary, add another 1 tbsp of oil. Toss in the scallion whites and fry for 15 seconds until fragrant.
4
Stew the Tomatoes: Add the tomato wedges. Stir-fry for 1 minute, then add the sugar, salt, and ketchup. Reduce the heat slightly and let the tomatoes simmer in their own juices for 3-5 minutes until they soften and create a rich, chunky sauce.
5
Reintroduce the Eggs: Gently fold the soft-scrambled eggs back into the wok, allowing them to absorb some of the tomato juices without breaking them up too much.
6
Garnish and Serve: Turn off the heat, sprinkle with the chopped scallion greens, and serve immediately over a bowl of steamed white rice.

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