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Chinese-Style Tomato and Egg Stir-Fry
Serves 2 · About 15 min
Fluffy scrambled egg mixed with slightly softened tomatoes. Sweet and tangy, and great with rice.
① Cut the tomatoes and beat the eggs→② Cook the eggs halfway and take them out→③ Stir-fry the tomatoes→④ Put the eggs back and mix
What to buy
Eggs & vegetables
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How to make it
1
Cut the tomatoes and beat the eggs
- Remove the tomato stems and cut into 8 wedges on a cutting board (cut in half, then cut each half into 4)
- If you have green onions, cut them into 3 cm lengths
- Crack 3 eggs into a bowl, add 1/2 tsp sugar and a pinch of salt, and beat well with cooking chopsticks, cutting through the egg white
How to tell it's doneThere are no lumps of egg white, and it's all the same yellow. The tomato pieces are about the same size.
Be carefulWhen using a knife, curl the fingertips of the hand holding the tomato (cat's paw). Tomatoes slip easily, so put them cut side down before cutting.
2
Cook the eggs halfway and take them out
- Put 1 1/2 tbsp vegetable oil in a frying pan and heat over medium-high heat for 1 minute
- Pour in the eggs all at once. When the edges puff up, stir in big strokes from the outside to the center with a spatula
- Stir for 20–30 seconds, and when it's about half set, move it to a plate right away
How to tell it's doneThe egg is in big clumps and still a little runny on top (it will cook again in step 4).
Be carefulThe oil can splatter. Keep your face away and pour the eggs gently from close to the pan.
3
Stir-fry the tomatoes
- Add 1/2 tbsp vegetable oil to the same pan, turn to medium heat, and add the tomatoes
- Stir-fry for 1 minute 30 seconds, turning now and then
- Add 1 tsp sugar and 1/2 tsp chicken stock powder and mix
How to tell it's doneThe tomato skins are peeling a little, and the corners are soft and starting to fall apart. A little red juice is in the pan.
Be carefulIf you stir-fry tomatoes too long, they lose their shape and get watery. Move on after about 2 minutes.
4
Put the eggs back and mix
- Put the eggs from step 2 back in, and mix with the tomatoes for about 30 seconds, breaking the egg into big pieces with the spatula
- Add the green onions, and 1/2 tsp sesame oil and a pinch of pepper if you have them, mix, and turn off the heat
- Taste it. If the flavor is weak, add a pinch of salt
How to tell it's readyNo clear raw egg is left. The egg is fluffy and set, and the red tomato juice coats the egg.
📚 Learn more about this dish
🥬 Ingredient guide
🔪 Cutting & cooking tips
If it didn't work out
It's wateryYou stir-fried the tomatoes too long. Stop step 3 at about 2 minutes. Turn off the heat 30 seconds after putting the eggs back.
The egg is dry and hardYou cooked the egg too much in step 2. Take it out as soon as it's about half set. With too little oil the egg won't be fluffy, so use 1 1/2 tbsp.
The egg stuck to the panThe pan and oil weren't heated enough. Heat for 1 minute before adding the eggs.
Too sourThe tomatoes were too sour. This time, add sugar a pinch at a time and taste. Next time choose ripe, red tomatoes.
The flavor is weakAdd salt a pinch at a time, tasting each time.
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