Egg and Tomato Stir Fry

5.0 from 5 reviews

Author: Anita Jacobson

Categories: Main Dish Vegetarian

Cuisines: Chinese

Ingredients: Egg Vegetables

Prep Time: 10 mins

Cook Time: 5 mins

Total Time: 15 mins

Serves: 4

Ingredients

• 4 eggs
• 1 teaspoon Shaoxing wine (Note 1)
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon sesame oil
• 3 tablespoon cooking oil
• 2 tomatoes (about 200 gram)
• 1 teaspoon sugar
• 2 tablespoon water
• 1 scallion, finely chopped

Instructions

1. Mix eggs with seasonings: Lightly beat the eggs in a mixing bowl. Add Shaoxing wine, salt, ground white pepper, and sesame oil and mix well.
2. Prepare tomatoes: Cut the tomatoes into thin wedges. I cut mine into eight wedges per tomato for a total of 16 wedges.
3. Cook the eggs: Heat 2 tablespoons of the cooking oil in a frying pan on high heat. Pour the egg mixture into the pan. Once it starts to hardened, break the egg with a spatula to get small bite-size lumps. When the eggs are no longer runny, quickly transfer to a plate.
4. Stir-fry tomatoes: Clean the frying pan a bit and heat a tablespoon of oil on high heat. Add tomato wedges and give a quick 30-second stir fry. Season the tomatoes with sugar, pour the water, give another quick stir, then cover with a lid, and cook for 30 seconds.
5. Add fried eggs and scallions: Remove the lid, return the eggs into the pan, and add the chopped scallions. Stir fry for another 30 seconds. Turn off heat and transfer to a serving plate. Serve immediately.

Notes

• (1) Can be replaced with Japanese sake or dry sherry, or chicken stock for a non-alcoholic dish.