Stir-Fried Egg and Tomato
A classic Chinese comfort dish combining fluffy scrambled eggs with juicy stewed tomatoes, seasoned with scallions and a touch of sugar. Perfect served over steamed rice.
Ingredients
- •6 whole large eggs
- •2 tablespoons vegetable oil
- •2 whole scallions
- •4 whole medium tomatoes
- •1 teaspoon sugar
- •2 cups white rice
Cooking Instructions
- 1.
Beat eggs with 1/2 teaspoon salt until smooth but not frothy.
2 min
- 2.
Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot. Add eggs and cook, undisturbed, just until a thin film of cooked egg forms on bottom of skillet but most of eggs are still runny, 5 to 10 seconds. Immediately scrape eggs into a bowl. Wipe out skillet.
3 min
- 3.
Heat remaining tablespoon oil in skillet over medium-high heat until hot. Add scallions and stir-fry until just softened, about 30 seconds. Add tomatoes and cook, stirring and turning occasionally, until juices are released and tomatoes are slightly wilted but still intact, 4 to 6 minutes. Sprinkle sugar and 1/4 teaspoon salt over tomatoes and stir to combine. Return eggs to skillet and cook, stirring occasionally, until eggs are just cooked through. Serve sprinkled with reserved scallion greens.
8 min
