Imported from Instagram

Chinese Stir-Fried Tomatoes with Eggs

Name: Chinese Stir-Fried Tomatoes with Eggs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: East Asian
Ingredients: eggs (Whisk the eggs with salt; some are scrambled first and the remaining raw egg is added later to thicken the sauce.); salt (Some is used with the eggs and some to season the tomatoes.); cooking oil (Use a generous amount for the eggs, reserving a little for later.); tomatoes (Cut the majority into wedges and leave one tomato to cut into small dice.); garlic (Stir-fry before adding the tomato wedges.); ketchup (Used to season the tomato mixture.); sugar (Used to season the tomato mixture.); soy sauce (Use a little to season the tomato mixture.); water (Added while the tomatoes soften and break down.); green onions (For garnish.); cooked rice (Serve the finished tomato-and-egg dish over rice.)

Recipe by Jun Wu @jun_guyue · Instagram

Imported by Ryan Gee on SeeMeCook

A popular Chinese home-style dish combining soft, saucy tomatoes with tender scrambled eggs. It is finished with fresh diced tomato and green onion, then served over rice.

2 servings25 minEast Asian

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Ingredients

eggs (Whisk the eggs with salt; some are scrambled first and the remaining raw egg is added later to thicken the sauce.)
salt (Some is used with the eggs and some to season the tomatoes.)
cooking oil (Use a generous amount for the eggs, reserving a little for later.)
tomatoes (Cut the majority into wedges and leave one tomato to cut into small dice.)
garlic (Stir-fry before adding the tomato wedges.)
ketchup (Used to season the tomato mixture.)
sugar (Used to season the tomato mixture.)
soy sauce (Use a little to season the tomato mixture.)
water (Added while the tomatoes soften and break down.)
green onions (For garnish.)
cooked rice (Serve the finished tomato-and-egg dish over rice.)

Steps

1
Whisk the eggs with some salt.
2
Cut most of the tomatoes into wedges. Cut one tomato into small dice and reserve the diced pieces for the finishing stage, so they retain extra texture and freshness.
3
Heat a generous amount of cooking oil in a pan, reserving a little oil for later. Add the whisked eggs and scramble them until they are about 90% set.
4
Remove the partially set scrambled eggs from the pan and set them aside.
5
Add the reserved oil to the pan, then stir-fry the garlic.
6
Add the tomato wedges to the pan.
7
Season the tomato wedges with ketchup, salt, sugar, and a little soy sauce.
8
Add water and cook the tomatoes until they soften and begin to break down.
9
Return the partially scrambled eggs to the pan and add the diced tomatoes.
10
Taste the dish and adjust the seasoning as needed.
11
Pour in the remaining raw egg. Cook it into the tomato mixture to help thicken the sauce.
12
Garnish with green onions and serve over rice.

Notes

The source does not provide ingredient quantities, cooking temperatures, or exact cooking times. It specifies using a generous amount of oil for the initial egg cooking and reserving some for later. The amount of egg held back for thickening is also not specified.