Chinese Stir-Fried Eggs and Tomatoes
Stir-fried eggs and tomatoes is possibly the easiest Chinese stir-fry dish you could make! The secret to a tasty and fluffy egg and tomato omelette lies in a light seasoning to add flavour, and whipping the eggs just before tipping into hot oil for super fluffy texture!
Ingredients
- 4 eggs
- 2 large ripe tomatoes each cut into 6 to 8 wedges
- 1 scallion spring onion, roughly chopped, white and green sections separated
- 4 tbsp oil
- salt and sugar to taste
Seasoning for eggs:
- 1 tsp sesame oil
- 1 tsp light soy sauce
- 1 tsp Chinese wine (optional)
- Dash of white pepper
Seasoning for tomatoes:
- 1 tsp sugar or to taste
- 1 tbsp rice vinegar
- 1 - 1 ½ tsp light soy sauce
Instructions
- In a wok or skillet, add 1 tbsp oil and heat over high heat. Fry chopped white scallions until fragrant.
- Add the tomatoes, and stir fry until the tomatoes soften and start to release juices. Press lightly on the tomatoes with your wok chan or spatula to release more juices, if desired.
- When tomatoes are soft enough, sprinkle sugar, rice vinegar, and light soy sauce. Give the tomatoes a good stir to mix well. Turn off the heat, dish out the tomatoes and the juices. Set aside.
- In a cleaned wok or skillet, add the remaining 3 tbsp oil. Heat over high heat until oil is very hot.
- Whip eggs vigorously with a fork or whisk for 10 to 15 seconds just before tipping into the hot oil. Let the eggs set slightly for a few seconds.
- Use your wok chan or spatula to swirl the eggs around in the wok or skillet as it cooks, to get nicer looking and chunkier streaks of scrambled egg. Just as eggs start to set, TURN OFF THE HEAT.
- Tip in the cooked tomatoes and juices, and give it a good toss for a few seconds to mix well.
- Lastly, add the remaining chopped scallions, and toss for a few seconds to mix well. Do a taste test, and add more salt or sugar to your liking.
- Dish out onto a serving plate. Serve hot.
Nutrition Information:
Serving: 1serving, Calories: 235kcal, Carbohydrates: 7g, Protein: 7g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 16g, Cholesterol: 186mg, Sodium: 448mg, Fiber: 1g, Sugar: 5g
Did you make this recipe? Be sure to leave a rating and a review in the section below, and tag @foodelicacy on Instagram and hashtag it #foodelicacy so I can see!
