ChineseMain course
Chinese Tomato Egg Stir Fry
This is a quick Chinese-style stir-fry featuring soft scrambled eggs and plum tomatoes. The eggs are cooked gently until just set but still glossy, then added to quickly stir-fried tomatoes. A touch of chicken bouillon, sugar, and pepper seasons the dish, which comes together in about 50 minutes, including rice. Serve it hot with steamed jasmine rice and a sprinkle of fresh spring onions.
Method
5 steps · 50 min total
- 01
Slice the Tomatoes
Halve the tomatoes, then carefully remove the tough stem end from each half. Cut each half into three equal slices, so you end up with six slices per tomato. - 02
Scramble the Eggs
Grab an 8 to 10-inch nonstick skillet and add the vegetable oil and beaten eggs while the pan is still cold. Turn the heat to medium.
As soon as a thin layer of egg starts to set on the bottom, gently push the eggs in one direction to create soft, folded layers.
