10 Minute Chinese Tomato Egg Stir Fry
User Reviews
5
10 Minute Chinese Tomato Egg Stir Fry
Description
This fast recipe starts by beating eggs seasoned with salt and white pepper, which are then lightly cooked until just set but still moist. The eggs are removed from the pan, preserving their tender texture. The tomato base is made by frying the white parts of chopped scallions, cooking diced tomatoes with salt, soy sauce, sugar, water, and pepper until softened and saucy. Returning the eggs to the pan allows them to absorb the tomato flavors slightly while remaining delicate.
To finish, toasted sesame oil and the green parts of the scallions are stirred in for added aroma and flavor. The result is a harmonious combination of soft egg curds and flavorful tomato in a saucy stir fry, commonly spotted in Chinese home cooking.
The recipe emphasizes not overcooking the eggs so they remain moist and can absorb the tomato sauce optimally. Serving is immediate to preserve the texture and freshness.
Ingredients
- 5 egg large
- 2 tomato cored and cut into 1 inch size pieces, medium to large
- 3 green onion chopped, white and green parts separated, or scallions
- 2 ½ tablespoon vegetable oil
- 1 teaspoon soy sauce light
- 2 tablespoon water
- ¼ teaspoon white pepper finely ground
- pinch sugar to balance the flavor
- ½ teaspoon salt or to taste
- ¼ teaspoon sesame oil toasted
Instructions
- Start by cracking eggs into a bowl, season with salt and pepper, and beat until smooth. Then set aside.
- Heat up a pan. Once the pan is heated, add 1.5 tablespoons of oil, and tilt the pan to spread oil all over.
- Pour the eggs, and stir lightly with a spatula until the eggs just starting to set but still runny. Immediately transfer the eggs back into the bowl, and set aside.
- Add a tablespoon of oil to the pan. Add white parts of green onions and cook for about 30 seconds or until fragrant.
- Add tomatoes and stir for a couple of seconds over high flame. Next, add salt, pepper, soy sauce, sugar, and water. Stir to combine, cover the pan and cook the tomatoes until softened.
- Add the cooked eggs to the tomatoes, break them into pieces, and cook for about a couple of seconds to allow the eggs to absorb the tomato flavor. Turn off the flame and mix in the toasted sesame oil and scallion greens.
- Serve and enjoy!
Notes
- Avoid overcooking the eggs; cook until just set but still moist for best flavor absorption.
- This dish combines fresh scallions, eggs, and tomatoes cooked quickly to retain texture and bright flavor.
User Reviews
Overall Rating
5
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