Tomato & Egg Stir-fry

Name: Tomato & Egg Stir-fry
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 2 each Tomatoes; 3 each Eggs; 1 stalk Scallion; 1 tsp Sugar; 0.5 tsp Salt; 2 tbsp Oil; 1 tbsp Ketchup; 2 tbsp Water or chicken stock

China's everyday home dish made with just tomato and egg. Fluffy scrambled egg meets sweet-tangy tomato, perfect spooned over rice. Few ingredients, minimal technique — in China it's often the first dish people learn to cook.

Ingredients

2servings

Steps

Beat the eggs with a pinch of salt. Cut the tomatoes into big wedges.
⏲ 2 min
Heat plenty of oil over high heat, pour in the eggs, and once half-set, stir into big fluffy curds; set aside.
⏲ 2 min
In the same pan, stir-fry the tomatoes 2-3 minutes until juicy (ketchup deepens the color).
⏲ 3 min
Season with sugar and salt; add a splash of water or stock for a little sauce if you like.
⏲ 1 min
Return the eggs, fold gently, and finish with scallion (don't overcook the egg).
⏲ 1 min
Spoon over warm rice and eat right away.

Tips & Variations

Variations

Saucier: Add more water/stock to make it great for mixing into rice.
Tomato-egg noodles: Spoon the same sauce over noodles (xihongshi jidan mian).
With tofu: Add soft tofu to bulk it up.
With veg: Toss in onion or pepper, or use it as a stir-fried-rice topping.

Tips

Cook the eggs first and set them aside so they stay soft and don't overcook.
Use plenty of oil on high heat for big, fluffy egg curds.
A little sugar balances the tomato's acidity — adjust to your tomatoes.
Ripe, juicy tomatoes make their own sauce; ketchup boosts color if they're pale.
Add the egg back at the very end and fold gently.