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Category

Egg,Tomato,Stir-fry,Chinese

Preparation Time

15 minutes

Difficulty

2

Spice Level

0

Tomato & Egg Stir-Fry

Tomato & Egg Stir-Fry

Description of the Dish

"I don’t know where I’d be without this dish. I’m pretty sure every single Chinese person has grown up eating it at least a few hundred times during their life. While at university, I’d frequently turn to this dish, in the same way my roommates would make beans on toast when they were hungry and strapped for cash. I’d argue that this tastes a lot better than beans on toast though, and it’s cheap, easy, and made with the simplest of ingredients! The beauty of this recipe is the way the tangy tomatoes and fluffy scrambled eggs marry together in a combination of salt, sugar, sesame oil, and oyster sauce—it’s so addictive! Serve it on top of steamed rice." — Verna Gao, Have You Eaten?

Ingredients List

Preparation Instructions

  1. Heat 1 tablespoon of the cooking oil in a large frying pan on medium heat and add the eggs. Cook the eggs, stirring them gently until scrambled, breaking up any large pieces. Remove the eggs from the pan and set aside in a bowl.
  2. In the same pan, heat the remaining oil, add the garlic, and sauté, stirring, for 30 seconds, until fragrant. Add the tomatoes and cook for 2–3 minutes, until slightly softened.
  3. Add the salt; sugar; MSG, if using; sesame oil; and oyster sauce to the tomatoes and mix through. Cook until the tomatoes start to break down, adding a splash of water if it looks a bit dry.
  4. Once the tomatoes are nice and saucy, return the eggs to the pan with the green onions and cook, stirring until combined, for another 1–2 minutes, before serving with steamed rice. For a more substantial vegetarian meal, accompany with soy and garlic tofu bites and garlic broccoli.

Nutritional Information (Per Serving)

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