Tomato and Egg Stir-Fry
番茄炒蛋 (fān qié chǎo dàn). This is one of the most famous dishes all over China, and almost every school canteen has it. You will be surprised that egg and tomato make such a tasty stir-fry. It is nice and saucy, which goes really well with white rice. As one of the early recipes that I learn to cook for my family, it is super easy to make. If you are a beginner, this is a perfect recipe for you to try.
⏱️ Prep: 10 min🍳 Cook: 8 min
Ingredients
| 420 g | tomatoes (about 3 medium) |
| 3 | eggs |
| 34 g / 2.5 Tbsp | vegetable oil |
| 4.2 g / 1 tsp | sugar |
| 2.9 g / 1/2 tsp | salt |
| 12 g / 3 Tbsp | diced scallions |
Instructions
- Use a sharp knife to cut a cross on top of the tomatoes. Carefully place them into boiling water for 20 seconds or until you see part of the tomato skin coming off.
- Transfer the tomatoes into an ice bath to cool. Peel the skin and cut the tomatoes into bite size pieces.
- Crack 3 eggs into a bowl and beat them well.
- Turn the heat to high and heat the wok until smoking hot. Add the oil and swirl it around to cover the bottom of the wok.
- Add the egg and stir-fry until set, about 30-40 seconds. Break the egg into smaller pieces using a spatula. Remove the egg from the wok.
- Add the tomato, sugar, and salt to the same wok. Stir over medium heat for a minute. Put on the lid and cook for a few minutes to allow the tomato to release its juice.
- Introduce the egg back to the wok and sprinkle in the diced scallions. Stir until well combined and serve with white rice.