Ingredients:
- 4 large eggs
- 3 medium ripe tomatoes, cut into wedges
- 2 tbsp vegetable oil
- 1 tbsp sugar (adjust to taste)
- 1 tbsp soy sauce
- 1/2 tsp salt (or to taste)
- 1/4 cup water (optional, for more sauce)
- 1 tsp sesame oil (optional)
- 2 green onions, chopped (for garnish)
Instructions:
- Prepare the eggs:
- Crack the eggs into a bowl, add a pinch of salt, and beat them until smooth and well-mixed.
- Cook the eggs:
- Heat 1 tablespoon of vegetable oil in a large pan or wok over medium heat.
- Pour in the beaten eggs and let them set slightly before gently stirring. Cook until soft scrambled, then remove from the pan and set aside.
- Cook the tomatoes:
- In the same pan, add another tablespoon of vegetable oil. Add the tomato wedges and cook for 2–3 minutes, stirring occasionally, until the tomatoes start to soften and release their juices.
- Stir in the sugar, soy sauce, and salt. If you prefer a saucier consistency, add about 1/4 cup of water at this stage. Simmer for another 1–2 minutes.
- Combine eggs and tomatoes:
- Return the scrambled eggs to the pan and gently fold them into the tomatoes. Stir to combine, but be careful not to break the eggs too much.
- Drizzle with sesame oil (if using) and adjust seasoning to taste.
- Serve:
- Remove from heat and garnish with chopped green onions. Serve hot with steamed rice.
Tips:
- For a tangier flavor, you can add a small splash of vinegar to balance the sweetness.
- Adjust the consistency by adding more or less water depending on how saucy you prefer the dish.
This Chinese Tomato Egg Stir-Fry is a satisfying dish that’s full of umami and can be made in under 15 minutes, making it a perfect meal for busy days!