Tomato And Egg Stir Fry (西红柿炒鸡蛋)
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 1/2 tablespoons peanut oil ((or vegetable oil))
- 4 eggs (, beaten)
- 1 lb vine-ripe tomatoes (, chopped to bite-size pieces (about 4 tomatoes))
- 2 cloves garlic (, minced)
- 3/4 teaspoon salt
- 1 teaspoon sugar ((Footnote 1))
- green onion (, sliced (for garnish) (Optional))
Method
- Heat 1 tablespoon of oil in a medium-sized skillet over medium-high heat. When oil is ready, add egg and cook until the bottom side is done, but the top is still raw, about 30 seconds. Scramble the eggs while chopping into bite sized pieces, until the egg is just cooked. Turn to lowest heat, transfer egg to a plate, and set aside.
- Add the remaining 1/2 tablespoon of oil and the garlic and turn back to medium-high heat. Stir the garlic a few times until fragrant. Add tomato and stir fry until the texture becomes soft, 1 to 2 minutes. Add egg back into skillet. Sprinkle the salt and sugar evenly over everything. Quickly mix everything together with a spatula until evenly seasoned. Taste the dish and adjust seasoning by adding a bit more sugar or salt if needed.
- Serve hot over steamed rice as a main dish or a side dish.