Tomato and egg stir fry
Tomato and egg stir fry, from above
Non vegEggChina

Tomato and egg stir fry

Soft eggs, jammy tomatoes, a bowl of rice. The first dish half of China learns to cook.

15 minTime
14 gProtein each
mildSpice
Everyone's first dish2 chapters · 1 min read

Make it your way

Grandma's waySoft scrambled egg folded into sweet sour tomatoes.
The original
303kcalsame
14 gproteinsame
2 gfibresame
15minutessame

Fan qie chao dan, home style.

Per serving, worked out from the ingredient table.

Ingredients

2 servings
Egg4
Salt½ tsp, divided
Cooking oil (vegetable oil)2 tbsp
Tomato3 ripe tomatoes, in wedges
Sugar1½ tsp
Tomato ketchup (ketchup)1 tbsp (optional, many homes do)
Water2 tbsp
Spring onion (green onion, scallion)1 stalk, sliced

Method

4 steps
  1. 1Beat the eggs with a pinch of salt until frothy.
  2. 2Heat most of the oil until hot, pour in the eggs and let them puff, then fold gently into large curds. Remove while still slightly runny.
  3. 3Add the rest of the oil and the tomatoes. Cook, pressing gently, until they soften and release juice.
  4. 4Add sugar, ketchup, remaining salt and the water. Return the eggs, fold through and add spring onion.
Serve it like this

Spoon over a bowl of hot rice so the red juices soak in, spring onion on top. Simple, steaming and fast.

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Make it a meal

What goes with Tomato and egg stir fry: a bread or rice, a side, something to drink and something sweet.

Bread or rice Mantou120 min
Bread or rice Yunnan pineapple rice60 min
On the side Stir fried bok choy with garlic10 min
On the side Egg drop soup15 min
To drink Doujiang40 min
Something sweet Tang yuan45 min
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