Chinese Tomato Egg Stir Fry
A classic Chinese-style stir-fry of soft scrambled eggs and tender plum tomatoes, seasoned with sesame oil, chicken bouillon, sugar, and white pepper, served with jasmine rice.
- 25 min
- 460 kcal
- Vegetarian
- Chinese
Mellowpan tip: Ready in 25 min. A good one for a busy weeknight.
Ingredients
For 4 servings
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Steps
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Step 1:
Prepare the tomatoes: Slice the tomatoes in half. Remove the tough stem from each half that connects to the vine. Cut each half into equal thirds, making 6 slices from each tomato.
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Step 2:
Make the soft scrambled eggs: In a cold 8- to 10-inch nonstick skillet, add the vegetable oil and beaten eggs. Turn the heat to medium.
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Step 3:
Once a thin layer of egg is just beginning to cook on the bottom, push the eggs in one direction to create layers of scrambled eggs.
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Step 4:
Cook, stirring gently the whole time, until the scrambled eggs are mostly set but still slightly wet and shiny, 2 to 5 minutes. Transfer the eggs to a plate and wipe out the pan if needed.
2–5 min -
Step 5:
Add the sesame oil to the pan, followed by the tomatoes. Stir-fry over medium heat until the tomatoes are softened but not mushy, about 3 minutes.
3 min -
Step 6:
Add the chicken bouillon powder, sugar, and white pepper. Toss until combined and the sugar and bouillon have dissolved, about 1 minute.
1 min -
Step 7:
Return the eggs to the pan with the tomatoes. Stir-fry for about 2 minutes to heat through and combine.
2 min -
Step 8:
Taste and add salt only if needed. Sprinkle with the spring onion and serve with steamed jasmine rice.
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