Tomato and Egg Stir-fry
Tomato and egg stir-fry is one of the simplest and comforting dishes. It is easy to make, budget-friendly, and perfect with rice, noodles or toast.
Ingredients
- 2 medium eggs sliced into wedges
- 1 large tomato ripe
- 1 tsp Shaoxing wine
- 1/2 tsp salt to taste
- 2 tbsp neutral cooking oil
- 1 tbsp green onion chopped
Instructions
- In a medium bowl, whisk the eggs lightly. Add the Shaoxing wine and mix lightly.
- Heat a wok or frying pan on medium-high heat.
- Add 1 tablespoon of oil followed by the eggs. Let it set or cook to the desired doneness. Take out of the pan and set aside.
- Heat the wok or frying pan on medium-high heat.
- Add the remaining tablespoon of oil and the sliced tomato to the pan. Stir-fry to coat with oil. Cook the tomatoes until almost tender and season them. Season with salt.
- Add a splash of water. Put the cooked eggs back into the wok or pan and toss everything together. Season to taste.
- Transfer to a serving plate or over steamed rice. Garnish with chopped green onion. Enjoy!
Video
Notes
Use in-season tomatoes if possible and if the tomatoes available are not sweet, consider adding sugar for the sweetness profile.
As with all stir-fries, get all the ingredients ready as everything will happen quickly once the pan is heated.
Try crushing the tomatoes with the back of the spoon to nudge the juices out but still make sure that the tomatoes maintain their shape and not become a mush.
Lightly beat or whisk the eggs. Overwhipping the eggs results in an airy egg which is the opposite of the expected outcome, creamy and soft.