Stir-Fried Tomatoes and Eggs

When I was in law school, there was a little Chinese place near the law school where I would sometimes go for lunch and I always had the tomato and egg stir-fry.  It was such a simple combination, just eggs, tomatoes and scallions, but it was so delicious.  I tried to recreate it by stir-frying some tomatoes and scallions, then scrambling in some eggs and adding a bit of soy sauce.  It wasn’t the same.  
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A few months ago I stumbled across this recipe on Rasa Malaysia (a great cooking blog), and when I tried it, it was very much like the dish I remember.  Even better, this is a SUPER easy and quick weeknight meal.  If you have prepared rice in your fridge or freezer, you can have this on the table in 15 minutes. 

Tomato and Egg Stir-Fry
Serves 1
This can be doubled, tripled, etc.
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 2 eggs
  2. 1 tsp Shaoxing rice wine (can be omitted or replaced with sherry)
  3. 1/2 tsp sesame oil
  4. 2 tsp cooking oil (I like peanut or canola)
  5. 3 ripe roma or 4 ripe campari tomatoes, sliced into wedges
  6. sugar, salt and pepper
  7. 1 scallion, thinly sliced on the bias
  8. jasmine or other rice for serving
Instructions
  1. Heat cooking oil in a medium skillet or wok on medium high heat.
  2. Whisk eggs together with sesame oil and rice wine, and add to hot pan.
  3. Stir eggs gently to form large curds. When eggs are soft-scrambled (~2 minutes), push them to the edges of the pan and add tomatoes.
  4. Cook tomatoes for 2-3 minutes, seasoning with a pinch of sugar and salt and pepper.
  5. Add scallions and toss mixture to combine.
  6. Serve over hot rice.
Adapted from Rasa Malaysia
Adapted from Rasa Malaysia
NomAppetit.com http://www.nomappetit.com/

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