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.
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
- 2 eggs
- 1 tsp Shaoxing rice wine can be omitted or replaced with sherry
- 1/2 tsp sesame oil
- 2 tsp cooking oil I like peanut or canola
- 3 ripe roma or 4 ripe campari tomatoes sliced into wedges
- sugar salt and pepper
- 1 scallion thinly sliced on the bias
- jasmine or other rice for serving
- Heat cooking oil in a medium skillet or wok on medium high heat.
- Whisk eggs together with sesame oil and rice wine, and add to hot pan.
- 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.
- Cook tomatoes for 2-3 minutes, seasoning with a pinch of sugar and salt and pepper.
- Add scallions and toss mixture to combine.
- Serve over hot rice.