Tomato and Egg Stir-Fry
This can be doubled, tripled, etc.
Prep Time10 minutes mins
Cook Time5 minutes mins
Total Time15 minutes mins
Servings: 1
- 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.