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Tomato and Egg Stir-Fry

This can be doubled, tripled, etc.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Servings: 1

Ingredients

  • 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

Instructions

  • 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.

Notes

Adapted from Rasa Malaysia