Tomato Egg Stir-Fry番茄炒蛋
The ultimate Chinese home-cooking comfort dish — fluffy scrambled eggs and juicy tomato wedges wok-tossed into a silky, slightly sweet sauce. Ten minutes, four eggs, three tomatoes, dinner is served.
sugar
1 tsp
salt
0.5 tsp
Seasoning Guide: Start with the listed baseline amounts, then adjust gradually after tasting. Fine-tune salt, sugar, acid, and finishing oils in small increments.
Beat Eggs
Crack the eggs into a bowl and beat until smooth. Optionally add a small pinch of salt while beating for seasoning.
Scramble Eggs and Set Aside
Heat oil in the wok. Pour in the eggs and scramble until just set but still soft. Remove and set aside.
Stir-fry Tomatoes Until Saucy
In the same wok, add a little more oil. Stir-fry the tomato wedges with a pinch of sugar until they break down into a thick sauce.
Return Eggs and Toss Together
Return the scrambled eggs to the wok. Toss gently with the tomato sauce. Season with salt and serve.
Serving Suggestion
Serve Tomato Egg Stir-Fry hot with plain rice and one light vegetable side.
Storage
Store leftovers in an airtight container in the refrigerator.
Reheat: Reheat gently on the stove or in the microwave before serving.