While I wouldn’t hesitate to spend hours cooking up a storm for a spectacular dish that my family enjoys, I am a firm believer that good food shouldn’t require half a day to prepare. Obviously, this also holds true because I almost always have my hands tied, taking care of my children, working or running household errands. For this reason, simple yet delicious dishes that require 15 minutes or less time to cook are frontrunners in my recipe box. Chinese Tomato Egg Stir-fry is a prime example! Don’t be fooled by the name. It may work well as a breakfast side dish, served with congee, but this main dish is typically served for dinner, with white rice. It’s so easy to prepare and satisfies both adults and little kiddos’ bellies!
If you tried my recipe, leave me a comment, subscribe to my YouTube channel and/or tag me @rackoflam on social media to share pix of your dish and let me know your thoughts!
Chinese Tomato Egg Stir-fry Recipe (番茄炒蛋)
Ingredients
FOR THE EGGS:
- 3 large eggs
- ¼ tsp sea salt
- 1 tbsp water
- 1 tbsp cooking oil
REST OF THE DISH:
- 3 ripe vine tomatoes each cut into 6-8 wedges
- 1 tbsp cooking oil
- 2 tsp Shao Xing wine
- ½ tsp sugar
- 3 dashes white pepper
- 3 tbsp water
- ¼ tsp sesame oil
- 1 stalk scallion chopped
Instructions
- Beat the eggs with the salt and water
- Heat 1 tbsp oil on a large nonstick pan, swirling to coat evenly. Pour the beaten eggs into the pan, gently scramble, then set aside.
- Using the same pan, heat another tbsp of oil, swirling to coat evenly. Add the tomato wedges and stir fry for about a minute.
- Add the wine, sugar, white pepper, water and sesame oil and mix until well blended. Adjust measurements according to taste.
- Bring the eggs back into the pan, mix briefly with the tomatoes, then cover the pan with a lid and cook for another minute or until tomatoes reach your desired softness.
- Remove the lid, garnish the dish with scallions and serve over rice or noodles. Enjoy!
