Vietnamese · Dinner
Stir Fried Eggs With Tomato (Gluten-Free)
Vietnamese-style stir-fried eggs with tomato, a fast weeknight dish where beaten eggs are scrambled to soft curds then tossed with sweet-tart tomato wedges collapsed into a light sauce with fish sauce, garlic and scallion. Served over rice, it is a quick, tomato-rich, gluten-free comfort plate.
$2
8 minsPrep
7 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
380Calories
18gProtein
24gFat
21gCarbs
7gSugar
1.8gFiber
745mgSodium
571mgChol
5.1gSat Fat
625mgPotassium
90mgCalcium
2.8mgIron
1.7mcgVitamin B12
15mgVitamin C
gluten-free
low-carb
low-calorie
gluten-free
Instructions
1
Prep
Crack the eggs into a small bowl, season with black pepper, and whisk until yolks and whites are fully blended and slightly foamy.
2
Heat half the vegetable oil in a wok over medium-high heat until it shimmers. Add the garlic and cook 20 seconds until fragrant and golden at the edges.
3
Add tomato wedges to the wok and cook over medium-high heat for 2 to 3 minutes, pressing gently with a spatula, until skins soften and juices thicken into a light sauce.
4
Stir fish sauce and sugar into the tomato, cook 30 seconds over medium heat until glossy and sugar dissolves. Push tomato to one side, add remaining oil, pour in eggs, and cook undisturbed 20 seconds over medium-high heat until edges just begin to set.
5
Scramble the eggs with a spatula, folding in the tomato, and cook 1 to 2 minutes total until eggs form soft curds with no runny liquid.
6
Scatter scallion over the pan and toss once to combine, removing from heat as soon as it wilts slightly, about 10 seconds.
7
Plate
Spoon the eggs and tomato alongside the cooked rice and serve at once.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs (150g)
- 22 small tomato (200g)
- 2 clove2 clove garlic
- 22 scallion
- 2 tsp2 tsp fish sauce
- 1/2 tsp1/2 tsp sugar
- 2 tbsp2 tbsp vegetable oil
- 2 pinch2 pinch black pepper
- 1 cup180g cooked white rice, to serve
