Chinese · Dinner
Stir Fried Egg With Tomato
Stir-fried scrambled egg with soft tomato wedges in a savory-sweet garlic and soy sauce. The tomato breaks down into a light pan sauce that coats tender egg curds, finished with scallion and white pepper, served hot over steamed rice.
$2
8 minsPrep
7 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
385Calories
15.2gProtein
25.4gFat
25.4gCarbs
8.3gSugar
1.9gFiber
865mgSodium
756mgChol
5.2gSat Fat
400mgPotassium
112mgCalcium
3.2mgIron
1.1mcgVitamin B12
18mgVitamin C
vegetarian
low-calorie
herb-salt
thirty-min-meals
all-time-classics
vegetarian
low-calorie
Instructions
1
Prep
Crack eggs into a bowl, whisk with a pinch of salt until frothy. Cut tomato into wedges. Slice scallion, separating whites from greens. Mince garlic.
2
Heat
Warm half the oil in a wok over high heat until shimmering, pour in eggs, let puff 10 seconds, then scramble 30-40 seconds until just set and glossy. Transfer to plate.
3
Heat
Add remaining oil to wok over medium-high heat, add garlic and scallion whites, stir 20 seconds until fragrant and garlic turns pale gold.
4
Heat
Add tomato wedges, stir-fry 2 minutes over medium-high heat until skins slip and edges soften. Stir in sugar, salt, pepper, soy sauce.
5
Wait
Cover and cook over medium heat for 2 minutes until tomato collapses into loose juicy sauce.
6
Heat
Return egg to wok with scallion greens, toss gently 30 seconds over medium heat until coated in sauce and heated through.
7
Plate
Transfer egg and tomato to a plate and serve immediately with steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (200g)
- 22 medium tomato (300g)
- 22 scallion (20g)
- 2 clove2 clove garlic (6g)
- 3 tbsp40g vegetable oil
- 1 tsp1 tsp sugar
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp white pepper
- 1 tsp1 tsp light soy sauce
- 1 1/2 cup300g steamed white rice, to serve
