Vietnamese · Dinner
Stir Fried Eggs With Tomato (Low-Calorie)
Vietnamese-style stir-fried eggs with tomato, made with whole eggs and extra egg whites scrambled into a savory tomato sauce seasoned with fish sauce. Soft egg curds meld with tender tomato, finished with scallion and served over steamed rice.
$2
8 minsPrep
10 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
356Calories
18.2gProtein
14.8gFat
31.2gCarbs
6.6gSugar
1.6gFiber
710mgSodium
285mgChol
3.8gSat Fat
408mgPotassium
79mgCalcium
2.4mgIron
0.9mcgVitamin B12
17mgVitamin C
low-calorie
low-calorie
Instructions
1
Prep
Crack the eggs and egg whites into a bowl, add black pepper, and whisk until uniformly pale yellow with no white streaks remaining.
2
Saute
Heat vegetable oil in a nonstick wok over medium heat for 1 minute, add minced garlic, and stir for 20 seconds until fragrant.
3
Simmer
Add tomato wedges and sugar to the wok; cook over medium heat for 3 to 4 minutes, pressing gently, until tomato softens and releases sauce.
4
Fold
Pour the egg mixture into the tomato sauce and let sit for 20 seconds over medium-low heat, then gently fold until curds just set and glossy.
5
Plate
Scatter thinly sliced scallion over the eggs, spoon onto a plate alongside cooked rice, and serve immediately while warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs
- 44 large (132g) egg white
- 22 medium (240g) tomato
- 2 clove2 clove garlic
- 22 scallion
- 2 tsp2 tsp fish sauce
- 1/2 tsp1/2 tsp sugar
- 1/4 tsp1/4 tsp black pepper
- 3 tsp14ml vegetable oil
- 1 1/3 cup240g white rice, cooked, to serve
