Vietnamese · Dinner
Stir Fried Eggs With Tomato
A quick Vietnamese stir-fry of eggs scrambled loosely then folded through juicy fried tomato wedges, seasoned with fish sauce, sugar, and scallion for a savoury-sweet sauce. Served hot over steamed rice, it delivers soft curds coating each tomato piece in a glossy, lightly tangy pan sauce.
$2
8 minsPrep
8 minsCook
16 minsTotal
EasyLevel
Nutrition per serving
385Calories
16.2gProtein
18.4gFat
36.7gCarbs
8.4gSugar
2.1gFiber
1156mgSodium
558mgChol
4.2gSat Fat
560mgPotassium
90mgCalcium
2.6mgIron
1.7mcgVitamin B12
16mgVitamin C
low-calorie
rich-umami
thirty-min-meals
all-time-classics
vegetarian
low-calorie
Instructions
1
Prep
Crack the 3 eggs into a small bowl, add the pinch of black pepper, and whisk with a fork until fully combined and slightly frothy.
2
Saute
Heat 1/2 tablespoon of vegetable oil in a small skillet over medium-high heat. Add the minced garlic and stir 15 seconds until pale gold and fragrant.
3
Fry
Add the tomato wedges and salt to the skillet. Fry over medium-high heat for 2 to 3 minutes, stirring occasionally, until the wedges soften and release juice.
4
Deglaze
Stir the fish sauce and sugar into the tomatoes and cook 30 seconds over medium heat until the liquid bubbles and coats the wedges glossily.
5
Fry
Push the tomatoes to one side of the pan, pour in the remaining oil and whisked eggs, and let sit undisturbed 15 seconds until the edges just set.
6
Fold
Working quickly over medium heat for about 1 minute, gently fold the eggs through the tomatoes until just set with soft, moist curds visible.
7
Plate
Scatter the sliced scallion over the top and slide the eggs and tomato onto a plate with the cooked jasmine rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 66 large eggs (210g)
- 22 small tomato, about 150g
- 2 tsp2 tsp fish sauce
- 1 tsp1 tsp sugar-white
- 2 clove2 clove garlic
- 22 scallion
- 2 tbsp2 tbsp vegetable oil
- 2 pinch2 pinch black pepper
- 1/2 tsp1/2 tsp salt
