Chinese · Dinner
Tomato Scrambled Eggs
Chinese home-style scrambled eggs folded through a juicy tomato and scallion base, seasoned simply with salt, sugar and sesame oil. Eggs are cooked soft and glossy then combined with softened tomato so the juices form a light sauce, served hot over steamed rice.
$3
8 minsPrep
8 minsCook
16 minsTotal
EasyLevel
Nutrition per serving
446Calories
21.2gProtein
22.5gFat
42.6gCarbs
9.3gSugar
2.6gFiber
778mgSodium
744mgChol
4.9gSat Fat
645mgPotassium
96mgCalcium
3.6mgIron
1.4mcgVitamin B12
19mgVitamin C
vegetarian
low-calorie
herb-salt
thirty-min-meals
all-time-classics
vegetarian
Instructions
1
Prep
Crack the 4 eggs into a bowl, add a pinch of salt, and whisk with chopsticks until fully blended and slightly frothy.
2
Heat
Heat 1 tablespoon vegetable oil in a wok over high heat until shimmering. Pour in eggs and let them puff at edges for 10 seconds, then scramble gently until just set but glossy. Tip onto a plate.
3
Heat
Add remaining tablespoon oil to wok over medium-high heat. Stir-fry the tomato wedges and scallion whites for 2 minutes until tomato edges soften and release juice.
4
Fold
Add sugar and remaining salt to the tomato, stir over medium heat for 1 minute until collapsed into loose sauce. Return eggs, fold gently for 30 seconds until coated. Scatter scallion greens and sesame oil, toss once off heat. Serve over steamed rice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (200g)
- 22 medium tomato (300g)
- 22 scallion (30g)
- 2 tsp2 tsp sugar
- 1/2 tsp1/2 tsp salt, divided
- 4 tbsp60ml vegetable oil
- 1 tsp1 tsp sesame oil
- 2 cup370g steamed white rice, to serve
