Tomato Eggs (西红柿炒蛋)
This is a classic Chinese dish normally served at home, key things to keep in mind, you do not want to overcook the eggs and you do not want the tomatoes to watery. On my to make list and soon.
Ingredients
- 4 eggs
- ½ teaspoon salt
- ¼ teaspoon sesame oil
- 1 teaspoon Shaoxing rice wine
- ground white pepper, to taste
- 3 tablespoons cooking oil, divided
- 225 grams fresh tomatos, cut into thin wedges, (8 oz)
- 1 teaspoon sugar
- 2 tablespoons water
- hot cooked rice, for serving
Instructions
- Crack eggs into a bowl and mix with a fork, then add the salt, sesame oil, Shaoxing wine, and ground white pepper as desired, mix well.
- Heat 2 tablespoons of the oil in a skillet or wok, when hot, add the egg mixture, use a spatula to move the eggs around and cook to form lumps, gently breaking up larger into smaller lumps.
- When the eggs are just cooked and not runny, removed from the pan to a plate and set aside.
- Wipe out the pan with a paper towel, and add the remaining 1 tablespoon of cooking oil, when hot, add the tomato wedges and just give a few quick stirs to start to soften them.
- Sprinkle in the sugar and add the 2 tablespoons of water, give a quick stir, then cover to steam for 30 seconds.
- Add the eggs back to the pan, and stir fry for 30 seconds.
- Transfer to a serving dish.
- Serve with rice on the side, enjoy.
Notes
Low cost per serving.
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