Easy, Soupy, Chinese Egg & Tomato Stir-Fry
When you want something simple, soupy, and homemade, this Chinese comfort food dish warms the body and soul. Ready in 15 minutes or less.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
- 2 tsp cooking oil
- 4 ea large eggs
- 1/2 lb tomatoes about 2 large beefsteak tomatoes
- 2 tsp sugar
- 1/2 tsp salt
- 1 ea green onion top sliced
Heat 1 tsp oil in a non-stick pan to medium heat. Add eggs and keep stirring just until cooked. The eggs should still be a wet and shiny. Set aside on a plate.
Heat remaining 1 tsp oil in the same pan to medium high heat. Add tomato wedges, sugar, and salt. Cook for 3-5 minutes until tomatoes start breaking down, but some large pieces of tomato still remain.
Add eggs back into the pan and stir to combine over medium heat. Serve with rice and top with green onion for garnish.
- Use the ripest, fresh tomatoes that you can find! Summer ripe, heirloom tomatoes work really nicely in this dish.
- You can crack the eggs right into the pan and scramble them while cooking. Or if you don't mind washing an extra bowl, you can whisk them separately beforehand.
- Take care not to overcook the eggs. Remove from the pan when they are still wet and shiny, rather than completely dried out.
- Use a nonstick pan, seasoned wok, or seasoned cast iron pan for easy cleanup of the scrambled eggs.
- After the eggs are cooked, you can wipe out the pan but there is no need to wash it before cooking the tomatoes.
- If you want to play with other seasonings, you can also add rice vinegar, sesame oil, chinese rice wine, and ketchup for more flavor.
Calories: 79kcal | Carbohydrates: 8g | Protein: 1g | Fat: 4g | Cholesterol: 7mg | Sodium: 590mg | Potassium: 268mg | Fiber: 1g | Sugar: 7g | Vitamin A: 945IU | Vitamin C: 15.5mg | Calcium: 11mg | Iron: 0.3mg