A comforting Chinese tomato and egg stir-fry — soft scrambled eggs folded through silky stir-fried tomatoes in a savoury-sweet sauce. Simple and quick over rice.
- 1 lb Plum Tomatoes
- 1 tablespoon Vegetable Oil
- 5 Large Eggs
- 1 tsp Sesame Seed Oil
- 2 tsp Chicken Bouillon Powder
- 2 tsp Sugar
- 1/2 tsp Pepper
- 1/4 tsp Salt
- 1 Spring Onions
- 2 cups Jasmine Rice
Video
Preparation
- Slice the tomatoes in half, remove the tough stem from each half, and cut each half into thirds (about 6 slices per tomato).
- Make the soft scrambled eggs: in a cold 8- to 10-inch non-stick skillet, add the vegetable oil and beaten eggs, then turn the heat to medium. Once a thin layer begins to cook on the bottom, push the eggs in one direction to create layers, gently stirring until mostly set but still slightly wet and shiny, 2 to 5 minutes. Remove to a plate and wipe out the pan if needed.
- Add the sesame oil to the pan, then the tomatoes, and stir-fry over medium heat until softened but not mushy, about 3 minutes. Add the chicken bouillon powder, sugar and white pepper and toss until dissolved, about 1 minute. (You can use ¼ cup chicken broth in place of the bouillon, thickened with 2 tsp cornstarch dissolved in 1 tbsp water, plus salt to taste.)
- Return the eggs to the pan and stir-fry for about 2 minutes to heat through and combine. Taste and add salt only if needed.
- Sprinkle with the spring onions and serve with steamed rice.
