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Chinese Tomato Egg Stir Fry
Chinese Tomato Egg Stir Fry
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Prep Time:
5 minutes
Cook Time:
13 minutes
Total Time:
18 minutes
Quick and affordable Chinese tomato egg dish - a delicious weeknight dinner ready in minutes, perfect with rice.
Ingredients:
  • 1 pound plum tomatoes (4 to 5)
  • 1 tablespoon vegetable oil
  • 5 large eggs, beaten
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons chicken bouillon powder
  • 2 teaspoons sugar
  • 1/2 teaspoon ground white pepper
  • Salt, as needed
  • 1 green onion, trimmed and sliced on a bias, to garnish
  • 2 cups steamed jasmine rice , for serving, optional
Instructions:
  • First, halve the tomatoes and remove the tough stem from each half. Then, slice each half into equal thirds, yielding 6 slices from each tomato.
  • Create velvety scrambled eggs by adding vegetable oil and beaten eggs to a cold nonstick skillet (8 to 10-inch). Heat on medium until a slight layer forms on the bottom, then push the eggs in one direction for layers. Gently stir for 2 to 5 minutes until mostly set but still slightly shiny. Transfer to a plate, and if required, clean the pan.
  • In a hot pan, quickly stir-fry the tomatoes in sesame oil until softened but still slightly firm, around 3 minutes. Add chicken bouillon powder, sugar, and white pepper, stirring until everything blends and the sugar and bouillon melt, about 1 minute.
  • Return eggs to pan with tomatoes, stir-fry for 2 minutes. Taste, add salt if necessary. Garnish with green onions. Serve with steamed rice. Enjoy! If you enjoyed the recipe, please leave a star rating below!

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