Tomato and Egg Stir Fry
Fast, easy, and inexpensive, this vegetarian Chinese tomato and egg stir fry is a side dish you'll find often on Chinese and Taiwanese dinner tables.
Servings: 2
Equipment
Ingredients
- 4 eggs
- ¼ cup (59 ml) of water
- ½ teaspoon kosher salt
- ¼ teaspoon white pepper
- ⅛ teaspoon sesame oil
- ⅛ teaspoon soy sauce
- 2 tablespoons cooking oil divided
- 4 (492 g) tomatoes sliced into wedges
- 2 teaspoons granulated sugar
- 2 scallions finely sliced
Instructions
- In a small bowl, whisk together eggs, water, salt, white pepper, sesame oil, and soy sauce.4 eggs, ¼ cup of water, ½ teaspoon kosher salt, ¼ teaspoon white pepper, ⅛ teaspoon sesame oil, ⅛ teaspoon soy sauce
- In a skillet over high heat, add 1 tablespoon of cooking oil then add the egg mixture, quickly scrambling it. Remove from heat and set aside.1 tablespoons cooking oil
- Turn the skillet down to a medium-high heat then add the remaining 1 tablespoon of cooking oil. Add the tomatoes and sugar and cook until tomatoes are softened and kind of mushy. Add the scallions then add in the eggs and continue to stir fry until most of the liquid has evaporated and mixture has thickened. You don’t want it too runny.4 tomatoes, 2 teaspoons granulated sugar, 1 tablespoons cooking oil, 2 scallions
- Serve as a side dish or serve with white rice. Garnish with more chopped scallions on top.
Nutrition
Serving: 1 serving (233 grams) | Calories: 316 kcal | Carbohydrates: 15 g | Protein: 14 g | Fat: 23 g | Saturated Fat: 4 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 12 g | Trans Fat: 0.1 g | Cholesterol: 327 mg | Sodium: 743 mg | Potassium: 739 mg | Fiber: 3 g | Sugar: 11 g
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