Chinese Stir-fried Eggs and Tomatoes
Homestyle Chinese cooking for a quick and easy dinner. Softly scrambled eggs and tomatoes over rice. Classic comfort food in less than 10 minutes.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 5 minsCook Time 10 minsTotal Time 15 mins 2 tbsp vegetable oil, divided
2 green onions, sliced
4 large eggs, lightly beaten
5 tomatoes, cored and cut into wedges then chopped
salt to taste
pepper to taste
2 tsp cornstarch
2 tsp water
1 ½ tsp sugar
2 cups cooked rice or noodles
1 Heat 1 tbsp vegetable oil over medium high heat in a large non-stick skillet. Add half the green onions and sauté until fragrant.
2 Add the beaten eggs, folding in from the sides with a spatula, until they are loosely scrambled. Remove to a bowl.
3 To the same skillet, heat the remaining 1 tbsp oil over medium high heat. Add the tomatoes and sauté until they start to release some of their juices, about
4 In a small bowl, whisk together the cornstarch and water until a slurry is formed. Add the slurry to the tomatoes, cooking over medium heat until slightly thickened.
5 Add back the scrambled eggs, mixing them together with the tomatoes mixture. Add the sugar and check for seasoning, adding salt if needed.
6 Serve over cooked rice or noodles.
7 Garnish with the remaining chopped green onions.
Ingredients 2 tbsp vegetable oil, divided
2 green onions, sliced
4 large eggs, lightly beaten
5 tomatoes, cored and cut into wedges then chopped
salt to taste
pepper to taste
2 tsp cornstarch
2 tsp water
1 ½ tsp sugar
2 cups cooked rice or noodles
Directions 1 Heat 1 tbsp vegetable oil over medium high heat in a large non-stick skillet. Add half the green onions and sauté until fragrant.
2 Add the beaten eggs, folding in from the sides with a spatula, until they are loosely scrambled. Remove to a bowl.
3 To the same skillet, heat the remaining 1 tbsp oil over medium high heat. Add the tomatoes and sauté until they start to release some of their juices, about
4 In a small bowl, whisk together the cornstarch and water until a slurry is formed. Add the slurry to the tomatoes, cooking over medium heat until slightly thickened.
5 Add back the scrambled eggs, mixing them together with the tomatoes mixture. Add the sugar and check for seasoning, adding salt if needed.
6 Serve over cooked rice or noodles.
7 Garnish with the remaining chopped green onions.
Chinese Stir-fried Eggs and Tomatoes
