Homestyle Chinese cooking for a quick and easy dinner. Softly scrambled eggs and tomatoes over rice. Classic comfort food in less than 10 minutes.
Heat 1 tbsp vegetable oil over medium high heat in a large non-stick skillet. Add half the green onions and sauté until fragrant.
Add the beaten eggs, folding in from the sides with a spatula, until they are loosely scrambled. Remove to a bowl.
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 5 minutes. You want them to be soft but not mushy. Add salt and pepper to taste.
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.
Add back the scrambled eggs, mixing them together with the tomatoes mixture. Add the sugar and check for seasoning, adding salt if needed.
Serve over cooked rice or noodles.
Garnish with the remaining chopped green onions.
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Ingredients
Directions
Heat 1 tbsp vegetable oil over medium high heat in a large non-stick skillet. Add half the green onions and sauté until fragrant.
Add the beaten eggs, folding in from the sides with a spatula, until they are loosely scrambled. Remove to a bowl.
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 5 minutes. You want them to be soft but not mushy. Add salt and pepper to taste.
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.
Add back the scrambled eggs, mixing them together with the tomatoes mixture. Add the sugar and check for seasoning, adding salt if needed.
Serve over cooked rice or noodles.
Garnish with the remaining chopped green onions.
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