Tomato Egg Stir Fry
A beloved and quick Chinese home-cooking classic: juicy tomatoes stir-fried with fluffy scrambled eggs in a lightly sweet and savory sauce. Served over steamed rice, it is simple, nourishing, and deeply comforting.
Ingredients
- 4 ripe tomatoes, cored, cut into wedges
- 4 large eggs, beaten
- 4 tbsp neutral oil
- 4 green onions, sliced
- 2 cloves garlic cloves, minced
- 2 tsp soy sauce (or tamari for gluten-free)
- 1 tsp granulated sugar
- 1/2 tsp salt
- 1/2 tsp toasted sesame oil
- 2 cups steamed white rice
Instructions
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1
Season 4 beaten large eggs with a pinch of salt and beat until fully combined.
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2
Heat half the 4 tbsp neutral oil in a wok or large skillet over high heat until shimmering. Add the eggs and scramble into large, just-set curds, about 1 minute. Remove from the pan and set aside.
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3
Add the remaining oil to the pan. Add 2 cloves minced garlic cloves and the white parts of 4 sliced green onions and stir-fry for 30 seconds.
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4
Add 4 cored, cut into wedges ripe tomatoes and stir-fry over high heat until they soften and release their juices, about 2-3 minutes.
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5
Add 2 tsp soy sauce (or tamari for gluten-free), 1 tsp granulated sugar, and remaining 1/2 tsp salt. Stir to combine, letting the sauce reduce slightly.
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6
Return the scrambled eggs to the pan and toss gently with the tomatoes. Drizzle with 1/2 tsp toasted sesame oil. Top with the green parts of the green onions and serve over 2 cups steamed white rice.