Tomato & Egg Stir Fry
A quick tomato & egg stir fry for a simple meal.
By Keith McBrayerThe recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.
In Chinese households, you’ll find a quick tomato & egg stir fry as a staple easy meal.
Keith McBrayer
Ingredients
Eggs
- eggs2-5 eggs2 parts
- cornstarcha spoonful
- white peppera sprinkle
- salta sprinkle
- soy saucea splash
- cooking oila drizzle
Tomatoes
- tomatoes, quartered1-2 tomatoes1 part
- ketchup, optionala squirt
For serving
- scallions, sliced
- rice, cooked
Method
Step 1: Beat & scramble the eggs
Add the seasonings to the eggs and beat them together until well mixed. Mix in the cornstarch to the eggs. To a wok or pan on high heat, add a drizzle of oil, and follow with the eggs. Quickly scramble on high heat, forming large curds. Before they are completely cooked through, scrape them into a separate bowl.
Step 2: Stir fry the tomatoes
Add the tomatoes to the pan and until softened. To make them saucier, optionally a squirt of ketchup.
Step 3: Combine & serve
Return the eggs to the pan and lightly fold them together with the tomatoes. Serve over cooked rice and garnish with scallions. Enjoy.
FAQ
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