Chinese Tomato Egg Stir Fry
Ingredients
- 1 pound plum tomatoes (4 to 5)
- 1 tablespoon vegetable oil
- 5 large eggs, beaten
- 1 teaspoon toasted sesame oil
- 2 teaspoons chicken bouillon powder
- 2 teaspoons sugar
- 1/2 teaspoon white pepper
- 1/4 teaspoon salt
- 1 green onion,
- 2 cups steamed jasmine rice
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Instructions
- Slice the tomatoes in half. Remove the tough stem from each half that connects to the vine. Cut each half into equal thirds (you’ll get 6 slices from each tomato).,Simply Recipes / Frank Tiu
- In a cold, 8 to 10-inch nonstick skillet, add the vegetable oil and beaten eggs. Turn the heat to medium. Once a thin layer of eggs is just beginning to cook on the bottom, push the eggs in one direction to create layers of scrambled eggs.,Cook, gently stirring the whole time, until the scramble eggs are mostly set but still slightly wet and shiny, 2 to 5 minutes. Remove the eggs to a plate and, if needed, wipe out the pan.,Simply Recipes / Frank Tiu,Simply Recipes / Frank Tiu,Simply Recipes / Frank Tiu
- Add the sesame oil to the pan followed by the tomatoes and stir-fry over medium heat until the tomatoes are softened but not mushy, about 3 minutes. Add the chicken bouillon powder, sugar, and white pepper. Toss until combined and the sugar and bouillon have dissolved, about 1 minute.,Simply Recipes / Frank Tiu,Simply Recipes / Frank Tiu
- Add the eggs back to the pan with the tomatoes. Stir-fry for about 2 minutes to heat through and combine. Taste, adding salt only if needed. Sprinkle with the green onions and serve with steamed rice.,Simply Recipes / Frank Tiu,Simply Recipes / Frank Tiu,Did you love the recipe? Leave us some stars below!
Source
Original recipe: View Original