Chinese · serves 2

Tomato Egg Stir Fry

The Chinese home-cooking staple. Ten minutes, three ingredients, endlessly repeatable.

12 min Easy Contains egg

Ingredients

  • 5 eggs
  • 4 ripe tomatoes, in wedges
  • 4 garlic cloves
  • 1 tsp sugar
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • Spring onion
  • 3 tbsp oil
  • Rice for 2

Method

  1. Beat the eggs with a pinch of salt and 1 tsp water.
  2. Hot oil, eggs in. Let them puff and set for 20 seconds, then scramble into big soft pieces. Take out while underdone.
  3. Garlic in the same pan, then the tomato wedges.
  4. Sugar and a pinch of salt. Cook 4 minutes until they collapse and release their juice — that juice is the sauce, don't add water.
  5. Eggs back in, soy sauce, toss for 30 seconds.
  6. Sesame oil and spring onion off the heat. Over rice.

Questions people ask about Tomato Egg Stir Fry

How long does Tomato Egg Stir Fry take?

About 12 minutes from starting to sitting down, and it is straightforward. That is start-to-finish, so it works on a weeknight when you have not planned anything.

What is the one thing to get right in Tomato Egg Stir Fry?

Sugar and a pinch of salt. Cook 4 minutes until they collapse and release their juice — that juice is the sauce, don't add water.

What can I use instead of eggs in Tomato Egg Stir Fry?

Use for binding, 1 tbsp besan whisked with 2 tbsp water per egg. For scrambles, crumbled firm tofu with a pinch of kala namak.

Can I make Tomato Egg Stir Fry ahead of time?

Not really. This one relies on being crisp, and crisp does not survive the fridge. Prepare the components ahead if you like, but cook it just before eating.

What do you serve with Tomato Egg Stir Fry?

Over rice. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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