Egg and Tomato Stir Fry is a simple yet delicious Chinese comfort dish that’s quick to make and packed with flavor. The combination of soft, fluffy scrambled eggs and juicy, tangy tomatoes creates a perfect balance of textures and tastes. It’s a versatile dish that can be enjoyed on its own or served over steamed rice for a satisfying meal. Whether you’re looking for a quick lunch or a light dinner, this stir fry is sure to impress with its fresh ingredients and comforting flavors.
Ingredients:
- 4 large eggs
- 2 medium tomatoes, cut into wedges
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper (optional)
- 2 tablespoons vegetable oil
- 1 teaspoon sesame oil (optional)
Instructions:
- Prepare the eggs: Crack the eggs into a bowl and whisk until smooth. Add a pinch of salt and set aside.
- Cook the tomatoes: Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add the garlic and sauté for about 30 seconds, until fragrant. Add the tomato wedges and stir-fry for 2-3 minutes, until they start to soften. Add the soy sauce, sugar, and white pepper (if using). Stir to combine, then remove the tomatoes from the pan and set aside.
- Scramble the eggs: In the same pan, add another tablespoon of oil. Pour in the whisked eggs and cook gently, stirring frequently, until they begin to set but are still slightly runny.
- Combine and finish: Return the tomatoes to the pan with the eggs and stir gently to combine, letting the eggs finish cooking through. Add the chopped green onions and drizzle with sesame oil if desired.
- Serve: Transfer to a plate and serve immediately, either on its own or over steamed rice.
Enjoy your quick and satisfying Egg and Tomato Stir Fry!
