Chinese Tomato Egg Stir Fry

Method13 steps · about 18 min

1. 1

   Step 1: Wash all the plum tomatoes (1 lb) and hold them on a cutting board for slicing.

   Uses 1 lb Plum Tomatoes

2. 2

   Step 2: Cut every washed tomato in half lengthways and remove the tough stem area from each half.

   Uses All the washed tomatoes

3. 3

   Step 3: Cut each trimmed tomato half lengthways into three equal wedges, making six wedges per tomato. Hold all the prepared wedges together.

   Uses All the trimmed tomato halves

4. 4

   Step 4: Beat all five large eggs together in a bowl.

   Uses 5 Large Eggs

5. 5

   Step 5: Put all the vegetable oil (1 tablespoon) and beaten eggs into a cold eight-to-ten-inch nonstick frying pan, then turn the heat to medium.

   Uses 1 tablespoon Vegetable Oil · All five beaten eggs

6. 6

   Step 6: As a thin layer of egg begins setting on the bottom, gently push the eggs in one direction to make soft curd layers.

   Uses All the eggs in their pan

7. 7

   Step 7: Keep gently stirring for two to five minutes until the eggs are mostly set but still slightly moist and shiny. Lift all the soft scrambled eggs onto a plate; they finish cooking when returned to the tomatoes.

   Initial soft scrambling before final tomato cook · 5 minUses All the gently forming scrambled eggs

8. 8

   Step 8: Keep the soft scrambled eggs on their plate and wipe the emptied frying pan if necessary before cooking the tomatoes.

9. 9

   Step 9: Add all the toasted sesame oil (1 tsp) and prepared tomato wedges to the pan. Stir-fry over medium heat for about three minutes until softened but still holding shape, then add all the chicken bouillon powder (2 tsp), sugar (2 tsp) and ground white pepper (½ tsp).

   Soften tomato wedges before adding seasonings · 3 minUses 1 tsp toasted sesame oil · All the prepared tomato wedges · 2 tsp Chicken Bouillon Powder · 2 tsp Sugar · ½ tsp ground white pepper

10. 10

    Step 10: Toss the complete pan for about one minute until the sugar and chicken bouillon powder have dissolved.

    Dissolve bouillon and sugar in tomato juices · 1 minUses The complete tomato-seasoning pan

11. 11

    Step 11: Return every piece of the held soft scrambled eggs to the complete cooked tomato pan and gently combine.

    Uses All the seasoned tomato pan · All the actually scrambled eggs

12. 12

    Step 12: Stir-fry the combined tomatoes and eggs for about two minutes until heated through and the eggs are fully set while remaining soft.

    Finish returned scrambled eggs with tomatoes · 2 minUses The complete combined pan

13. 13

    Step 13: Taste the finished stir-fry and add salt from the separate available quarter teaspoon only if needed. Wash, trim and diagonally slice the green onion, then scatter all of it over the dish. Divide into two or three portions, warming the two cups ready-steamed jasmine rice (2 cups) to serve alongside if desired.

    Uses All the finished stir-fry · Some of the available quarter-teaspoon salt only if needed · 1 Spring Onions · 2 cups already steamed jasmine rice for serving, optional