Chinese recipe
How to make Tomato and egg stir-fry
西红柿炒鸡蛋 (xīhóngshì chǎo jīdàn)
All of China
Soft scrambled eggs cooked with juicy tomatoes into a sweet and savoury sauce. It is one of the first dishes many Chinese people learn to cook and is eaten at home all over the country, spooned over rice.
Ingredients
- 4 eggs
- 3 ripe tomatoes, cut into wedges
- 1 spring onion, sliced
- 1 teaspoon sugar
- Half a teaspoon of salt
- 2 tablespoons cooking oil
- Steamed rice, to serve
Method
- Beat the eggs with a pinch of the salt.
- Heat 1 tablespoon of oil in a wok, pour in the eggs and stir gently until they are cooked through and no liquid egg remains. Lift them out.
- Heat the rest of the oil, add the tomatoes and cook for 3 to 4 minutes, pressing them with a spoon, until they soften into a sauce.
- Add the sugar and the rest of the salt, then return the eggs and stir for 1 minute.
- Sprinkle with spring onion and serve over rice.
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