Tomato and Egg Stir-Fry
番茄炒蛋
fān qié chǎo dàn
A beloved Chinese home-style classic made with silky eggs, juicy tomatoes, and a comforting sweet-savory balance.
Prep Time
2 min
Cook Time
10 min
Difficulty
Easy
Allergens
The allergen information shown above does not include allergens from seasonings or sauces.
Steps
- 1
Wash the tomatoes thoroughly.
- 2
optional: Peel the tomatoes.
- 3
Core the tomatoes and cut them into bite-sized chunks (no larger than 4cm/1.5 inches). Set aside as Tomato Chunks.
- 4
Crack the eggs into a bowl, add 1g of salt, and whisk thoroughly until well combined. Set aside as Egg Mixture.
- 5
Heat a wok or skillet over high heat and add the cooking oil.
- 6
Once the oil is hot, pour in the Egg Mixture. Scramble until the eggs are just set and slightly golden. Set aside as Soft-Scrambled Eggs.
- 7
Turn off the heat. Transfer the Soft-Scrambled Eggs to a plate, then turn the heat back on. Note: Do not wash the pan.
- 8
Add the Tomato Chunks to the pan. Use your spatula to gently press and stir-fry for about 20 seconds, or until the tomatoes soften and release their juices.
- 9
Return the Soft-Scrambled Eggs to the pan and toss everything together to combine.
- 10
Season with 1g of salt and stir-fry briefly to combine.
- 11
Turn off the heat and plate your dish. Serve hot!
Like this recipe?
Save it for later or share it with friends.
Comments
0 comments
Loading comments...