Stir-fried Tomato and Egg (Xihongshi Chao Jidan)

Ingredients

• 4 large eggs
• 3 medium tomatoes
• 2 tbsp green onions, chopped
• 1 clove garlic, minced
• 3 tbsp cooking oil
• 1 tsp sugar
• 0.5 tsp salt
• 0.5 tsp light soy sauce
• 0.25 tsp sesame oil

Instructions

1. Whisk the eggs in a bowl with a pinch of salt until well combined.
2. Cut tomatoes into 1-inch wedges. Separate the white and green parts of the green onions. Mince the garlic.
3. Heat 2 tablespoons of cooking oil in a wok or large skillet over medium-high heat until shimmering. Pour in the whisked eggs and scramble quickly until just set but still soft and fluffy. Do not overcook. Remove the scrambled eggs from the wok and set aside.
4. Add the remaining 1 tablespoon of cooking oil to the wok. Add the white parts of the green onions and minced garlic. Stir-fry for 30 seconds until fragrant.
5. Add the tomato wedges to the wok. Stir-fry for 3-5 minutes, pressing down on the tomatoes slightly, until they start to soften and release their juices.
6. Return the scrambled eggs to the wok. Add sugar, salt, and light soy sauce. Toss everything together gently until heated through and well combined. Drizzle with sesame oil.
7. Garnish with the green parts of the green onions and serve immediately with steamed rice.

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