Tianran's Tomato Stir-Fry with Eggs

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Contributed by: Tianran Ye

eggs and tomato

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If you have ever visited a Chinese restaurant, this dish will definitely appear on the menu. Now you can enjoy this authentic Chinese dish at home with this recipe. It is easy to make and delicious with pasta, rice, and any kind of noodles you have available!

Serves:
2 servings
Total Time:
15 minutes
Prep Time:
5 minutes
Cook Time:
10 minutes

Ingredients


Eggs - 3 large Salt - ¼ teaspoon Cooking-wine - 1 Tablespoon Tomato - 1 large Oil - 4 teaspoons Salt - to taste Water - 2 Tablespoons Rice - cooked brown or white rice, or noodles for servings

Instructions

Step 1
Combine ¼ teaspoon salt, 1 Tablespoon cooking wine and 3 large eggs in a bowl and mix well.
Step 2
Heat 2 teaspoons of oil on a pan. When the oil is hot, tilt the pan so the oil coats the bottom of the pan. This way, the eggs will not stick. Pour in the egg mixture and scramble until the eggs are mostly coagulated, but still a bit runny (they will be cooked a second time). Pour the eggs back into the mixing bowl.
Step 3
Cut tomatoes into medium cubes. Add tomatoes and 2 teaspoons of oil into the cooking pan with water. Turn the heat on medium-high and cover the pan with a lid. Cook until tomatoes are 80% softened.
Step 4
Uncover the pan and pour the eggs back into the pan. Turn down the heat to medium. Stir the tomatoes and eggs together for 2 minutes or until most of the liquid evaporates. Then, cover with the lid again and turn the heat down to low.
Step 5
After 2 minutes of cooking on low heat, turn off the heat. Add salt to the pan to taste. Serve with rice or noodles.

Notes

Nutrition Information

Serving Size:
2 serving
Calories:
198 Calories
Fat:
16
Saturated Fat:
3.22
Carbohydrates:
Net Carb: 4.28
Dietary Fiber:
1
Protein:
9
Sodium:
381

Dietary Restrictions

Vegetarian