I’m pretty sure this dish is made in every Chinese household, and I’ve seen variations of it in different cultures! It’s one of the simplest dishes to throw together in less than 10 minutes, and it only involves a small handful of common ingredients. Super tasty, perfect as a side dish with some rice, and packed full of protein and antioxidants! Hope you and your families are staying safe and healthy!
Recipe:
Prep: Crack and beat 4-5 eggs and add in 1 tbsp Shaoxing rice wine; season lightly with salt. Dice up 2 vine ripened tomatoes (you can peel them if you like; I like to leave it on). Finely dice 3 stalks of green onion.
On high heat in a nonstick skillet, sauté diced green onion in about 2 tbsp of corn oil for about 1 min. Add in chopped tomatoes, approx. 2 tbsp ketchup, and 1-2 tsp sugar. Stir around for 1 min. Add in cornstarch/water mixture (1 tsp cornstarch dissolved in about 1 tbsp water) to thicken the sauce. Remove immediately from heat and set aside on a dish.
Add a little more corn oil to coat bottom of skillet and add in the eggs. Stir gently with a spatula for about 45-60 seconds until the eggs are just beginning to set (still a bit runny). Add in tomato mixture and ½ tsp sesame oil and stir around for additional 1 min. Remove from heat.
Taste and adjust accordingly with sugar, salt, or ketchup. Garnish with cilantro, green onion, and cherry tomatoes if desired.
Note: cherry tomatoes should only be added for garnish; avoid using them for the stir fry due to the high skin to flesh ratio. Tomatoes on the vine, red beefsteak tomatoes, med/large heirloom tomatoes, and roma tomatoes can all be used. Avoid cherry and grape tomatoes.