Classic Tomato and Egg Stir-Fry (西红柿炒鸡蛋)
Tomato and egg stir-fry is classic, simple and delicious. It is the dish that overseas Chinese students miss the most. The moment I pour the tomato and egg over rice, I can smell the sweet, sour and savory aroma that brings back nostalgic feelings of childhood.
Servings: 2 to 4
- 1 and 1/2 tablespoons peanut oil (or vegetable oil)
- 4 eggs , beaten
- 2 big tomatoes , chopped
- 3 cloves garlic , chopped (about 1 tablespoon)
- 1 teaspoon salt
- 1 tablespoon granular sugar
- chopped green onion for garnish (Optional)
- Steamed rice to serve with
Heat 1 tablespoon oil in a medium sized skillet over medium high heat. When oil is ready, add egg and cook until the bottom side is done, but the top is still raw, about 30 seconds. Stir with a spatula, chopping the egg into bite sized pieces, until egg is just cooked. Turn to lowest heat, transfer egg to a plate, and set aside.
Add the remaining 1/2 tablespoon of oil and the garlic and turn back to medium high heat. Stir the garlic a few times until fragrant. Add tomato and stir fry until the edges are slightly charred and texture becomes soft, about 1 minute. Add egg back into skillet and spread salt and sugar on top of it. Quickly mix everything together will a spatula until evenly seasoned.
Serve warm over steamed rice.
Serving: 147g | Calories: 139kcal | Carbohydrates: 7.6g | Protein: 6.5g | Fat: 9.6g | Saturated Fat: 2.2g | Cholesterol: 164mg | Sodium: 648mg | Potassium: 284mg | Fiber: 1.2g | Sugar: 5.7g | Vitamin A: 19IU | Vitamin C: 22mg | Calcium: 3mg | Iron: 13mg