Chinese Tomato and Egg Stir Fry
A classic homestyle stir fry of soft, silken scrambled eggs coated in a sweet and savoury tomato sauce.
Ingredients
- 4large eggs
- 0.5 tspfine sea salt
- 2 tbspvegetable oil
- 3spring onions, sliced with whites and greens separated
- 400 gripe tomatoes, cut into wedges
- 1 tspcaster sugar
- 1 tsplight soy sauce
- 2 tbspwater
Method
- Whisk the eggs in a bowl with half the salt until completely combined.
- Heat 1 tablespoon of the vegetable oil in a wok or large frying pan over medium-high heat.
- Pour in the eggs and let them sit for a few seconds to puff, then gently fold them until just set but still soft, and transfer them immediately to a bowl.
- Add the remaining vegetable oil to the hot pan and fry the spring onion whites for 30 seconds until fragrant.
- Tip in the tomato wedges, caster sugar, light soy sauce, water, and remaining salt.
- Cook over medium heat for 3 to 4 minutes, pressing down on the tomatoes lightly until they soften and form a juicy sauce.
- Return the scrambled eggs to the pan and fold gently into the tomatoes to heat through and absorb the sauce.
- Stir through the spring onion greens and remove from the heat.
- Serve with rice.