A childhood favorite that has resurfaced in my kitchen
My mom made this quick and simple Chinese staple often when I was growing up, and with tomato season being quite abundant the last two summers, it's been making a comeback in my own kitchen. It may seem odd to have egg as the staple dinner protein, but I promise it's tasty, and it whips up in only 15 minutes so it's an easy, low-stakes try if you're not sure!
Tomato & Egg Stir Fry
3-4 servings
Ingredients:
1 tbsp oil
6 eggs
About 4 large tomatoes or 6-8 small/medium ones
1 tsp salt
Pepper to taste
A few stalks of green onion (optional)
Rice, for serving
Directions:
Slice up tomatoes like you would an apple. If using green onions, chop finely.
Heat up 1 tablespoon of oil on medium/high heat in a skillet. Meanwhile, crack 6 eggs into a mixing bowl and whisk together until well beaten.
Pour eggs into the heated pan, and cook as you would scrambled eggs.
As soon as the eggs are no longer runny, add in tomatoes, salt, and pepper. Stir and cook for 8-10 minutes, until tomatoes are soft and the liquid is simmering in the pan.
Mixed in chopped green onions in the last minute of cooking. Remove from heat.
Serve over a bed of rice.
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