Direct answer: Soft-scramble eggs, remove them, cook tomatoes with a little sugar and salt until saucy, then fold the eggs back in and serve with rice.
Chinese tomato egg stir fry is a classic comfort dish because it turns eggs and tomatoes into a soft, savoury-sweet sauce for rice. The method is quick, but the order matters: cook the eggs first, then the tomatoes.
Serves 2 to 4, depending on sides. Time: about 20 to 40 minutes.
Ingredients
- 3 eggs
- 3 medium tomatoes, chopped, or 1 tin tomatoes drained well
- 1 tbsp oil
- 1 spring onion, sliced
- 1 tsp sugar
- 1 tsp soy sauce, optional
- Salt and white pepper
- Cooked rice, to serve
Method
- Beat the eggs with a pinch of salt.
- Heat half the oil in a pan. Add the eggs and stir gently until softly set, then remove.
- Add the remaining oil and the white part of the spring onion.
- Add the tomatoes, sugar, soy sauce if using, and a pinch of salt. Cook for 4 to 6 minutes until saucy.
- Return the eggs to the pan and fold them through the tomatoes.
- Finish with spring onion greens and serve with rice.
Notes
The eggs should be soft because they keep cooking when returned to the pan. Fresh ripe tomatoes are best, but tinned tomatoes work if drained so the dish is not too watery.
Storage: Cool leftovers quickly, keep them covered in the fridge, and eat within 2 days. Reheat until piping hot throughout, and do not reheat rice more than once.