Chinese Stir-Fried Tomatoes and Eggs
This Chinese stir-fried tomatoes and eggs is a quick and comforting dish made with soft scrambled eggs and juicy tomatoes in a light, savory sauce. Served over a bowl of hot rice, it's a simple yet delicious meal that's perfect for lunch or busy weeknights.
Servings: 2 servings
Calories: 249kcal
Ingredients
- 1 tablespoon extra virgin olive oil or vegetable oil
- 4 eggs
- 4 tomatoes cut into wedges or big chunks
- 1 green onion sliced, white and green part separated
- salt and white pepper to taste
- ½ teaspoon sugar
- 1 teaspoon ketchup
- cornstarch slurry equal parts cornstarch and water mixed, as needed
- ½ teaspoon sesame oil
Instructions
- First, preheat some oil in a pan over medium heat. Beat the eggs and season with some salt. Add the eggs to the pan and scramble them. Then remove the eggs from the pan.1 tablespoon extra virgin olive oil, 4 eggs
- Next, add the tomatoes and white green onion parts. Sauté and cook until the tomatoes start to break down. Season with salt and pepper.4 tomatoes, 1 green onion, salt and white pepper
- Now add the sugar and ketchup. Cook for another minute. Then add the cornstarch slurry as needed to thicken the sauce.½ teaspoon sugar, 1 teaspoon ketchup
- Next, add the scrambled eggs and remaining green onion to the pan. Toss until combined and cook for one more minute.cornstarch slurry
- Turn off the heat. Then add the sesame oil and toss until combined.½ teaspoon sesame oil
- Serve over white rice and enjoy!
Nutrition
Serving: 1serving | Calories: 249kcal | Carbohydrates: 12g | Protein: 13g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 327mg | Sodium: 161mg | Potassium: 728mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2597IU | Vitamin C: 35mg | Calcium: 79mg | Iron: 2mg