EASY Tomato and Egg Stir Fry 🍅🍳
Hi guys!
I noticed that you all LOVE my simple ingredients and easy recipes that I’ve been sharing during this quarantine time so I decided to share a few more! This tomato and eggs stir fry is one of it and it is so fast to make (not much of prep), very affordable and super yummy!!
It might not easy to find at a restaurant so you might think this is strange but it is very popular stir fry menu for Chinese/Hong Kong home style food.
I love serving this for brunch/breakfast, quick lunch of even a side dish for dinner! Let’s get started!
Beat eggs in a mixing bowl with 1/4 tsp salt.
Chop green onions and cut tomatoes into wedges. This is all the prep we need to do for this dish!
Heat a large skillet or a wok over high heat and add 1 tbsp cooking oil.
Pour the beaten egg into smoking hot wok and scramble the egg to cook evenly. Don’t scramble too much though, we want to keep the egg together. Remove egg from the wok and set a side.
Heat the now-empty-wok and add 1 tbsp oil and half of chopped green onion. Cook the green onion with oil until you smell the aroma, about 30 seconds to 1 minute.
Stir in tomatoes. Add soy sauce around the edge of the work so it will burn to create beautiful aroma and umami flavor. Also add ketchup and 1/4 tsp salt.
Stir fry all together until tomato release its juice and simmering, about 1 to 2 minutes.
Now add the egg into stir fried tomato and quickly break the egg into the tomato and the juice. Be careful not to over cook them.
Turn off the heat, stir in remaining green onions.
transfer to a serving bowl. Drizzle some sesame oil to your taste.
Enjoy with warm cooked rice!
4 Minutes EASY Tomato and Egg Stir Fry 番茄炒蛋
Ingredients
- 4 eggs
- 1/2 tsp salt, divide in half
- 2 tbsp cooking oil, divide in half
- 2 to 3 green onions, chopped, divide in half
- 3 tomatoes, cut into 1/2” wide wedges
- 2 tsp soy sauce
- 1 tsp ketchup
- Sesame oil, optional
Instructions
- Beat eggs in a mixing bowl with 1/4 tsp salt. Heat a large skillet or a wok over high heat and add 1 tbsp cooking oil. Pour the beaten egg into smoking hot wok and scramble the egg to cook evenly. Don’t scramble too much though, we want to keep the egg together. Remove egg from the wok and set a side.
- Heat the now-empty-wok and add 1 tbsp oil and half of chopped green onion. Cook the green onion with oil until you smell the aroma, about 30 seconds to 1 minute.
- Stir in tomatoes. Add soy sauce around the edge of the work so it will burn to create beautiful aroma and umami flavor. Also add ketchup and 1/4 tsp salt. Stir fry all together until tomato release its juice and simmering, about 1 to 2 minutes. Now add the egg and quickly break the egg into the tomato and the juice. Be careful not to over cook them.
- Turn off the heat, stir in remaining green onions and transfer to a serving bowl.
Drizzle some sesame oil to your taste. Enjoy with warm cooked rice!
9 comments
Slurp😍
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May I know what wok you are using to cook this easy tomato and egg stir fry? Thanks 😊
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So easy and so delicious! Thank you for a fabulous recipe!
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Tried this recipe! It was so easy to make and a definite win for me and my parents! Thank you for sharing!
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So glad I could help!
This was so delicious!!
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i make similar to these but i do it “backwards”!..tomatoes first,green onion second and eggs last!! easy and delish!!
Love it! Wish I could leave a picture <3
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Pls tell me where I can get the wok you’re using. I can’t find one like that and I live in the Dallas area.
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