Yen Can Cook ~ Tomato Egg Stir Fry

For many Chinese household, this Tomato Egg Stir Fry 番茄炒蛋 represents home-cooked comfort food, or 家常菜 (Jiā Cháng Cài) and every family has their own version. It’s fast, easy, cheap, and made with very simple ingredients. You’ll be really surprised that a tasty and satisfying (and vegetarian!) dish can be created with absolute bare minimum of ingredients.

Ingredients (Serve: 3 – 4)

3 tomatoes 

4 eggs

1/2 teaspoon salt (for eggs)

1/2 teaspoon salt (for stir-fry)

2 tablespoons sugar 

2 tablespoons ketchup 

3 tablespoons water

Cooking oil

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Step 1: For tomatoes, you can choose to peel or leave the them unpeeled. Cut each tomato in half and remove the hard bit at the stem. Cut each half further into wedges and set aside. 

Note: Size of wedges depends on personal preference. I usually cut them smaller so they can break down faster when cooking. I also will remove the seeds as well. 

Step 2: Crack the eggs into a large bowl, add in  1/2 teaspoon of salt, beat until well combined. Set aside.

Step 3: Heat cooking oil in a wok/pan on high heat, pour in the beaten eggs (Step 2), and push the eggs gently around with a spatula to scramble. When the eggs are about 80% cooked through, dish out and set aside. 

Step 4: In the same wok/pan, add a bit more oil, and then add the tomato wedges (Step 1). Cook until soften then add water and season with salt, sugar and ketchup, stir to combine well and bring the mixture to boil.

Step 5: Add the eggs (Step 3) back into the pan. Stir it in and let cook for 20 seconds. Adjust the if needed.  

Step 6: Serve.

HAPPY COOKING!  #stayhealthy #staysafe

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