This is a humble Chinese dish of stir-fried eggs and tomatoes. Not only is it easy to cook up, it takes only 15 minutes from stove to dinner table. Best of all? It’s absolutely delicious.
As simple as it sounds though, this recipe is hard to master.
To make perfect scrambled eggs, you have to keep stirring the beaten eggs in a back-and-forth motion, using a spatula. This will ensure that the eggs form into chunky bits.
Timing is also important as you don’t want runny eggs or overcooked eggs. As soon as the scrambled eggs are set, turn off the heat and set aside.
When it comes to the tomatoes, use only juicy and fully ripe ones. Campari tomatoes are best as these are juicier, sweeter and less acidic.
Ingredients
- 4 large eggs
- 1/2 scant teaspoon salt
- 1/4 teaspoon sesame oil
- 1 teaspoon Shaoxing wine (optional)
- 3 dashes ground white pepper
- 3 tablespoons cooking oil
- 226g fresh tomatoes, cut into thin wedges
- 1 teaspoon sugar
- 2 tablespoons water
Method
- Break the eggs into a bowl and, using a pair of chopsticks or a fork, beat the eggs.
- Add salt, sesame oil, Shaoxing wine and ground white pepper. Beat to mix well.
- Heat up a wok with 2 tablespoons cooking oil.
- Add the egg mixture into the wok and using a spatula, spread the eggs. Keep stirring until the eggs form lumps.
- Gently break the lumps into smaller pieces. As soon as the eggs are cooked, dish out and set aside.
- Clean the wok and heat it up again with 1 tablespoon cooking oil.
- Add the tomato wedges into the wok and do a few quick stirs.
- Add the sugar and water to the tomatoes. Cover it with a lid and let cook for about 30 seconds.
- Now add the eggs to the cooked tomatoes, stir-fry for 30 seconds, dish out and serve immediately.
This recipe can be found in Rasa Malaysia.
Low Bee Yinn is a food blogger and cookbook author.