Chinese Tomato and Egg Stir-fry
Serves 210 mins prep7 mins cook
Before I learned how to cook package ramen. I learned to cook tomato and egg stir-fry first. It’s simple and inexpensive. It’s a very common dish to have in an Asian household and my mom used to make this every week. My version is just as easy as any other. I use three basic ingredients of tomatoes, eggs, and scallions. I tend to cook this dish to have a decent amount of liquid left when it’s done, so it will be soaked in with the rice when I eat it. I just love the simplicity of this dish. 😊
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What you need
Instructions
First, scramble the eggs until about 80% cooked. Next, toss the tomato wedges in with chopped scallions on high heat for 2 minutes. Then add the eggs back in and season with some salt to taste and sesame oil. Optionally, add 1 cup of water. Cook until a decent amount of liquid is left.View original recipe