Tomato and Egg Stir-Fry (番茄炒蛋)
番茄炒蛋 (Tomato and Egg Stir-Fry) is a classic dish in Northeastern Chinese cuisine, known for its simple yet delicious flavors.
Ingredients
- 4 eggs, beaten
- 2 tomatoes, diced
- 2 green onions, chopped
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1/2 teaspoon sugar
Instructions
- Heat the vegetable oil in a wok or skillet over medium heat.
- Add the beaten eggs and scramble until just set. Remove from the wok and set aside.
- In the same wok, add the diced tomatoes and cook for 2-3 minutes until they start to soften.
- Add the scrambled eggs back into the wok with the tomatoes.
- Season with salt and sugar, and stir-fry for another 1-2 minutes.
- Sprinkle with chopped green onions before serving.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 10 minutes
- Total time:
- 20 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 8g
- Carbohydrates
- 10g
- Fat
- 8g
Supplies
Wok or skillet Cutting board Knife Bowl Whisk or fork
Tools
Stovetop
Serving suggestions
Serve the tomato and egg stir-fry with steamed rice for a complete meal.
Tips & tricks
For a variation, you can add a splash of soy sauce or a drizzle of sesame oil for extra flavor.
Cost
$5