10 Minute Tomato Egg Stir Fry
Servings: 4
Ingredients
- 5 eggs
- 4 small tomatoes
- ½ tsp salt (or garlic salt) divided, ¼ tsp for the eggs, ¼ tsp for the tomatoes
- ¼ tsp white / black pepper
- ½ tsp sesame oil
- 1 tsp Shaoxing wine or can substitute with water
- 2 tbsp cooking oil divided, 1tbsp for eggs, 1tbsp for the tomatoes
- 1 tsp sugar
- ¼ C water
- 1 scallion optional
Instructions
- Beat the eggs in a bowl and season with the salt, pepper, sesame oil, and Shaoxing wine, if using.
- Cut the tomatos into wedges (I usually cut each tomato into eighths). Finely chop the scallion.
- Heat the wok / skillet over medium high heat, until it starts to smoke (i.e. the wok/skillet is hot). Add 1 tbsp of cooking oil to the wok/skillet and swirl it around. Add the eggs to the pan and scramble. Set aside.
- Add 1 tbsp of cooking oil to the pan again. Turn the heat to high and stir fry the tomatoes for about 1 minute. Then add 1 tsp of sugar, ¼ tsp of salt, and ¼C water to the pan. Cover the wok/skillet for 2 minutes until the tomatoes soften.
- Uncover the wok/skillet and add the cooked eggs and scallion. Stir fry until the sauce thickens.
- Serve & enjoy!