Chinese stir-fried eggs with tomatoes is a simple and comforting dish eaten throughout China. Not so dissimilar to a classic tomato omelette, the dish makes a good weekend brunch or quick mid-week supper. The three main ingredients are egg, tomato and spring onion - everything else can be varied to taste, depending on what is in the store-cupboard.
As with many Chinese recipes, the spring onions are separated into white and green parts. The white is sharper, so is cooked along with other ingredients, and the green reserved for garnish.
* If you might be sensitive to raw egg, then cook through so no 'wet' egg remains.
Ingredients Serves: 2
- Crack the eggs into a bowl. Add the sugar, soy sauce, shaoxing wine, and salt. Mix well.
- Cut the spring onions in two, where the green part meets the white. Finely slice the greens and then the whites, and place in two separate bowls.
- Heat half the cooking oil in a frying pan. Pour in the egg, and leave to bubble for thirty seconds as the base cooks. Gently break up the eggs and move them around the pan with a fork or chopsticks. When the majority of the egg is cooked, but a little remains runny, pour back into the bowl.*
- Add the remaining oil to the pan along with the tomatoes and white parts of the spring onion. Season with a little salt. Cook for 2 minutes until the tomatoes are warmed through. Pour the eggs back into the pan, and toss together with the tomatoes.
- To serve, place the noodles or rice into two bowls. If using noodles, toss with the sesame oil. Pour over the egg and tomato mixture. Garnish with the green spring onion slices.