Name: Chinese Tomato Egg Stir-Fry
Prep time: 5 min
Cook time: 5 min
Yield: 2
Ingredients: 3 eggs - for the eggs; 1 tbsp water - for the eggs; 1/4 tsp salt - for the eggs; 1 tbsp olive oil - for the eggs; 2 tomatoes - for the tomatoes and sauce; 2 tbsp ketchup - for the tomatoes and sauce; 1 tsp sesame oil - for the tomatoes and sauce; 1 tsp light soy sauce - for the tomatoes and sauce; 15-20 drops stevia - for the tomatoes and sauce; 2 tbsp water - for the tomatoes and sauce; 1 tsp cornstarch - for the tomatoes and sauce; Dash of white pepper - for the tomatoes and sauce

This humble recipe of scrambled egg in a sweet and juicy tomato sauce is arguably the most nostalgia-provoking Chinese dish of all times. It's the ultimate quick and easy meal. And not to mention cheap and delicious as well!

Prep Time 5 mins

Cooking Time 5 mins

Instructions

Wash and cut tomatoes into pieces.
In a bowl, mix the rest of the ingredients for the sauce until combined. Set aside.
Crack eggs into a bowl and beat with salt and 1 tbsp water until combined. Do not over-beat.
Heat up olive oil in a skillet over medium-high heat and add beaten eggs. Cook as you would scrambled eggs, and remove from skillet immediately once cooked.
Add sesame oil and tomatoes to skillet and cook for 1 minute.
Add the sauce. Cover and cook for 3-4 minutes until tomatoes are soft.
Add eggs back to the skillet, stir-fry briefly for 1 minute or until sauce thickens up to your liking. Serve with steamed rice.

Notes

The recipe for this dish differs slightly in each household. Adjust amount of ketchup and stevia as you wish.
Substitute stevia with any sweetener of your choice.
You can peel the skin off and de-seed the tomatoes before cooking if you like for a smoother sauce.

Chinese Tomato Egg Stir-Fry

Ingredients

Eggs

Tomatoes and Sauce

Instructions

Notes