Stir fried tomato and egg is super simple side dish to add to your repertoire of Chinese cuisine. What’s funny is that I never see this on “Chinese” takeout menus, even though it’s so easy to make. When I lived in China, I ate tomato and egg all the time! Include it as a side dish for a family meal or eat it over rice on its own.
I don’t really have much else to say about this dish, but here are some cooking options. If you’re cooking Cantonese style, you might want to add some sugar to the tomatoes. Additionally, if you’re not a lazy cook like me, the proper way to cook this dish is to scramble the eggs first until they are just set, scoop them out of the wok, fry the tomatoes next, then add the eggs back in at the end. But, if you’re like me, you just squish your ingredients to one side and fry it all at once.
Give these Chinese tomato and eggs a try, and let me know what you think!
Chinese Stir Fried Tomato and Egg
Ingredients
- 2 tomatoes
- 4 eggs
- salt
- oil for frying
Instructions
- Chop the tomatoes into bite size pieces. Set aside.
- Lightly beat eggs. Set aside.
- In a hot wok or frying pan with oil, stir fry the tomatoes until they become soft. (Optional: you can add a little bit of sugar here if your tomatoes are very acidic)
- Push the tomatoes to the side and pour in the beaten eggs. Allow eggs to cook and firm up slightly before mixing with the tomatoes.
- Add salt to taste. Enjoy!
