2000s Recipes + Menus
Stir-Fried Egg and Tomato
Serves4 (main course)
- Active time:15 min
- Start to finish:15 min
May 2009
Although pairing tomatoes and eggs is hardly a novel concept, this stir-fry is a revelation. Juicy tomatoes mingle with softly scrambled eggs in a saucy dish that’s delicious over rice. Satisfying and quick, this staple of Chinese home cooking may well become one of yours.
- 6 large eggs
- 2 tablespoons vegetable oil, divided
- 2 scallions, finely chopped (reserve some chopped greens for garnish)
- 4 medium tomatoes (about 1 lb), each cut into 6 wedges
- 1 teaspoon sugar
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Accompaniment:
white rice
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Beat eggs with 1/2 tsp salt until smooth but not frothy.
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Heat 1 Tbsp oil in a 12-inch nonstick skillet over medium-high heat until hot. Add eggs and cook, undisturbed, just until a thin film of cooked egg forms on bottom of skillet but most of eggs are still runny, 5 to 10 seconds. Immediately scrape eggs into a bowl. Wipe out skillet.
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Heat remaining Tbsp oil in skillet over medium-high heat until hot. Add scallions and stir-fry until just softened, about 30 seconds. Add tomatoes and cook, stirring and turning occasionally, until juices are released and tomatoes are slightly wilted but still intact, 4 to 6 minutes. Sprinkle sugar and 1/4 tsp salt over tomatoes and stir to combine. Return eggs to skillet and cook, stirring occasionally, until eggs are just cooked through. Serve sprinkled with reserved scallion greens.
- Keywords
- chinese,
- los angeles,
- breakfast,
- genevieve ko
Magazine
(East) L.A. Story
When a different kind of valley girl returns to Southern California’s San Gabriel Valley in search of the best Chinese food in America, she finds that there are great new restaurants—and that her old favorites have endured.
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