Tomato Egg Stir Fry Recipe

Written By Anna Kwan

A Classic Hong Kong comfort food

The best quick dinner to make <3

Most Chinese people grew up eating this staple dish. The combination of fluffy eggs, sweet tomato sauce and piping hot rice is hard to beat, especially since it comes together so fast with little to no effort. I tend to gravitate towards making this dish every time I am feeling overwhelmed with life, it’s so easy and reminds me of when I was a little kid at home.

Everyone makes this dish a little different, with chicken bouillon, salt instead of soy sauce, brown sugar instead of white… but all have one thing in common- each bite feels like the hug we really needed after a long day.

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Ingredients

(Serves 1)

  • 2 medium/ large tomatoes

  • 2 large eggs

  • 1 teaspoon Soy sauce

  • pinch of salt

  • 1/2 teaspoon Sugar

  • 1 teaspoon corn starch + 2 tablespoon of water

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon Sesame oil

  • white pepper

  • White Rice

  • Scallions

Directions:

  1. Measure out your rice, wash with water in the bowl, pour out the cloudy water and repeat until water runs clear. This usually takes 3 passes for me.

  2. I used 1/2 cup of white rice and 3/4 clean water -or till the mid bone of my finger- cook in rice cooker on white rice setting ( usually 30-40 mins)

  3. Crack both eggs into a bowl, add in soy sauce and beat until bubbles form at the surface

  4. Heat up an oiled pan on medium heat and pour in your eggs, fold them gently and don’t over cook. Transfer the eggs to a plate/ bowl and set aside

  5. Cut your tomatoes in half, then make 3-4 slices per half. You should have around 8-10 slices per tomato.

    I like to have the pieces slightly bigger so when we cook them down there is still some texture instead of all mush but it is all personal preference!

  6. Cook the tomatoes on medium/ high heat for 2 minutes, move tomatoes occasionally around the pan with a spatula-they should start to look softer. While this is cooking, combine the cornstarch and water together, mixing well to create a slurry.

  7. Add in sesame oil, sugar, salt and garlic powder and toss for 2 minutes before pouring in your corn starch slurry.

  8. Push down your spatula and break apart some tomatoes, make sure to keep moving this tomato mixture around. Grind in some white pepper to taste.

  9. fold in your eggs into the tomato sauce and combine until eggs are covered well in sauce.

  10. Turn off the heat. Let sit in the pan while you scoop your cooked rice into a bowl- shape it by pressing down gently with the rice scooper, cover the rice with your plate and turn it upside down- remove the bowl and it should create a dome like shape!

  11. Pour over the tomato egg stir fry beside the rice.

  12. Chop a stem of scallions and sprinkle on top.

  13. Serve with a fork and spoon and enjoy!!

 

Have you Eaten?

With love,

xoxo Anna Kwan

Anna Kwan