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Chinese Stir-Fried Eggs with Tomatoes
Stir-fried eggs with tomatoes is quick, pantry-friendly Chinese comfort food, and there are endless variations. In our version, we don’t add sugar (a classic ingredient), but we do add a dollop of sweet tomato flavor via a tablespoon of ketchup. We cook the eggs and tomatoes separately, starting with the eggs. We then add tomatoes to the empty skillet, cook them until just beginning to blister, then arrange them on the eggs. Finally, our sauce goes into the skillet to heat and thicken. Serve the eggs with rice for a quick dinner.
4
Servings
20 minutes
Ingredients
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3
ripe plum tomatoes (about 12 ounces total), cored, halved and seeded
-
4
tablespoons unseasoned rice vinegar, divided
Directions
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01Cut each tomato half into thirds. In a medium bowl, toss the tomatoes with 1 tablespoon vinegar and ½ teaspoon white pepper. In a small bowl, stir together ¼ cup water, the remaining 3 tablespoons vinegar, the ketchup, ginger, pepper flakes, sesame oil, 2 teaspoons soy sauce and ½ teaspoon white pepper; set aside. In a second medium bowl, whisk together the eggs, remaining 1 teaspoon soy sauce and ½ teaspoon white pepper.
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