Breakfast & Brunchcookwithdana4.7
Chinese Tomato Egg Stir-Fry (番茄炒蛋)
You can make this Chinese tomato egg stir-fry in less than 15 minutes. The tomato is cooked with soft scrambled eggs and paired with hot white rice. The sweet flavors from the onion and garlic will make you have this dish on repeat!
👥 2 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 5 min🔥 Cook: 10 min👤 Dana Rao📖 cookwithdana
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pan
📝 Preparation Steps
1
Cut tomatoes into quarters. Dice 1/4 white onion and mince 3 cloves of garlic.
2
Add 4 eggs in a bowl and whisk. Set aside.
eggs (whisked)4
3
Heat pan to medium heat. Once the pan is hot, add 1 tablespoom oil. Then add 75% of the whisked eggs (remaining 25% is used to make the sauce creamier). Lightly scramble for ⏱️ 15-20 seconds. Then, set aside.
eggs (whisked)4
4
Place pan on medium heat and add 1 tablespoon oil. Then, add diced onion and minced garlic. Saute for one minute.
5
Then, add tomatoes, 1 tablespoon ketchup, 1/2 cup water, 1 teaspoon sugar, 1/2 teaspoon salt, and 1/2 teaspoon chicken bouillon. Mix well and cover for ⏱️ 2-3 minutes until tomatoes are soft.
ketchup1 tablespoonsugar1 teaspoon
6
Add cooked scrambled eggs from step 3 in the pan. Mix everything together, and then add the remained 25% whisked egg mixture. Cook for ⏱️ 1-2 minutes. This makes the sauce thick and creamy.
eggs (whisked)4
7
Top with sesame oil and mix together. Garnish with fresh green onions and serve with white rice.
Nutrition Facts
calories
309 kcal
fat Content
24 g
serving Size
1 serving
fiber Content
2 g
sugar Content
8 g
sodium Content
790 mg
protein Content
13 g
trans Fat Content
0.04 g
cholesterol Content
327 mg
carbohydrate Content
12 g
saturated Fat Content
5 g
unsaturated Fat Content
18 g
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