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Per serving
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- 1
Prep the tomatoes and eggs
Cut the tomatoes into small wedges and finely chop the scallion. Crack the eggs into a bowl and beat them for about a minute with 1/4 tsp of the salt, the white pepper, and the sesame oil. A splash of rice wine or dry sherry here is optional if you happen to have it.
- 2
Scramble the eggs
Heat a large skillet or wok over medium-high heat and add 2 tbsp of the vegetable oil. Pour in the beaten eggs and scramble just until set but still soft, then scoop them out onto a plate and set aside.
- 3
Stir-fry the tomatoes
Add the last 1 tbsp of oil to the pan and raise the heat to high. Toss in the tomatoes and scallion and stir-fry for about 1 minute, until they start to break down and release their juice.
- 4
Build the sauce
Stir in the sugar, another 1/2 tsp salt, and 1/4 cup water. Add a splash more water if it cooks off too quickly — you want a loose, glossy sauce forming in the pan.
- 5
Finish and serve
Return the scrambled eggs to the pan, toss to coat, then cover and cook 1 to 2 minutes until the tomatoes are fully soft. Uncover and keep stirring over high heat until the sauce thickens to your liking. Serve hot over steamed rice.
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Pantry Tomato and Egg Stir-Fry
Created by: BudgetBites
Ingredients
- 1 lb tomatoes
- 4 eggs
- 1 scallion
- 3 tbsp vegetable oil
- 2 tsp sugar
- 1/2 tsp sesame oil
- 1/4 tsp white pepper
- salt
Instructions
- Prep the tomatoes and eggsCut the tomatoes into small wedges and finely chop the scallion. Crack the eggs into a bowl and beat them for about a minute with 1/4 tsp of the salt, the white pepper, and the sesame oil. A splash of rice wine or dry sherry here is optional if you happen to have it.
- Scramble the eggsHeat a large skillet or wok over medium-high heat and add 2 tbsp of the vegetable oil. Pour in the beaten eggs and scramble just until set but still soft, then scoop them out onto a plate and set aside.
- Stir-fry the tomatoesAdd the last 1 tbsp of oil to the pan and raise the heat to high. Toss in the tomatoes and scallion and stir-fry for about 1 minute, until they start to break down and release their juice.
- Build the sauceStir in the sugar, another 1/2 tsp salt, and 1/4 cup water. Add a splash more water if it cooks off too quickly — you want a loose, glossy sauce forming in the pan.
- Finish and serveReturn the scrambled eggs to the pan, toss to coat, then cover and cook 1 to 2 minutes until the tomatoes are fully soft. Uncover and keep stirring over high heat until the sauce thickens to your liking. Serve hot over steamed rice.