Chinese · wok
Tomato and Egg
A timeless wok-kissed classic, silky scrambled eggs folded through sweet, caramelized tomatoes and a touch of sesame.
- Prep
- 5 min
- Cook
- 5 min
- Total
- 10 min
- Serves
- 2-3
Substitution: dry sherry or mirin in place of Shaoxing wine.
- Cut the tomatoes into small wedges, removing the stems. Finely chop the scallion.
- Crack the eggs into a bowl. Season with ¼ tsp salt, ¼ tsp white pepper, ½ tsp sesame oil, and 1 tsp Shaoxing wine. Beat for about a minute.
- Preheat a skillet over medium heat until it just begins to smoke. Add 2 tbsp oil, then immediately add the eggs. Scramble until just set and remove from the skillet.
- Add the remaining 1 tbsp oil to the skillet and turn the heat to high. Add the tomatoes and scallions and stir-fry for 1 minute.
- Add the sugar, remaining salt, and ¼ cup water to the tomatoes.
- Return the scrambled eggs to the skillet and toss everything together. Cover and cook 1-2 minutes until the tomatoes have fully softened. Uncover and stir-fry over high heat until the sauce thickens to your liking.
- Serve immediately over steamed rice.