Chinese: Fan qie chao dan 番茄炒蛋
This classic Chinese dish is so easy yet delicious and healthy! One of my favorite dishes for sure!
Ingredients
6 Large eggs
1 tsp Salt
1/4 tsp White pepper
1/2 tsp Sesame oil
1 tbsp Shaoxing wine
1 tsp White sugar
2 Beefsteak tomatoes (or 1 pound)
4 tbsp Avocado oil
1 tsp Minced ginger
3 Scallions, chopped
Optional: 2 tbsp Ketchup
Steps
Core and cut tomatoes into 1/2 inch wide wedges.
In a mixing bowl, beat the eggs well with salt, sesame oil, rice wine, and white pepper.
Preheat the wok over high heat with 3 tbsp of oil. When the oil shimmers, add most of the scallions (save some for garnish). Cook until aromatic (About 20 sec).
Add the eggs and cook, stirring well with chopsticks, until just set but still runny (About 45 sec). Remove from heat and pour the eggs back into the mixing bowl.
Reheat the wok over high heat with the remaining tbsp of oil. When the oil is hot, add the ginger and cook until aromatic (About 15 sec). Add the tomatoes. Stir fry for 1 minute.
Then add the sugar, salt, and 1/4 cup water.
Cover the wok and cook for 2-3 minutes until the tomatoes are completely softened and juices have begun to form a sauce.
Optional: Add in ketchup.
Reduce the heat to medium. Stir the eggs in the bowl to cut it a bit, then return them to the wok. Cook, stirring, for a few seconds to finish cooking the eggs and to combine.
Top with reserved scallions.
ALLERGENS: Contains egg and sesame.
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