Coming from a Chinese family, tomato and egg stir-fry is a savory and sweet dish that I have eaten very often since I was a little child. It is a very common household dish in many Chinese families and as with most Chinese dishes, it goes great with rice. My mother used to prepare this for my sister and I quite often and it will always have a special place in my heart. The dish in essence is extremely simple and quick to make, with only tomatoes and scrambled eggs seasoned with a little bit of condiments.
Some households add additional ingredients to this stir-fry, a common example being Spam. I like mine without any additional ingredients. You can adjust the sweet and salty profile to your personal preference by adjusting the amount of salt and sugar; this is just how I like to prepare it. Enjoy!
Tomato and Egg Stir-Fry Recipe (番茄炒蛋)
Prep time: 5 minutes | Cook time: 15 minutes
4 Roma Tomatoes (or 2 classic Beefsteak Tomatoes)
1 tsp Cooking Oil
30g Chinese Cane Sugar (片糖)*
1 tbsp Ketchup
1/4 cup Water
A pinch of Salt
*You can use any kind of sugar, but Chinese cane sugar brings such a distinct, rich flavour profile to the dish that it really shouldn't be substituted with anything else.
Welcome to Simple Meals! My name is Celine.