The Chinese tomato and egg stir fry can be found just about anywhere you go in China. It's really great on a bed of rice. This recipe is one that my family has used for years. I had a ton of tomatoes and a ton of eggs, so this was a perfect night to cook it!
Ingredients:
9 eggs, scrambled
5 small tomatoes (I used roma)
2 cups of rice
1 tsp. of salt
1 tsp. of sugar
2 big squeezes of ketchup
1/4 cup of chopped green onion
3 tbsp. of olive oil
Prepare the rice according to directions.
Cut up the tomato into 1 inch cubes. If you're using something bigger than roma tomatoes, I'd suggest just using 2-3. The egg to tomato ratio should be about one to one.
Scramble your eggs.
In a wok or skillet, add 3 tbsp. of olive oil to medium-high heat. Add the egg and green onion once the oil heats.
Scramble until they are thick, but still runny!
Add in the tomato, ketchup, salt and sugar and stir until all ingredients are mixed together. Be very careful to not stir too frequently, we don't want mushy scrambled eggs! Set the lid on top, to let the tomatoes steam and cook, for about 3-5 minutes.
Serve on some white rice. Even Corbin, who is extremely picky ate his entire plate. That must mean something!
Enjoy! Nom, nom, nom.
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