🍅 Chinese Tomato Egg Stir-fry (番茄炒蛋) Recipe in 10 Min | Rack of Lam

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola is budget-friendly.

sugar

🥗Healthier: honey

💰Cheaper: none

Honey adds sweetness with potential health benefits.

soy sauce

🥗Healthier: tamari

💰Cheaper: none

Tamari is gluten-free, suitable for those with dietary restrictions.

Wash three ripe tomatoes and cut each into six to eight wedges.

Chop one stalk of scallions.

Crack three large eggs into a bowl and beat thoroughly with 1/4 teaspoon of salt and 1 tablespoon of water.

Heat 1 tablespoon of cooking oil on a pan and scramble the eggs, then set them aside.

Heat another tablespoon of oil on the same pan and add the tomato wedges, stirring for about a minute.

Add 2 teaspoons of shao xing wine, 1/2 teaspoon of sugar, 3 dashes of white pepper powder, 3 tablespoons of water, and 1/4 teaspoon of sesame oil to the pan.

Mix until all ingredients are well blended and adjust measurements according to taste.

Bring the scrambled eggs back into the pan, give it a brief mix, then cover with a lid and cook for another minute or two.

Stir until the eggs are coated with the tomato sauce and top with scallions.

Serve over a bed of white rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens