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RECIPE
9 INGREDIENTS5 STEPS20MIN

Scrambled Eggs with Tomatoes

5.0
3 Ratings

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Roots Community Supported Agriculture

Roots is a project of APIOPA. Our goal is to get fresh, and culturally relevant produce into Asian and Pacific Islander communities who lack access.
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A delicious, simple, and authentic Chinese meal.
20MIN
Total Time

Roots Community Supported Agriculture

Roots is a project of APIOPA. Our goal is to get fresh, and culturally relevant produce into Asian and Pacific Islander communities who lack access.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
1 Tbsp
Oil
1/2 Tbsp
1/2 tsp
1/2 tsp
1 Tbsp
Water
1/2 Tbsp
Scallions , diced

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Nutrition Per Serving

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CALORIES
250
FAT
18.8 g
PROTEIN
13.0 g
CARBS
7.0 g

Cooking Instructions

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Step 1
Dice the Scallion (2 teaspoon). Blanch the Tomato (2) in boiling water to peel off their skins for a few seconds, then cut them into chunks.
Step 2
Heat Oil (2 teaspoon) in a frying pan. In a medium bowl, whip the Egg (4) with the Salt (1/4 teaspoon) then stir-fry in the pan. Remove medium-well done eggs from the pan and set aside.
Step 3
Heat some Oil (2 teaspoon) in the pan. Stir-fry the white part of the scallions and the tomatoes until the red tomato juice comes out. Season with Salt (1/4 teaspoon), Granulated Sugar (1 teaspoon), Ketchup (2 teaspoon), Soy Sauce (1/2 teaspoon), and Water (4 teaspoon). Mix well.
Step 4
Add the eggs to the pan, and stir-fry with the tomatoes sauce.
Step 5
Plate and top with rest of green onions on top. Serve, and enjoy!

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Nutrition Per Serving
Calories
250
% Daily Value*
Fat
18.8 g
24%
Saturated Fat
3.8 g
19%
Trans Fat
0.1 g
--
Cholesterol
364.6 mg
122%
Carbohydrates
7.0 g
3%
Fiber
0.5 g
2%
Sugars
5.2 g
--
Protein
13.0 g
26%
Sodium
826.5 mg
36%
Vitamin D
2.0 µg
10%
Calcium
65.0 mg
5%
Iron
2.2 mg
12%
Potassium
332.1 mg
7%
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