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RECIPE
10 INGREDIENTS11 STEPS15min

Stir-Fried Tomato with Scrambled Eggs

4.6
14 Ratings
Community Pick
The classic Chinese meal that everyone should know about! This Stir-fried Tomato with Scrambled Eggs is a sweet and sour dish that can be made within 15 minutes and is great over noodles, on its own, or with a bowl of white rice. Who needs meat when vegetables can taste this good?
Stir-Fried Tomato with Scrambled Eggs Recipe | SideChef
The classic Chinese meal that everyone should know about! This Stir-fried Tomato with Scrambled Eggs is a sweet and sour dish that can be made within 15 minutes and is great over noodles, on its own, or with a bowl of white rice. Who needs meat when vegetables can taste this good?
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Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
https://www.SideChef.com
15min
Total Time
$6.46
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
4
Large  Tomatoes
2 Tbsp
Water
1/4 cup
Canola Oil
3 Tbsp
to taste
to taste
Scallions , thinly sliced
as needed
Ice
for blanching the tomatoes
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Nutrition Per Serving

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CALORIES
451
FAT
37.6 g
PROTEIN
13.7 g
CARBS
15.4 g

Cooking Instructions

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Step 1
Prepare an ice bath by combining Ice (as needed) and water in a medium bowl, and set aside.
Step 2
Place a medium pot of water over high heat and bring to a boil.
Step 3
Cut a cross on the tip of your Tomatoes (4) , blanch them by cooking for 30 seconds in the pot with boiling water.
Step 4
Transfer the tomatoes into a bowl of ice water immediately. Remove the skin and discard.
Step 5
Cut the stem out of your tomatoes, cut into wedges, then set aside.
Step 6
In a medium mixing bowl, whisk the Eggs (4) with the Water (2 Tbsp) until well combined.
Step 7
In a wok or a large non-stick skillet, heat up the Canola Oil (1/4 cup) over high heat, until smoke appears. Add in the egg mixture. Use a pair of chopsticks to scramble the eggs. When they are still undercooked and have a creamy texture, remove from the pan (they will finish cooking with the tomatoes).
Step 8
In the same wok or skillet, add in tomatoes and Ketchup (3 Tbsp) stir-fry for about 2 minutes, until tomato juice comes out and a sauce starts to form. If your tomatoes are very dry and no juice is coming out, you can add a splash of water.
Step 9
Season the tomatoes with Granulated Sugar (1/2 Tbsp) , Light Soy Sauce (1 tsp) , and Salt (to taste) .
Step 10
Add the eggs back in. Continue stir-frying for 1 minute, transfer them onto a serving plate.
Step 11
Garnish with Scallions (to taste) and serve.
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Nutrition Per Serving
Calories
451
% Daily Value*
Fat
37.6 g
48%
Saturated Fat
5.2 g
26%
Trans Fat
0.1 g
--
Cholesterol
364.6 mg
122%
Carbohydrates
15.4 g
6%
Fiber
0.9 g
3%
Sugars
11.8 g
--
Protein
13.7 g
27%
Sodium
255.1 mg
11%
Vitamin D
2.0 µg
10%
Calcium
70.8 mg
5%
Iron
2.6 mg
14%
Potassium
635.3 mg
14%
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