Stir-Fried Egg and Tomato

 

Juicy tomatoes mingle with softly scrambled eggs in a saucy dish that’s delicious over rice. Satisfying and quick, this staple of Chinese home cooking may well become one of yours.

 

INGREDIENTS

6 large eggs
2 tablespoons vegetable oil, divided
2 scallions, finely chopped (reserve some chopped greens for garnish)
4 medium tomatoes (about 1 pound), each cut into 6 wedges
1 teaspoon sugar
Accompaniment: white rice

 

Direction:

Step 1:   Wash and cut tomato.    Beat eggs with 1/2 teaspoon salt until smooth.   Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until hot. Add eggs and cook.  Immediately scrape eggs into a bowl. Wipe out skillet.

                    

 

 

Step 2:    Heat remaining tablespoon oil in skillet over medium-high heat until hot. Add scallions and stir-fry until just softened, about 30 seconds. Add tomatoes and cook, stirring and turning occasionally, until juices are released and tomatoes are slightly wilted but still intact, 4 to 6 minutes. Sprinkle sugar and 1/4 teaspoon salt over tomatoes and stir to combine. Return eggs to skillet and cook, stirring occasionally, until eggs are just cooked through.

            

 

Serve sprinkled with reserved scallion greens.