Ingredients (~2 servings)
- 4 large eggs
- 2 tablespoons neutral oil (divided)
- 1 inch knob ginger, peeled and minced (about 1 tablespoon)
- 6 Roma tomatoes, cut into wedges
- 2 tablespoons ketchup
- 1 tablespoon oyster sauce
- 4 tablespoons water
- 2 scallions, chopped (greens only)
- Salt and white pepper to taste
- Steamed white rice (for serving)
Soft Scramble the Eggs
Crack the eggs into a bowl and whisk them vigorously with a heavy pinch of salt and a dash of white pepper until no streaks of white remain.
Heat 1 tablespoon of the oil in a non-stick skillet or wok over medium heat. Pour in the eggs. Let them sit for ~10 seconds until the bottom sets, then push them gently across the pan.
Cook for ~45-60 seconds total. You want large, fluffy curds that are still slightly wet and runny in the center. If they look fully dry, you’ve gone too far. Transfer them immediately to a plate.
Sauté the Aromatics and Tomatoes
Wipe out the pan if needed and add the remaining tablespoon of oil. Toss in the minced ginger and cook for ~30 seconds until fragrant.
Add the tomato wedges. Stir-fry for ~3 minutes; you want the edges to soften and the skins to start wrinkling, but the wedges should still hold their shape.
Build the Sauce
Sprinkle a pinch of salt over the tomatoes to help them release their juice. Stir in the ketchup, oyster sauce, and water.
Simmer for ~3-4 minutes. The water will combine with the tomato juices and starch to create a glossy, slightly thickened sauce that coats the back of a spoon.
Combine and Serve
Dump the soft-scrambled eggs back into the pan. Gently fold them into the sauce for ~60 seconds. This final cook finishes the eggs and lets them soak up the tomato flavor.
Remove from heat immediately. Top with the chopped scallions and serve over hot white rice.
Chinese Tomato and Egg Stir Fry
Ingredients
Ingredients (~2 servings)
- 4 large eggs
- 2 tablespoons neutral oil divided
- 1 inch knob ginger about 1 tablespoon, peeled and minced
- 6 Roma tomatoes cut into wedges
- 2 tablespoons ketchup
- 1 tablespoon oyster sauce
- 4 tablespoons water
- 2 scallions greens only, chopped
- Salt and white pepper to taste
- Steamed white rice for serving
Instructions
- Whisk eggs with salt and white pepper until smooth.
- Heat oil in skillet, pour in eggs and cook 45-60 seconds, creating soft curds. Transfer to plate.
- Wipe pan, add remaining oil and cook ginger for 30 seconds.
- Add tomato wedges, stir-fry 3 minutes until edges soften.
- Sprinkle salt, add ketchup, oyster sauce, and water. Simmer 3-4 minutes until sauce thickens.
- Return eggs to pan, fold into sauce for 60 seconds.
- Top with scallions and serve over rice.
