Stir-fried tomato and scrambled egg or “番茄炒蛋” is a classic Chinese home-cooked dish. It may seem like an easy omelet dish but getting the flavour and texture right can be daunting. If you cook it properly, your eggs should be smooth and silky, carrying a hint of the sweetness and the aroma of the tomatoes. Otherwise, eggs taste like regular scrambled eggs and are often overcooked.
How to make Stir-fried Tomato and Scrambled Egg
for 2 servings
- 4 large eggs, beaten
- 2 large tomatoes, cut in chunks
- 2 stalks spring onions, chopped, separate whites and greens
- 4 tbsp ketchup
- ¼ cup water
- Cooking oil
Corn flour slurry
- 2 tbsp water
- 1 tsp corn flour
- ½ tsp salt
- ¼ tsp white pepper powder
- 1 tsp sugar
- In a mixing bowl, beat together eggs, salt and white pepper powder. Set aside.
- On a medium-heat wok, heat up 2 tbsp of cooking oil.
- Add white parts of spring onions. Stir-fry until fragrance.
- Add tomatoes. Stir-fry for about 1 minute.
- Add ketchup and water. Mix well. Bring to a boil.
- Add sugar. Mix well.
- On a separate bowl, add water and corn flour. Mix until smooth.
- Add corn flour slurry into tomatoes. Stir and mix well. Tomato sauce should be thicken enough to be separable with a spatula. Set aside.
- Clean the wok for frying eggs.
- On medium-heat, heat up 2 tbsp of cooking oil.
- Add beaten eggs and let sit for about 30 seconds to a minute until light crusts are formed on the edges.
- Push eggs to the center as it cooks.
- While the eggs are 80% to 90% cooked (up to you – less if you like gooey eggs or more if you like chunky and airy eggs), add cooked tomatoes.
- Give it a quick stir.
- Garnish with green parts of spring onions.
- Give it a final mix and serve while it is hot. Enjoy!