Description
Tomato Egg Stir-Fry is a quick and easy dish using only a few simple ingredients. This is the perfect meal for a quick lunch or lazy dinner!
Ingredients
Scale
- 3 large size tomatoes or 4 medium size tomatoes
- 5 large eggs
- 5 cloves garlic, minced
- 2 green onion, chopped
- 1/4 cup white vinegar
- 1 tsp soy sauce
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 tbsp ketchup
- 1 tbsp cornstarch mixed with 3 tbsp water
Instructions
- Prep the ingredients: Chop tomatoes into wedges. Mince garlic and chop green onion, set aside.
- In a wok or cooking pan, add oil and turn to medium heat. Crack 5 eggs into the cooking pan. Gently break the egg yolks and scrambled the eggs for about 30 seconds. Once the eggs are half-cooked, transfer them onto a plate and set it aside.
- In the same pan, add 2 tbsp of oil. Add minced garlic and chopped onions, and sauté until fragrant (about 1 minute). Then add the tomato wedges and stir-fry until they start to soften.
- Add vinegar, soy sauce, sugar, salt, white pepper, and ketchup. Mix until combined and let them cook for about 1-2 minute on medium-high heat.
- Mix cornstarch and water together, and pour into the pan. Stir and let it simmer for about 2 minutes, until the sauce thickened.
- Add eggs back to the pan and cook for another 30 seconds. Turn the heat off and remove pan from the stove.
- Garnish with more green onions. Serve it as a side dish or serve it over rice. Enjoy!
Notes
- If you prefer your eggs to be less runny or less liquid-like, feel free to scramble your eggs for a longer time.
- If you prefer thicker sauce, stir fry the tomato-egg for another 1-2 minutes on medium-high heat.