This 10-Minute Tomato Egg Stir Fry Will Change Your LIFE! 🔥

By Aaron and Claire · 10 min

Ingredients

Instructions

1. Cut the tomatoes into wedges and remove the cores. Cut into smaller pieces if you want a soupier dish.
2. Thinly slice the green onions, keeping the whites and greens separate.
3. Beat the eggs with 1/4 tsp kosher salt, a small pinch of sugar and a small pinch of MSG (if using). Set aside.
4. In a small bowl, mix 1 tsp soy sauce, 1 tsp oyster sauce and 1 tsp sugar.
5. Measure 2 tbsp water and 1 tbsp ketchup into separate bowls.
6. In a small bowl, whisk 1/2 tbsp cornstarch with 1 tbsp water to make a slurry.
7. Heat 2 tbsp oil in a wok over high heat. Pour in the eggs and cook for 45 seconds, moving them gently, until about 80% cooked. Remove and set aside.
8. In the same wok, heat 1 tbsp oil over high heat. Add the white parts of the green onions and stir-fry for 1 minute until fragrant.
9. Add the tomatoes and a pinch of salt, then pour in the sauce. Stir-fry for 1 to 2 minutes; the sauce will scorch slightly, which adds smoky flavour.
10. Add the 2 tbsp water and the ketchup. Stir and simmer for 1 to 2 minutes, until the tomatoes soften and the juices bubble.
11. Stir in the cornstarch slurry and cook for about 30 seconds, until the sauce thickens.
12. Return the eggs to the wok, break them into smaller pieces and stir for 1 minute. Taste and add more salt if needed, then add the sesame oil (if using) and mix.
13. Transfer to a plate, garnish with the green onion greens and serve with 2 cups hot cooked rice.

Summarized from Aaron and Claire's video. Watch it for the details.

More recipes with

OnionEggTomatoRice