Ji Dan Chao Xi Hong Shi (Stir-Fried Eggs & Tomatoes) |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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This recipe reminds me of my time in China spent teaching English. I had this a lot since it's the most popular dish at school cafeterias in China. Just make sure not to overcook the tomatoes. I've done that a few times and it makes the eggs kind of watery. Ingredients:
4 eggs |
1 tablespoon sesame oil |
1 tablespoon vegetable oil |
3 green onions |
2 medium tomatoes |
1/2 teaspoon salt |
1/2 teaspoon sugar |
Directions:
1. Beat the eggs and sesame oil together in a mixing bowl. Chop the green onions and slice the tomatoes into wedges.
2. Heat the vegetable oil in a wok or frying pan over high heat until the oil is hot, then add the green onions and stir-fry for 30 seconds. Add the tomatoes, salt, and sugar and stir-fry for 1 minute.
3. Pour in the egg mixture and let cook for 1 minute, then use your spatula to break the egg into pieces and stir-fry until the eggs set (about 2 more minutes). Sprinkle with a few chopped green onions and serve.
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