Chinese-Style Stir-Fried Tomato and Egg - Fancie Chao Tan/Xihongshi Chao Jidan

Initially, I was eyeing Hong Kong fried rice for the challenge, but I was too lazy to shop, and it turned out many people were already making it 😀 I almost skipped it, but then I remembered I had bookmarked Mba Lala's recipe 😍 I've been curious for a while but hadn't had the chance to try it. After some Googling, I found a combination of recipes I liked at https://youtu.be/KfzaXEWMcCs. Finally, I made it, and it turned out great; everyone at home loved it 🙌 The original recipe didn't include garlic, but I added it for extra flavor.
Chinese-Style Stir-Fried Tomato and Egg - Fancie Chao Tan/Xihongshi Chao Jidan
Initially, I was eyeing Hong Kong fried rice for the challenge, but I was too lazy to shop, and it turned out many people were already making it 😀 I almost skipped it, but then I remembered I had bookmarked Mba Lala's recipe 😍 I've been curious for a while but hadn't had the chance to try it. After some Googling, I found a combination of recipes I liked at https://youtu.be/KfzaXEWMcCs. Finally, I made it, and it turned out great; everyone at home loved it 🙌 The original recipe didn't include garlic, but I added it for extra flavor.
Cooking Instructions
- 1
Peel the tomatoes by briefly boiling them in hot water, draining, and then rinsing under running water. Chop the tomatoes.
- 2
Heat enough oil, stir-fry the tomatoes, followed by the garlic and some of the green onions.
- 3
Add the broth powder, sugar, salt, and ketchup. Stir well, then add water and let it boil. (The tomatoes should be soft)
- 4
Add the cornstarch slurry, stirring until thickened. Set aside the tomato stir-fry.
- 5
Heat more oil, fry the eggs. Let them sit until slightly firm, then scramble gently. (Don't let the eggs become too fine and dry)
- 6
Once the eggs can be scrambled, immediately add the tomato stir-fry and the remaining green onions. Mix well and taste (sweet-savory). Done! 😄
- 7
Top with chopped green onions. It's so good!
- 8
Serve with warm rice. Place the stir-fried tomato and egg evenly over the rice 😍
- 9
Also try this simpler Middle Eastern & Mediterranean-style stir-fried tomato and egg 👉 https://cookpad.wasmer.app/id/resep/5891543
Similar Recipes
-
Stir Fried Udon Noodles with Yuzu Pepper Stir Fried Udon Noodles with Yuzu Pepper
I was going to make yuzu pepper pasta when the hubby said "I want udon!" This was the recipe I came up with then.After you add the noodles to the pan you need to work quickly, so have all the seasoning ingredients pre-measured and ready to go. If you don't like spicy food, adjust the amount of yuzu pepper to your taste. Stir fry the meat until it's crispy for the best flavor. Use whatever vegetables you have. Even tomatoes and eggplants are surprisingly good in this. For 2 servings. Recipe by Harunbouya cookpad.japan -
Beef Stir Fry Beef Stir Fry
I love beef teriyaki with rice but it costs an arm and a leg to eat out nowadays. This is what I make at home to satisfy my cravings Michelle Alanis -
Chinese Stir-Fried Nanohana and Squid Chinese Stir-Fried Nanohana and Squid
The squid and asparagus stir-fry I made was very tasty, so I wanted to try it with other vegetables. I tried it out with the nanohana I spotted at the supermarket.Prepare the katakuriko slurry just before adding it to the frying pan. Recipe by Raby cookpad.japan -
Chinese-style Stir-Fried Squid and Broccoli Chinese-style Stir-Fried Squid and Broccoli
I was able to buy a ton of cheap squid fin, so, I made this dish without much thought… which, actually, turned out to be delicious. My husband gobbled it up, saying, "I can't stop reaching for it!"You only need to stir-fry briefly since the ingredients are blanched.(I thought that by blanching the ingredients first I won't need to worry about whether or not they are cooked enough. It's slightly tedious, but that's why I went through the blanching. Recipe by Blue bea cookpad.japan -
Japanese Style Stir-Fry Noodles Japanese Style Stir-Fry Noodles
Easy, and good. A little different.These were the goals I had. This is a combination of a couple recipes. Probably closer to a Yakisoba dish since the sauce is a type of Yakisoba sauce, but i used some other technics also. I would say any kind of noodle/pasta could be used in this. Just don't cook it all the way initially since it will get some extra time in the sauce. I used chicken thighs here, but chicken breasts would work also. Fo Fa -
Chinese-style Stir-fried Cauliflower Chinese-style Stir-fried Cauliflower
I recreated a dish from a Canadian Chinese restaurant.If the sauce is too thick after adding the starch and water, add more water. For 2 to 3 servings. Recipe by Kourin cookpad.japan -
Squid and mushroom stir fry Squid and mushroom stir fry
I was cooking some dishes for a dinner and needed something showy for the table. I had some frozen squid in a diamond cut pattern. I soaked some dry shiitake mushrooms and used half a zucchini I had left. It turned out fantastic and my guests loved it.ticaileana
-
Sweet and Tangy Stir Fried Rice Sweet and Tangy Stir Fried Rice
This rice is, hands down, the BEST stir fried rice I have ever made. The rice gods were with me today and I’m making sure I have this little jewel in my vault. We had it with chicken kabobs. All ingredients are approximate and you can add or take away but the vinegar is the key to the flavor. SherryRandall: The Leftover Chronicles -
Stir-Fried Daikon Radish & Tuna Stir-Fried Daikon Radish & Tuna
This is the season for delicious daikon radish, so I wondered if I could make something delicious that wasn't the normal simmered dish. The sweetness of the daikon with the delicious tuna flavor, cooked in sesame oil, was the perfect combination. This is great as a dish served with rice, but it's also perfect to eat with alcohol.The part of the daikon radish closest to the stem is sweeter and will become more tender. The tail end is more bitter and has more texture. You can use whichever end you want. You can also have fun with it by topping with bonito flakes or shichimi spice. Recipe by Kadoya-seiyu cookpad.japan -
Chinese Restaurant Style Stir-Fried Meat and Vegetables Chinese Restaurant Style Stir-Fried Meat and Vegetables
I wanted to eat a meat and vegetable stir-fry like at the Chinese restaurants!Be sure to really rub in the salt and pepper into the meat. Blanching the vegetables really brings out their flavor! Please see my blog at http://ameblo.jp/cooking-s-papa/entry-11609558388.html. Recipe by Cooking S Papa cookpad.japan -
Stir-Fried Mushrooms (Buffet-Style) Stir-Fried Mushrooms (Buffet-Style)
I can't get enough of these when I go to a Chinese Buffet. Since the nearest one is about 45 minutes away, I started making these at home. So easy and equally delicious! holly.baxter.3701 -
Chinese Stir-Fried Malabar Spinach (Tsuru-Murasaki) Chinese Stir-Fried Malabar Spinach (Tsuru-Murasaki)
I used to only prepare malabar spinach Japanese style, but it was always somewhat unappetizing. Then, when I added it to Chinese stir-fry, it turned it really good. So now, whenever we have malabar spinach, I always fix it this way.Some say it's best to parboil the malabar spinach to mellow out the strong flavor, but since the nutrients are lost that way, I wanted to come up with a way to use them as is. The addition of maitake mushrooms helps to neutralize the raw green taste of the malabar spinach. For those who don't like the wild taste of greens, be sure to include maitake. For 2 to 3 servings. Recipe by Kourin cookpad.japan
More Recipes