番茄炒蛋 
Tomato and Egg Stir-Fry
A simple homemade dish—Tomato and Egg Stir-Fry! There are many ways to make it—this is my personal method. I peel the tomatoes and don't add ketchup. The egg mixture is added last. Someone once asked me why my tomato and egg stir-fry has more sauce. It's because my family likes to mix the sauce with rice. Slowly simmer the egg mixture over low heat at the end to keep the eggs tender. Everyone has their own way of making it, just go with what you and your family like.
Tomato and Egg Stir-Fry
A simple homemade dish—Tomato and Egg Stir-Fry! There are many ways to make it—this is my personal method. I peel the tomatoes and don't add ketchup. The egg mixture is added last. Someone once asked me why my tomato and egg stir-fry has more sauce. It's because my family likes to mix the sauce with rice. Slowly simmer the egg mixture over low heat at the end to keep the eggs tender. Everyone has their own way of making it, just go with what you and your family like.
Cooking Instructions
- 1
Score a cross at the bottom of the tomatoes and blanch them in boiling water for about 3 minutes. This makes the skins easy to peel.
- 2
Cut the peeled tomatoes into small pieces, add some rock sugar, and stir-fry in a pan. Once the tomato juice is released, add water and bring to a boil. Season with salt. If you have green onions, you can add them while stir-frying the tomatoes for extra flavor.
- 3
Finally, pour in the egg mixture and reduce to low heat. Don't stir immediately—wait until the egg whites start to set, then gently push them with a spatula. I prefer not to have the eggs break into tiny pieces like in egg drop soup. Drizzle with sesame oil and give it a quick stir. The eggs cook quickly—about 2 minutes—and they remain tender and delicious.
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