Tomato and Egg Stir-fry
By Groceree
Also known as Fanqie Chao Dan · Chinese Tomato Eggs
The first dish most Chinese children learn: softly scrambled eggs folded through tomatoes cooked down into a sweet-sour sauce. Made in the time the rice takes to cook, and eaten over it.
Last updated
- Servings
- 2 servings
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
Ingredients
eggs4
tomatoes4
spring onions2
garlic cloves1
caster sugar1 tsp
tomato ketchup (optional)1 tbsp
salt½ tsp
vegetable oil3 tbsp
sesame oil½ tsp
rice200 g
water2 tbsp
Instructions
- 01
Put the on to cook. Meanwhile, cut the into wedges, chop the and slice the .
- 02
Beat the with a pinch of .
- 03
Heat 2 tablespoons of in a wok until very hot, pour in the and let them puff, then fold gently into large soft curds. Take them out while still slightly runny.
- 04
Add the rest of the and the chopped , then the wedges, and cook over high heat for 3 minutes, pressing some wedges to release their juice.
- 05
Add the , if using, and the , and cook until the collapse into a sauce.
- 06
Return the and fold them through for 30 seconds, just to coat.
- 07
Finish with the and a few drops of , and serve over the .
Notes
- Take the eggs out while still soft. They cook again in the sauce and turn rubbery if fully set first.
- The sugar is not optional. It balances the tomato acidity and is how the dish is made across China.
- Ripe tomatoes matter most. Watery, pale ones give a thin, sour sauce.
Nutrition per serving
- Calories
- 740 kcal
- Protein
- 22 g
- Carbs
- 92 g
- Fat
- 32 g
Estimated from the ingredients.
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