One of the Chinese dishes I craved when I was in the States during the pandemic was this simple, homestyle egg dish, China’s answer to the French omelette. It’s deceptively easy to make, but don’t forget the sugar, a good tablespoon of it, sprinkled over the tomatoes before you add the eggs. Served over steamed white rice, this is the ultimate comfort food.
Stir-Fried Egg & Tomato
Serves 4
6 eggs
4 medium-sized tomatoes (ideally well-ripened and organic)
2 scallions or 1 leek
2-4 cloves garlic
1-2 tablespoons vegetable oil with a high smoke point (canola or grapeseed)
salt & white pepper, to taste
1 tablespoon white granulated sugar
Prep the Eggs and Tomatoes
Cut the tomatoes into quarters, then eighths. Break the eggs in a medium bowl and mix well. Add a little salt.
Cook the Eggs
In a wok over high heat, add half about 1 tbsp cooking oil. After heating the oil for 2 minutes, pour in the eggs. When the eggs begin to solidify (about 1-2 minutes) turn them over and stir, breaking them into smaller clumps. When the color on both sides is golden, use a spatula to separate the eggs, then remove the eggs from the wok.
Add about 1 tbsp of oil into the wok over high heat. Add leeks (or scallions) and garlic and stir-fry for 1-2 minutes. Add the chopped tomatoes and stir occasionally for 3-4 minutes, until the tomatoes become saucy. Add salt and pepper, to taste. Add the sugar and allow to simmer for another minute or two. Add the cooked eggs and stir and garnish with the green parts of the scallions. Remove from the wok and serve immediately.