Tomato Egg Stirfry - Chinese Breakfast Item!
Ingredients
Stir-Fried Tomato Mixture
- 2 Tablespoons Vegetable Oil
- 2 Stalks Green Onion
- 2 Whole Tomatoes
- 3 Tablespoons Ketchup
- 2 teaspoons (!) Sugar
- ¼ Cup Water (60ml)
Starch Mixture
- 1 teaspoon (!) Corn Starch Powder (or Potato Starch)
- 2 Tablespoons Water
Stir-Fried Egg Mixture
- 2 Tablespoons Vegetable Oil
- 5 Whole Eggs
- ½ teaspoon Salt (For Seasoning Eggs)
- Few cracks Black Pepper (or White Pepper) (For Seasoning Eggs)
- ½ teaspoon (!) Chicken Stock Powder (Optional - ok to skip)
Garnish
- Handful of Chopped Green Onions
- Handful of Chopped Cilantro
Instructions
Make Stir-Fried Tomato Mixture
- Cut 2 whole tomatoes in half. Remove the stem portion from both. Then cut into wedges. Afterwards, cut the wedges in half again - so it turns bite-sized.
- Cut green onion stalks into thin pieces. Set aside the white portion for frying in oil. And then green portion for garnish.
Make Egg Mixture
- Crack 5 eggs into a bowl. Then season with salt (½ teaspoon!), as well as few shakes of black pepper. Whisk thoroughly - so the yolk and white turns into one.
Make Starch Mixture
- Mix Corn Starch Powder (1 teaspoon!) with Water (2 Tablespoons). Set aside for later.
Stir-Fry Tomatoes
- Place Vegetable Oil (2 Tablespoon) into a wok. Place on medium-high heat. Then add in the Green Onion (white portion). Once the pieces start to sizzle, add in the tomato chunks.
- After you add-in the tomatoes, stir-fry it around for 1 minute. Then add in Ketchup (3 Tablespoons) and Sugar (2 teaspoons!). Then, add in ¼ cup of Water (60 ml).
- Once it comes back up to a boil, give the starch mixture another quick stir. Then add-in the starch mixture into the tomatoes and give everything a few stirs. Turn off the heat and place the tomato mixture into a separate bowl.
- Quickly wash the wok and dry it off with a paper towel.
Stir-fry Egg Mixture
- Add 2 Tablespoons of cooking oil into the wok. (Make sure there is a small layer of oil - feel free to add another Tablespoon if needed). Place on medium-high heat.
- Once the oil is hot, add in the beaten eggs. After 10 seconds - the egg will start to set at the edges (reference picture). Immediately, add in the stir-fried tomato mixture.
- Now gently fold the egg that have set at the edges, inwards - into the tomatoes. Repeat this step - this will make large, fluffy egg curds.
- At this stage, if you have chicken stock powder on hand - add in ½ teaspoon (!) Skip this ingredient, if you don't have.
- Now, gently break up the large egg pieces into the tomato mixture with your spatula. Stir-fry everything for 15-20 seconds more. Then turn off heat.
- Plate and garnish with green onion (and cilantro if you like!)
- Serve with a bowl of fresh hot rice! Bon Appetit!