Classic Tomato Scrambled Eggs
A beloved home-style Chinese dish combining fluffy scrambled eggs with juicy, tender tomatoes in a sweet and savory sauce. Quick to make and full of comforting flavors.
Story
This classic dish strikes a perfect balance between the richness of eggs and the bright, tangy sweetness of ripe tomatoes. The key is cooking the tomatoes just long enough to release their juices without turning them mushy.
Ingredients
ripe tomatoes, cored and diced
3 medium
large eggs
3
vegetable oil
3 tablespoons
green onions, white and light green parts sliced
2
fresh ginger, minced
1 tablespoon
granulated sugar
1 teaspoon
salt
to taste
optional: small pinch of chicken powder
optional
Instructions
1
Prep the ingredients
Crack eggs into a bowl and beat until fully combined. Season with a pinch of salt. Cut tomatoes into bite-sized chunks. Slice the green onions and mince the ginger separately.
2
Scramble the eggs
Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat. Pour in the beaten eggs and let them set for a few seconds, then gently stir with chopsticks or a spatula until they're soft and curdy but still slightly wet. Transfer to a plate and set aside.
3
Build the aromatics
Add the remaining tablespoon of oil to the wok. Toss in the ginger and green onions, stir-frying just until fragrant, about 30 seconds. Don't let them brown.
4
Cook the tomatoes
Add the diced tomatoes to the wok. Stir-fry for 2-3 minutes until they begin to soften and release their natural juices. The tomatoes should look slightly collapsed but still hold their shape.
5
Combine and season
Return the scrambled eggs to the wok. Gently fold everything together. Sprinkle in the sugar and season with salt to taste. Toss briefly until the eggs have absorbed some of the tomato juices. Remove from heat and serve immediately over steamed rice.
