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Finished Tomato and Egg over a bowl of white rice
Chelsea AyeChelsea Aye

Tomato and Egg Stir-Fry with Garlic and Onion

Soft scrambled eggs and two cuts of tomato in a savory garlic-onion sauce.
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Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 4 medium tomatoes
  • 3 eggs
  • 1 onion small diced
  • 3 cloves garlic finely diced
  • 1 1/2 tablespoons cooking oil divided between eggs and vegetables
  • spring onion for topping
  • 1/2 tablespoon oyster sauce
  • 3 teaspoons soy sauce
  • 1 tablespoon ketchup
  • 1/2 teaspoon sugar
  • 1/2 teaspoon MSG or chicken bouillon powder
  • salt and white pepper to taste
  • water for blanching; ice-cold water for cooling

Method
 

  1. Boil water for blanching tomatoes. Peel and finely dice garlic; dice onion small. Whisk eggs with salt and white pepper.
  2. Mix soy sauce, ketchup, oyster sauce, sugar, MSG or bouillon, salt, and white pepper in a small bowl.
  3. Cut an X in each tomato skin. Blanch 10–20 seconds until skins loosen; cool in ice water 30 seconds. Peel; dice two tomatoes and wedge the other two.
  4. Heat a pan with part of the oil. Add eggs; wait about 10 seconds, then scramble into large curds. Transfer to a bowl just before fully cooked; finish them in sauce.
  5. Add remaining oil to same pan. Cook garlic and onion about 2 minutes until onion starts turning translucent. Add diced tomatoes.
  6. Cook over medium heat until diced tomatoes soften. Add wedges; cook another 2 minutes, then add prepared sauce.
  7. Return eggs; stir and cook about 20 seconds to coat and finish cooking. Remove from heat; transfer to a bowl.
  8. Top with finely chopped spring onion. Serve with hot white rice if desired.

Notes

Prep time: 10–15 minutes. Cooking time: 10 minutes. Use the cooking oil in two additions, for the eggs and then the vegetables. Serve with rice if desired.