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Chinese · Dinner

Tomato and egg stir-fry

Pillowy scrambled eggs folded at the last moment into juicy wok-cooked tomatoes, scallions, white pepper, and just enough sugar to balance their acidity.

About 20 minTotal
About 20 minActive
$Cost
EasyDifficulty
Makes 4 servings
Chinese tomato and egg stir-fry with broad soft yellow curds, juicy red tomato wedges, scallions, and a light glossy sauce over rice.

Equipment

  • A large carbon-steel wok is ideal; a wide skillet works only in small uncrowded batches.

Ingredients

1× recipe · Makes 4 servings

  • 8 large eggs
  • 1 teaspoon kosher salt, divided
  • 1/4 teaspoon ground white pepper
  • 1 teaspoon Shaoxing wine
  • 4 tablespoons neutral oil, divided
  • 6 ripe medium tomatoes, each cut into 6 wedges
  • 1 teaspoon sugar, plus more only if tomatoes are very tart
  • 2 teaspoons light soy sauce
  • 1 teaspoon toasted sesame oil
  • 4 scallions, sliced with whites and greens separated
  • 4 cups steamed rice

Instructions

  1. Beat eggs with 1/2 teaspoon salt, white pepper, and Shaoxing wine until no streaks remain. Heat a until lightly smoking and add 2 tablespoons oil.

  2. Pour in eggs and push broad soft curds from the edge toward the center. When barely set but still glossy and at least 160°F, slide them onto a plate immediately.

  3. Add remaining oil and scallion whites. Stir 10 seconds, add tomato wedges, remaining salt, and sugar, and stir-fry until edges collapse and release a glossy juice while centers retain shape, 2 to 3 minutes.

  4. Add soy and cook 20 seconds. Return eggs and fold only until they absorb some tomato juice, 20 to 30 seconds; break curds no smaller than bite-size.

  5. Turn off heat, add sesame oil and scallion greens, and serve immediately over rice.

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