Egg Fried with Tomatoes
The tomato fried egg is a traditional Chinese family style side dish. Although pairing tomatoes and eggs is hardly a novel concept, this stir-fry is a revelation. Juicy tomatoes mingle with softly scrambled eggs in a saucy dish that’s delicious over rice. Satisfying and quick, this staple of Chinese home cooking may well become one of yours.
Egg Fried with Tomatoes is typically served with rice and noodles, although not for breakfast. This recipe is made easy by using common household ingredients in place of an heirloom recipe that calls for more exotic ingredients.
Recipe: Egg Fried with Tomatoes
Taste: Sweet and sour.
Features: Beautifully comnined colors of red and yellow.
Ingredients Egg Fried with Tomatoes recipe:
300 grams (0.66 lb)tomatoes
50 grams (3 1/2 tbsp)cooking oil
1 gram (1/4 tsp) MSG
2 grams (2/5 tsp)sugar
2 grams (1/3 tsp) salt, or to taste
20 grams (1 1/3 tbsp)water
Method to cook Egg Fried with Tomatoes:
1, Cut the tomatoes into pieces 2 cm (0.8 inch) thick. Whip the eggs in a bowl. Add 1 g (1/6 tsp) of salt, half of the MSG, and stir well.
2, Heat the wok. Add 20 g (1 1/2 tbsp) of cooking oil and heat the oil. Add in the eggs and scramble. Then take out the eggs and put them aside.
3, Add 30 g (2 tbsp) of oil in the wok and heat it. Add in the tomatoes and stir-fry for 1-2 minutes. Add the water, sugar, 1 g (1/6 tsp) of salt, and the remaining MSG. Add the scrambled eggs and mix well. When the soup thickens, take out and serve.
Enjoy Egg Fried with Tomatoes with rice and noodles.