So Easy A White Boyfriend Can Make It
So...apparently people think my recipes look too hard to make. Admittedly, making dough from scratch all the time can be a little intimidating. Well, I'm going back to basics with this one. Tomato stir-fry with eggs | 西红柿炒鸡蛋 is the first thing my mom taught me how to make. This recipe is so easy you can make it in 20 minutes tops or your money back. You might even already have these simple ingredients in your fridge.
Heirloom tomatoes will really add to the flavor of this dish. If you don't find those, just make sure the tomatoes you do get are ripe.
Start by frying the eggs up. I do them like an underdone omelet and remove quickly from the wok. I just put them back in the same bowl they were beaten in because they'll get cooked more later. At this point, I consider having breakfast for dinner because fried eggs smell so good. MUST HAVE SELF RESTRAINT.
In the same wok (no rinsing needed), stir-fry the green onions briefly before adding the tomatoes. Cook those down in their juices. I have to mention heirloom tomatoes again at this point. They'll have the most juices! Otherwise, you might have to add a little water.
Once the tomatoes cook down (this may take several minutes depending on the ripeness of your tomatoes), throw the eggs back in and use your spatula to break the omelet apart. Immediately remove from heat and stir everything together. The mixture should be a little soupy but not watery. Season with salt and sugar--and easy peasy, you're done.
Top with rice and serve immediately--but amazingly enough it's still good the next day too! I had never made this dish for White Boyfriend and I was shocked by how much he enjoyed it. He said twice how delicious it was. This is rare when I make something non-fatty, zero meat, and in about the same time it takes him to make a sandwich. No more excuses about hard recipes. You're up in the kitchen.
For the straight-up Tomato Stir-fry with Eggs recipe, click here.