Recipe by lotrfan
The name says all.
Top Review by Sharon L.
Tastes just like my mom's version! Because I didn't have scallions, I used 1 clove of minced garlic and a small onion, chopped. I also added mirin (sweet cooking wine) as a last step because I used cherry tomatoes and needed more liquid in the sauce. Excellent.
- 3 eggs, beaten (not egg substitute)
- 1 large tomatoes, rinsed and diced (fresh tomatoes, not canned)
- 1 large green onion, rinsed and chopped
Directions See How It's Made
- Take a pan (or wok) and put it on medium high heat to dry water off of it, if there is any; If not, let the pan heat up a bit and put some oil in the pan so there is just enough to cover the bottom of the pan (about 2 1/2- 4 tablespoons of oil).
- Wait about 3-4 minutes, put the CHOPPED green onions in the hot oil (if you put the onions in and the oil doesn't sizzle or sizzles very little, wait until the oil sizzles before stir frying) and stir fry just until its aroma permeates the air.
- Quickly pour the eggs into the pan in a circle, so that it is spread out in the pan.
- Allow the eggs to cook for 1-2 minute and then stir fry until the eggs are well done; Try to cut the eggs into small pieces with the spatula as you stir fry.
- Put the tomatoes in the pan and stir fry for 1-2 minutes.
- Put a few dashes of salt into the pan and stir fry again until the juice comes out of the tomatoes.
- Taste a small piece of egg to see if it is salty enough; If not add more salt; The amount of salt varies by taste and size of tomatoes and eggs; The dish will taste better with slightly more salt than what your accustomed to if you're eating this with white rice.
- Serve immediately, preferably with rice.