Stir-Fried Eggs With Tomato
- Ready In:
- 14mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 5 eggs
- 1⁄4 teaspoon salt
- 1 dash pepper
- 1 green onion, chopped
- 1 tomatoes, chopped
- 4 tablespoons oil, for cooking
- 1 pinch salt
- 1⁄2 teaspoon sugar
- 1 tablespoon ketchup
- 1 tablespoon water
- 1 tablespoon cornstarch
directions
- Add 1/4 tsp salt and dash of black pepper to the eggs and beat lightly; add green onions.
- In a small bowl, mix the pinch of salt, sugar, ketchup, water, and cornstarch.
- Heat the skillet or wok (med-high), add oil; stir-fry the tomato and the cornstarch mixture. Stir briefly until liquid thickens. Remove from wok and save for later.
- Clean the skillet or wok (mainly scraping it clear of the tomato mixture) then reheat it and add more oil.
- Pour in the egg mixture and stir-fry until it becomes slightly firm.
- Add back in the tomato liquid, stir quickly to mix, making sure not to overcook.
- Transfer to a serving plate and serve.
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RECIPE SUBMITTED BY
I'm married with 2 young children. Like lots of other folks, after getting married, I finally started learning how to cook when we got tired of take-out food. Watching Foodnetwork taught me lots of skills as well as inspired me to try. I haven't followed the shows much nowadays, but years ago my favorite chefs on FoodNetwork were Giada DeLaurentis, Ina Garten, Bobby Flay, Alton Brown, and Paula Deen. I also watched 30 minute meals with Rachel Ray but never could make my meals in 30 minutes with her recipes! ;0)
My pet peeves are when people refuse to try something different, or after they've had one bad experience with a certain ingredient or food then they will never want to taste anything related or with it.
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