Ji Dan Chao Xi Hong Shi (Stir-Fried Eggs & Tomatoes)

This recipe reminds me of my time in China spent teaching English. I had this a lot since it's the most popular dish at school cafeterias in China. Just make sure not to overcook the tomatoes. I've done that a few times and it makes the eggs kind of watery.

• Ready In: 20 mins
• Serves: 1-2

Ingredients

• 4  eggs
• 1  tablespoon  sesame oil
• 1  tablespoon  vegetable oil
• 3  green onions
• 2  medium tomatoes
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon sugar

Directions

1. Beat the eggs and sesame oil together in a mixing bowl. Chop the green onions and slice the tomatoes into wedges.
2. Heat the vegetable oil in a wok or frying pan over high heat until the oil is hot, then add the green onions and stir-fry for 30 seconds. Add the tomatoes, salt, and sugar and stir-fry for 1 minute.
3. Pour in the egg mixture and let cook for 1 minute, then use your spatula to break the egg into pieces and stir-fry until the eggs set (about 2 more minutes). Sprinkle with a few chopped green onions and serve.