Stir-Fried Eggs With Tomato

Scrambled eggs the Chinese way! Although it's not for breakfast, it is a simple Chinese side dish. More of a family style dish. There are different versions of this but I find adding a bit of ketchup can kick up the tomato flavor especially when you don't have access to the heirloom kinds that are more flavorful than conventional ones!

• Ready In: 14 mins
• 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

1. Add 1/4 tsp salt and dash of black pepper to the eggs and beat lightly; add green onions.
2. In a small bowl, mix the pinch of salt, sugar, ketchup, water, and cornstarch.
3. 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.
4. Clean the skillet or wok (mainly scraping it clear of the tomato mixture) then reheat it and add more oil.
5. Pour in the egg mixture and stir-fry until it becomes slightly firm.
6. Add back in the tomato liquid, stir quickly to mix, making sure not to overcook.
7. Transfer to a serving plate and serve.