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:
- 4 eggs
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 3 green onions
- 2 medium tomatoes
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon sugar
- Beat the eggs and sesame oil together in a mixing bowl. Chop the green onions and slice the tomatoes into wedges.
- 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.
- 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.