Tomato and egg stir-fry

Tomato and egg (fan qie chao dan) is China's most popular family dish, loved by children and adults alike: soft, creamy scrambled egg and a sweet-and-sour tomato sauce over rice. It is made from four ingredients in 15 minutes, and the sugar balances the acidity.

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Method

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1. Beat the eggs with a pinch of salt, white pepper and 1 tsp water.
2. Heat 1 tbsp oil in a wok over high heat until very hot and pour in the eggs; cook for 30–40 seconds, breaking into large soft curds, until just set; remove.
3. In the remaining oil stir-fry the white part of the spring onions for 10 seconds, then add the tomatoes.
4. Add the sugar and salt and cook for 3–4 minutes until the tomatoes break down and release a sauce. ⏱ Timer: 3 min
5. Return the eggs, add the soy sauce and gently toss for 30 seconds so the sauce coats them.
6. Drizzle with sesame oil, sprinkle with the spring onion greens, and serve at once with rice.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Don't overcook the eggs: you want large, soft curds.
• Use ripe, juicy tomatoes; hard ones won't give a sauce.
• The sugar doesn't just sweeten; it also balances the acidity of the tomato.
• Best fresh; reheated, the eggs turn rubbery.

Frequently asked questions

Do the eggs go in before or after?

They are cooked first and removed, then returned at the end, so they stay soft.

Is it vegetarian?

Yes, as it is.

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More chinese ideas

• Wonton soup
• Pork chow mein (fried noodles)
• Yangzhou fried rice (with prawns and ham)
• Hot and sour soup
• Dan dan noodles (spicy Sichuan noodles)
• Zhajiangmian (noodles with bean paste and minced pork)
• Vegetable lo mein
• Jiaozi (boiled or pan-fried dumplings)

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