How to Make Stir-Fried Tomato and Eggs

 Ingredients:

• Tomatoes: 2 medium-sized

• Eggs: 3

• Cooking oil: 2–3 tablespoons

• Salt: 1/2 teaspoon (adjust to taste)

• Sugar: 1/2 teaspoon (optional, to balance the acidity)

• Green onion: 1 stalk (optional, for aroma)

• Chicken bouillon powder or MSG: a pinch (optional)

• Water: 1 tablespoon (helps make eggs more tender)

🍳 Instructions:

① Prepare Ingredients

1. Wash the tomatoes and cut them into small wedges or chunks (you can peel them if you prefer a smoother texture).

2. Crack the eggs into a bowl, add a pinch of salt and 1 tablespoon of water, then beat well.

3. Chop green onions and set aside (optional).

② Scramble the Eggs

1. Heat a pan and add a suitable amount of oil. Once hot, pour in the beaten eggs.

2. Cook on medium heat until the eggs are just set and slightly golden. Stir gently to form larger chunks. Remove from the pan and set aside (don’t overcook).

③ Stir-Fry the Tomatoes

1. Add a bit more oil to the same pan, then add the chopped tomatoes.

2. Stir-fry until soft and juicy. You can add a small splash of water to help release more juice.

3. Add salt and sugar (to balance the acidity), and stir until the tomatoes look bright and saucy.

④ Combine and Finish

1. Return the scrambled eggs to the pan and stir-fry with the tomatoes until evenly combined.

2. Cook for another 1–2 minutes, add a pinch of chicken bouillon or top with green onions if desired.

3. Serve hot.

✅ Tips:

• For a saucier result, add 1–2 tablespoons of water while cooking tomatoes.

• Beating the eggs with a little water makes them fluffier and more tender.

• Adjust the sugar based on the sourness of the tomatoes.

• The ratio of eggs to tomatoes can be changed according to your preference.

🍽 Best Served With:

• Steamed white rice (perfect pairing!)

• A light soup or cucumber salad on the side