CHINESE STIR-FRIED EGGS AND TOMATOES
Stir-fried eggs and tomatoes is possibly the easiest Chinese stir-fry dish you could make! The secret to a tasty and fluffy egg and tomato omelette lies in a light seasoning to add flavour, and whipping the eggs just before tipping into hot oil for super fluffy texture!
Provided by Celia Lim
Categories Egg & Tofu Recipes
Time 20m
Number Of Ingredients 12
Steps:
- In a wok or skillet, add 1 tbsp oil and heat over high heat. Fry chopped white scallions until fragrant.
- Add the tomatoes, and stir fry until the tomatoes soften and start to release juices. Press lightly on the tomatoes with your wok chan or spatula to release more juices, if desired.
- When tomatoes are soft enough, sprinkle sugar, rice vinegar, and light soy sauce. Give the tomatoes a good stir to mix well. Turn off the heat, dish out the tomatoes and the juices. Set aside.
- In a cleaned wok or skillet, add the remaining 3 tbsp oil. Heat over high heat until oil is very hot.
- Whip eggs vigorously with a fork or whisk for 10 to 15 seconds just before tipping into the hot oil. Let the eggs set slightly for a few seconds.
- Use your wok chan or spatula to swirl the eggs around in the wok or skillet as it cooks, to get nicer looking and chunkier streaks of scrambled egg. Just as eggs start to set, TURN OFF THE HEAT.
- Tip in the cooked tomatoes and juices, and give it a good toss for a few seconds to mix well.
- Lastly, add the remaining chopped scallions, and toss for a few seconds to mix well. Do a taste test, and add more salt or sugar to your liking.
- Dish out onto a serving plate. Serve hot.
Nutrition Facts : ServingSize 1 serving, Calories 235 kcal, Carbohydrate 7 g, Protein 7 g, Fat 20 g, SaturatedFat 3 g, Cholesterol 186 mg, Sodium 448 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 16 g
TASTY TOMATO FRIED EGGS
This is a really wonderful way to have your eggs. Simple, economical and full of delicious flavours it is proof positive that tasty doesn't have to be complicated! You can multiply this to make more servings, but I don't recommend doing anymore than two in a pan at a time. You could also do individual servings in indidividual skillets and serve them right in the skillets at the table for a novel presentation.
Provided by MarieRynr
Categories Breakfast
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat a non-stick frying pan over medium heat until hot.
- Pour in the olive oil and heat that until it just starts to shimmer.
- Add the garlic and saute just until it begins to be fragrant.
- Pour in the tinned tomatoes.
- Season with salt and pepper and throw in the basil leaves.
- Turn the heat down to low and simmer for a few minutes until the flavours meld and the tomatoes have reduced a bit.
- Break the eggs into the pan, leaving some space between them if possible. (This all depends on the size of your pan)
- Cook until the whites just start to set, then pop a cover on and finish cooking until eggs are set and done to your taste. We like them so that the yolks are a bit runny.
- Sprinkle a little sea salt and cracked black pepper over the yolks and serve with toasted bread fingers for dipping.
Nutrition Facts : Calories 247.2, Fat 18.8, SaturatedFat 3.5, Cholesterol 211.5, Sodium 504.5, Carbohydrate 13.5, Fiber 2.9, Sugar 7.8, Protein 8
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