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A classic, comforting Asian home-style dish that perfectly balances savory scrambled eggs with sweet and tangy stir-fried tomatoes. It's incredibly quick to make and pairs perfectly with a bowl of steamed rice.
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Beat eggs with salt and prep the vegetables. → Scramble eggs in a very hot wok until 3/4 cooked, then remove. → Sauté green onions and stir-fry tomatoes with soy sauce, salt, and ketchup. → Combine eggs with the tomatoes and finish with fresh green onions and sesame oil.
Beat eggs with salt and prep the vegetables. → Scramble eggs in a very hot wok until 3/4 cooked, then remove. → Sauté green onions and stir-fry tomatoes with soy sauce, salt, and ketchup. → Combine eggs with the tomatoes and finish with fresh green onions and sesame oil.
A classic, comforting Asian home-style dish that perfectly balances savory scrambled eggs with sweet and tangy stir-fried tomatoes. It's incredibly quick to make and pairs perfectly with a bowl of steamed rice.
Crack 4 eggs into a mixing bowl, add 1/4 tsp of salt, and beat them thoroughly with chopsticks until well combined.
Finely chop the green onions and set them aside. Cut the tomatoes into roughly 1/2-inch wide wedges.
Heat a wok over high heat and add 1 tbsp of cooking oil. Once the wok is smoking hot, pour in the beaten eggs.
Scramble the eggs quickly. When they are about 3/4 cooked and still slightly runny, remove them from the wok and set aside.
Return the wok to medium heat and add another 1 tbsp of oil. Sauté half of the chopped green onions until fragrant.
The wok must be smoking hot before adding the eggs to get a fluffy texture.
Don't overcook the eggs in the first stage; keeping them slightly loose ensures they stay tender when mixed with the tomatoes later.
Adding soy sauce around the edges of the hot wok (rather than directly on the food) creates a concentrated 'burnt' soy flavor that adds depth.
The small amount of ketchup is a 'pro-tip' that significantly boosts the umami and sweetness of the fresh tomatoes.
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