Tomato and Egg Stir-Fry

Method

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1. Beat the eggs with half the salt, the white pepper and 1 teaspoon of the sesame oil until completely uniform.

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2. Heat 2 tablespoons of oil in a wok over high heat until it shimmers. Pour in the eggs and let them puff at the edges for 15 seconds.

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3. Push the set edges into the centre with a spatula, letting the raw egg run underneath. Stop while they are still glossy and slightly underdone, about 45 seconds total, and tip them out.

   Mark done Start 45 sec timer

4. Add the last oil, then the spring onion whites and garlic for 20 seconds.

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5. Add the tomatoes and the remaining salt and cook 3 to 4 minutes, pressing gently, until they slump and release their juice.

   Mark done Start 3 min timer

6. Add the sugar, soy sauce, Shaoxing wine and water and simmer 2 minutes until you have a light, loose sauce.

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7. Fold the eggs back in, breaking them into large pieces, and warm through for 30 seconds. Finish with the spring onion greens and remaining sesame oil and serve over rice.

   Mark done Start 30 sec timer

Chef’s Tips

• Ripe tomatoes make this dish; pale winter ones will not release enough juice to form a sauce. Add a tablespoon of tomato purée if that is all you have.
• Undercook the eggs deliberately. They finish in the residual heat and stay custardy.
• A splash of ketchup is a common shortcut in Chinese homes and is not cheating.

Common Substitutions & Variations

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Plain steamed rice, which is the point
• A clear soup alongside
• Nothing else — this is a weeknight dish

Storage & Reheating

Refrigerate up to 2 days. It reheats acceptably in a pan but the eggs firm up; it is really a cook-and-eat dish.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.