Tomato and Egg Stir-Fry
Soft scrambled eggs folded with juicy tomatoes, scallions, and a light savory sauce for a fast rice-friendly meal.
Prep
10 minutes
Cook
10 minutes
Level
Easy
Serves
3
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Instructions
- 1
Beat eggs with a pinch of salt and a few drops of sesame oil.
- 2
Softly scramble the eggs in a hot skillet, then transfer them to a plate.
- 3
Cook garlic, scallion whites, and tomatoes until the tomatoes release juice.
- 4
Season with soy sauce and a small pinch of sugar.
- 5
Fold the eggs back in and serve over rice with scallion greens.
Tips
Use ripe tomatoes for the best natural sweetness.
Pull the eggs while they are still soft because they cook again with the tomatoes.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store leftovers for up to 2 days; the tomatoes will continue to soften.
- Reheat gently so the eggs do not turn rubbery.
Substitutions
- Use tamari instead of soy sauce for a gluten-free option.
- Add baby spinach near the end for extra greens.
What to Serve With
- Serve with hot rice and chili crisp.
- Pair with steamed broccoli or bok choy.
Common Mistakes
- Do not fully cook the eggs in the first step or they will be dry later.
- Do not skip the small pinch of sugar because it balances tomato acidity.
Recipe FAQ
Can I use canned tomatoes?
Fresh tomatoes work best, but drained canned diced tomatoes can help when tomatoes are out of season.
Is this served as a main dish?
Yes. It is commonly served with rice and can be a simple main for lunch or dinner.
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