Silky Tomato and Egg Stir-Fry

⏱ 15 min · Serves 2

The Chinese home-cooking classic: fluffy folds of egg tumbled through jammy, sweet-sour tomatoes. Ten minutes from pan to bowl, and it tastes best spooned straight over hot rice.

Per serving: 392 kcal · 16.5g protein · 12.5g carbs · 31.0g fat

Ingredients

• 4 large eggs
• 4 ripe medium tomatoes (about 450g), cut into wedges
• 2 spring onions, whites and greens separated, sliced
• 2 garlic cloves, finely chopped
• 3 tbsp neutral oil (sunflower or groundnut)
• 1 tsp toasted sesame oil
• 1 tsp caster sugar
• 1 tsp light soy sauce
• 1/2 tsp fine salt, plus a pinch for the eggs
• 2 tbsp water
• Steamed rice, to serve

Method

1. Crack the eggs into a bowl, add a pinch of salt and the sesame oil, and beat well until completely uniform and slightly frothy.
2. Heat 2 tbsp of the neutral oil in a wok or large frying pan over a high heat until shimmering. Pour in the eggs, leave for 10 seconds, then push and fold gently with a spatula until just set but still glossy — about 45 seconds. Tip onto a plate.
3. Add the remaining 1 tbsp oil to the pan, lower the heat to medium-high and fry the spring onion whites and garlic for 20 seconds until fragrant.
4. Add the tomato wedges, sugar and 1/2 tsp salt. Stir-fry for 3-4 minutes, pressing some wedges with the spatula, until they slump and release a loose sauce.
5. Splash in the water and soy sauce, simmer 1 minute, then return the eggs. Fold through for 30 seconds so they soak up the sauce without breaking apart.
6. Taste for salt, scatter over the spring onion greens and serve immediately with steamed rice.