Silky Tomato and Egg Stir-Fry

⏱ 15 min · Serves 2

The Chinese home-cooking classic: pillowy scrambled eggs folded through jammy, garlicky tomatoes with a whisper of sugar and sesame. Fifteen minutes from fridge to rice bowl.

Per serving: 420 kcal · 16.5g protein · 13.0g carbs · 34.0g fat

Ingredients

• 4 large eggs
• 1/2 tsp salt, divided
• 1 tsp Shaoxing rice wine (or dry sherry)
• 3 tbsp neutral oil (e.g. sunflower)
• 4 medium ripe tomatoes (about 500g), cut into wedges
• 2 garlic cloves, finely chopped
• 1 tsp caster sugar
• 1 tsp light soy sauce
• 2 tbsp water
• 2 spring onions, sliced (whites and greens separated)
• 1/2 tsp toasted sesame oil
• Steamed rice, to serve

Method

1. Beat the eggs with 1/4 tsp salt and the Shaoxing wine until completely uniform and slightly frothy.
2. Heat 2 tbsp oil in a wok or large frying pan over medium-high heat until shimmering. Pour in the eggs, wait 10 seconds, then push gently from the edges into the centre with a spatula.
3. When the eggs are just set but still glossy and a little wet, tip them onto a plate. Do not overcook - they finish later.
4. Add the remaining 1 tbsp oil to the pan with the garlic and spring onion whites; stir for 20 seconds until fragrant.
5. Add the tomato wedges, sugar and remaining 1/4 tsp salt. Stir-fry 4-5 minutes, pressing lightly, until the tomatoes slump and release a saucy juice.
6. Add the soy sauce and water and simmer 1 minute to make a light sauce.
7. Return the eggs to the pan and fold through for 30-45 seconds so they soak up the sauce without breaking up too much.
8. Off the heat, stir in the sesame oil, scatter over the spring onion greens and serve straight away with steamed rice.