10-Minute Veg Dinner: Try This Yummy Chinese Stir Fry

Fast, cheap and easy. Three words you won’t often associate with a delicious, filling meal. But in the case of Chinese Tomato Egg Rice, it’s a completely accurate description. This dinner recipe can be found on dinner tables in Chinese homes across the world and many swear by it as the most satisfying weeknight dinner recipe. 

Tomatoes aren’t generally seen a lot in Chinese cooking or in East Asian cuisine in general, but this dish is a popular exception with every household having its own additions and recipes. For many, it’s the consummate comfort food (or jia chang cai as it’s known in Chinese) and since it’s vegetarian, it can be enjoyed by all.

Although the ingredients are few, the combination of egg and rice ensures that every bowl is rich in protein and carbohydrates to give you energy with tomatoes adding a huge dose of antioxidants in the form of natural lycopene. 

If you have leftover rice from the night before this is a great way to use it up and create a whole new flavoursome dish in minutes.

Ingredients

  • 4 small to medium tomatoes
  • 1 green onion
  • 4 eggs
  • ¾ tsp salt (divided, or to taste)
  • ¼ tsp white pepper
  • ½ tsp sesame oil
  • 1 tbsp minced garlic
  • 1-inch ginger, sliced
  • 3 tbsp vegetable oil (divided)
  • 2 tsp sugar
  • ¼ - ½ cup water

Method

  • Start by cutting tomatoes into small wedges and finely chop the scallion.
  • Crack 4 eggs into a bowl and season with ¼ teaspoon salt, ¼ teaspoon white pepper, ½ teaspoon sesame oil. Beat eggs for a minute.
  • Preheat the wok over medium heat until it just starts to smoke. Then add 2 tablespoons of oil and immediately add the eggs. Scramble the eggs and remove from the wok immediately. Set aside.
  • Add 1 more tablespoon oil to the wok, turn up the heat to high and add the garlic and ginger. Saute for 1-2 minutes until fragrant.
  • And add the tomatoes and scallions. Stir-fry for 1 minute, and then add 2 teaspoons sugar, ½ teaspoon salt, and ¼ cup water, add more if the pan gets too dry. Add the cooked eggs.
  • Mix everything together, cover the wok, and cook for 1-2 minutes, until the tomatoes are completely softened.
  • Uncover, and continue to stir-fry over high heat until the sauce thickens to your liking. Serve!