Chinese Tomato Fried Egg
A classic, simple and delicious staple in Chinese households - it brings back nostalgic memories of childhood. Essentially scrambled eggs with tomatoes, this easy dish using pantry staples is probably one of the most popular dishes in China.
3 ripe tomatoes, cut into wedges
3 tbs canola oil
½ tsp salt
¼ tsp sugar
1 tbs tomato sauce
2 spring onions, cut into 5cm lengths
½ tsp cornflour, mixed with a little cold water
5 eggs, beaten
- Heat a wok over high heat and add 1 tablespoon of oil. Add the tomatoes and fry for about 2 minutes until they start to soften. Add the salt, sugar, tomato sauce, spring onions and ½ cup of water. When the spring onions soften, stir through enough of the cornflour mixture to thicken the tomato mixture to a saucy consistency. Taste and adjust seasoning if necessary. Remove the tomato mixture from the wok and rinse the wok.
- Return the wok to the heat and add the remaining oil. Add the eggs and stir once every 15 seconds or so until the eggs set to the texture of a loose omelette. Add the tomato mixture to the eggs and stir to combine. Taste and adjust seasoning if necessary, then serve immediately.
Adam Liaw has put together a collection of recipes for World Egg Day 2020 to help Australians celebrate the deliciousness of eggs in all its forms. For the full collection click here.