Tomato and Egg Stir Fry

Three simple ingredients tomato and egg stir fry.

5 from 1 vote

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Prep Time: 5

Cook Time: 5

Total Time: 10

Servings:

Calories: 343kcal

Cut up the tomato into small wedges and set aside, remove the stems.
Crack the eggs into a bowl and mix. Add salt and pepper and pinch of sesame oil to the egg mixture. If you don’t like sesame oil, you can leave it out.
Pour 3 tablespoon of oil into a wok in high heat and wait until the oil turns hot. Slowly pour the egg mixture into the wok, turn the heat down to medium, and heat and slowly swirl your spatula to mix the egg. Wait until the egg has barely turned solid. Place the egg on a plate and aside.
Pour another tablespoon of oil in the wok at medium heat. Putin green onions until fragrant or about 10-15 seconds. Add tomato wedges into the wok and stir frequently. Wait until the tomato wedges turn mushy, then pour in the cooked eggs and mix again for about 1 minute.
Add 2/3 cup of broth or water into the wok and turn the heat down to medium low. Simmer until the dish texture has reduced and reached the desired texture.
Lastly, use the green part of the green onion as a garnish.
Serve with steamed white rice .Enjoy!

Tip: You can add a tablespoon of ketchup if you prefer a more sweet/sour taste.

Tried this recipe? Leave a comment below, and tag me @sassychopsticks9 or tag #sassychopsticks9 on Instagram!