Chinese Tomato and Egg Stir-Fry

A simple and quick dish from Chinese cuisine: soft scrambled eggs with tender tomatoes, seasoned with sesame oil and chicken broth. Best served with fluffy jasmine rice.

Ingredients

• 454 g Plum tomatoes
• 1 tbsp Vegetable oil
• 5 pcs Eggs
• 1 tsp Sesame oil
• 2 tsp Chicken broth powder
• 2 tsp Sugar
• 0.5 tsp Black pepper
• 0.25 tsp Salt
• 1 bunch Green onions
• 2 cup Jasmine rice

Instructions

1. Prepare the tomatoes: cut each one in half and remove the tough stem. Slice each half into three equal pieces.
2. Add vegetable oil and beaten eggs to a cold non-stick skillet (20–25 cm in diameter). Turn to medium heat. As soon as a thin layer of eggs begins to set on the bottom, gently push it to one side, creating layers. Cook, stirring constantly, until the eggs are slightly moist and glossy — 2–5 minutes. Transfer the eggs to a plate.
3. In the same skillet, heat the sesame oil, add the tomatoes, and stir-fry over medium heat until they become tender but do not fall apart — approximately 3 minutes. Add the chicken broth powder, sugar, and black pepper. Stir for about a minute until the spices and sugar dissolve completely.
4. Return the eggs to the skillet with the tomatoes and stir for 2 minutes until everything is well heated through and combined. Taste and add salt if needed. Sprinkle with green onions and serve with hot rice.