After many consecutive days of eating out, I really wanted some soothing, not very oily food at home. Rice was what I wanted. Rice and…. what would fit the bill? Well, it’s only been recently that a certain Chinese dish of stir fried egg and tomato has entered my repertoire and it was exactly what we were looking for – simple, though tasty, food that goes very well with a bit of fluffy white rice. All that was needed was some blanched broccoli with oyster sauce on the side.
Now, I don’t claim to be an authority on this dish; this is just the way that I cook it!
Tomato and Egg, Chinese Style
serves 2 as part of a Chinese meal with rice
4 medium eggs
1 small onion, cut in half and then sliced lengthwise
2 large tomatoes, cut into wedges
salt and sugar
cooking oil – I used sunflower
Heat a pan over medium heat and add some oil when it’s hot. Beat the eggs and then pour them into the pan. Slowly stir fry them – you don’t want to make scrambled eggs; there should be large egg folds. When most of the egg has set, dish it out and set it aside.
Wipe out the pan and reheat it and add oil again. Add the onion slices and stir fry for a few minutes – I prefer them softened but you can reduce the time and keep them more crisp. Add the tomatoes and stir through. Salt to taste and then add twice as much sugar as salt. Cook until the tomatoes are to your liking. They shouldn’t be hard nor should they be sauce. I like mine soft with a lot of the liquid released. Stir in the egg that you set aside and when everything is hot, plate it.
Eat with white rice and perhaps another dish on the side.