Tomato egg stirfry with rice and chopsticks

Stir-Fry Tomato & eggs

  • Ingredients (1 Serving)
  • 2 eggs beaten
  • 2-3 roma tomatoes, quartered
  • 1 chopped spring onion
  • 1 tsp salt
  • 1 tsp sugar
  • 2 T oil (olive or vegetable, sesame for more flavor)
  • 1/4 C water
  • 1 T corn star + 1 T water
  • optional:
  • 2 small sliced sausages
  • handful spinach

If using sausages, fry and set aside
In a cool medium-sized pan add 1 T oil and heat to med-high
Add tomatoes and sprinkle salt and sugar
Heat through then add water
Mix corn starch and water then stir in
Remove to a bowl and wipe pan clean
Reheat on low heat, add the other 1 T oil followed by the eggs, stir constantly with chopsticks or spatula (I prefer the texture made by chopsticks)
Once 75% cooked, still soft, add back the tomatoes and any extra ingredients
Add more salt to taste and plate!
Top with spring onion, optional shichimi or furikake. If you want extra creamy add some kewpie mayo!
Serve with rice.

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