Tomato & egg stir-fry

Name: Tomato & egg stir-fry
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200 g Egg, without shell; 400 g Tomato; 25 g Spring onion; 18 g Rapeseed oil; 5 g Sugar; 2 g Salt; 30 g Water

Soft scrambled egg folded through juicy tomatoes.

Estimated total time: 15 minutes2 portionsAbout 270 kcal per portion

Stir-fried tomato and scrambled eggs — real photograph of the prepared dish — Photo: 三島堂 · CC BY-SA 4.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Resized and JPEG-compressed for display.

Ingredients for 2 portions

200 g Egg, without shell
400 g Tomato
25 g Spring onion
18 g Rapeseed oil
5 g Sugar
2 g Salt
30 g Water

Method

Cut tomatoes into wedges and slice spring onion. Beat eggs with half the salt.
Heat half the oil in a wok or frying pan. Add eggs and gently stir until just set, then transfer to a bowl.
Add remaining oil and the white spring-onion pieces. Fry for 30 seconds, then add tomatoes, sugar, remaining salt and water; simmer for 4–5 minutes.
Return eggs and fold together for 1 minute until hot and fully set. Finish with green spring-onion tops.

This is a home-cooking version. Accompaniments not listed are excluded from the calorie estimate. Check packaged ingredients for brand-specific allergens.

番茄炒蛋

Allergens and ingredient checks

Listed allergens: eggs. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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