A staple comfort food in every Chinese household. Fluffy scrambled egg chunks are tossed in a sweet and savory sauce made from fresh tomatoes. It's simple, nutritious, and perfect over steamed rice.
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10 items
Scramble Eggs: Heat 1 tbsp vegetable_oil in a wok or skillet over high heat. Pour in beaten eggs. Scramble quickly until just set but still soft. Remove and set aside.
Fry Aromatics: Add remaining vegetable_oil to the pan. Sauté garlic and white parts of green onion until fragrant (30 seconds).
Cook Tomatoes: Add tomato wedges. for 2-3 minutes until they start to soften and release juices. Press them down to release more liquid.
Make Sauce: Add sugar, salt, and ketchup (if using). If dry, add a splash of water. Stir in the cornstarch_slurry if using to thicken. Cook until tomatoes are sauce-like but still chunky.
Combine: Return the cooked eggs to the pan. Toss to coat eggs with the tomato sauce. Drizzle with sesame oil.
Serve: Garnish with green parts of green onion. Serve hot over steamed rice.
