Chinese · PANTRYHOP RECIPE
Egg and Tomato Breakfast Stir-Fry
15 minutes · 2 servings · omnivore
A very common Chinese home-style breakfast or quick meal.
Ingredients
Check you have the quantities below.
- 4 eggs
- 2 medium tomatoes, chopped
- 2 scallions, sliced
- 1 1/2 tbsp neutral oil
- 1/2 tsp salt
- 1 tsp sugar
Let’s make it
- Beat the eggs with 1/4 tsp salt.
- Heat 1 tbsp oil in a pan over medium heat and scramble the eggs just until set. Remove to a plate.
- Add the remaining oil, tomatoes, sugar, and remaining salt. Cook 3–4 minutes until juicy and softened.
- Return the eggs, add scallions, and toss briefly to combine.
- Serve with rice or steamed buns.
Keep the flavor mild and chop the tomatoes small so they are easy to eat.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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