Photograph of the finished Tomato and egg stir-fry

China · Trứng xào cà chua sốt sánh Thượng Hải

Tomato and egg stir-fry

20 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Tomato Tomato 12
  • Photograph of Cornstarch Cornstarch 32 g
  • Photograph of Sugar Sugar 32 g
  • Photograph of Ketchup Ketchup 60 g
  • Photograph of Spring onion Spring onion 80 g
  • Photograph of Oil Oil 120 ml
  • Photograph of Salt Salt 12 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Beat the eggs with a spoonful of cold water; the water makes the eggs fluffier when they come into contact with the hot oil.
  2. 2 Fry the eggs until they crumble into large pieces for 30 seconds, then remove them while they are still glistening.
  3. 3 Sauté the peeled tomatoes with sugar and tomato sauce for 8 minutes until they dissolve into a red sauce.
  4. 4 Mix cornstarch with 60 ml of water, then pour it in and stir for 1 minute until the sauce thickens and coats the spoon — the Shanghai version has more sauce for pouring over rice, unlike the drier version which is stir-fried quickly.
  5. 5 Add the eggs to the pan, stir for 20 seconds, then sprinkle with chopped scallions and turn off the heat.
Start cooking