Photograph of the finished Xi hong shi chao ji dan (tomato and egg stir-fry)

China · Trứng xào cà chua

Xi hong shi chao ji dan (tomato and egg stir-fry)

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

What to get ready

  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Tomato Tomato 600 g
  • Photograph of Spring onion Spring onion 4 sprigs
  • Photograph of Sugar Sugar 20 g
  • Photograph of Salt Salt 8 g
  • Photograph of Soy sauce Soy sauce 20 ml
  • Photograph of Oil Oil 60 ml
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Beat the eggs with a pinch of salt and the tomatoes cut into wedges.
  2. 2 Pour the eggs into a pan of hot oil, stir quickly for 40 seconds until just set, then remove from the pan.
  3. 3 Sauté the tomatoes in a pan for 3 minutes until softened and releasing their red juices.
  4. 4 Add sugar, salt, and soy sauce, then add the eggs and stir for 1 minute.
  5. 5 Sprinkle with chopped scallions, turn off the heat, and serve hot with rice.
Start cooking