Stir-Fried Tomato and Egg
Chinese · 18 min · vegetarian, dairy-free, low-carb
256 cal
14g protein
14g carbs
16g fat
per serving · estimated
Ingredients
- 4 ripe tomatoes, wedged
- 5 eggs
- 2, sliced scallions
- 1 tsp sugar
- 1 tsp light soy sauce
- 1/2 tsp salt
- 1/2 tsp toasted sesame oil
- 3 tbsp neutral oil
Method
- Beat the eggs with a pinch of salt.
- Heat 2 tbsp oil in a wok over high heat and scramble the eggs until just set and softly folded; remove.
- Add remaining oil and the tomato wedges and stir-fry 3 minutes until they slump and release juice.
- Season with sugar, soy sauce, and salt and simmer 1 minute.
- Return the eggs and toss gently 1 minute to coat in the tomato sauce.
- Finish with scallions and sesame oil.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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