One quintessential chinese dish. You will find this in almost every Chinese restaurant. Depending what region you are in, it may be cooked veering to the sweet side or simply savory. I prefer the savory version, so that's the recipe I will show you guys today!
This is a super easy, delicious, nutritious dish. Feel free to play around with spice amounts and add-ins to your liking! I like broccoli or green peppers.
If you are vegan sub crumbled firm tofu for the eggs! It tastes amazing as well.
Tomato and Egg Stirfry
1) Crack the eggs into a bowl, add a pinch of salt and whisk well.
2) Heat a nonstick skillet over medium high, add 1/2 Tbsp of oil and swirl to coat the bottom of the pan. Add the eggs. Cook them undisturbed until a thin layer forms on the bottom, then scramble until they are light and fluffy but still slightly runny. Season. Scoop the eggs out into a plate and set aside.
3) Add tomatoes and cook to desired texture. I keep them in longer because I prefer a soupier dish, with tomatoes cooked to a pulp.
4) Return eggs to the pan with the tomatoes. Stir for about a minute until well mixed, then transfer to a serving dish.
Serve as a side dish or over some rice! The tomato juices saturate the rice and it is just heavenly.