r10 Tomato-egg stir-fry is a light, easy dish made with ingredients you likely have in your fridge. It’s quick to whip together for dinner after a long day of class, work, or travel, though I love eating it for breakfast and lunch too. Pairing it with white rice and cucumbers marinated in soy sauce makes it a complete vegetarian meal that hits just about every cravable texture and flavor—and it comes together in minutes.
Here’s how to make tomato-egg stir-fry:
Chop 2 large, ripe tomatoes into big chunks. Finely chop 1 scallion, and 1 garlic clove. In a bowl, crack 3 eggs and add a pinch of salt and 1 tsp. Shaoxing wine or rice wine. Whisk until the mixture blends into a foamy yellow liquid.
Heat a wok (or if you don’t have one, a skillet) over medium-high until it’s extremely hot, then pour in vegetable oil until it coats the bottom. Pour in the egg mixture. This is important: After about 50 seconds, when the eggs are mostly set but still somewhat runny, turn off the heat. Use chopsticks to scramble the eggs for a few seconds in the pan, then transfer them to a bowl.
Add a little more oil to the pan and reheat it over high. Pour the diced garlic into the pan and stir-fry for 30 seconds. Add the tomatoes and turn down the heat to medium. This part’s important too: Stir the tomatoes for about 3 minutes, until they’re soft and lots of juice pools out; they should be sitting in a shallow, simmering liquid. If the pan looks dry, add a splash of water until the tomatoes get saucy. Stir in 2 tsp. salt and 1 tsp. granulated sugar.
Return the eggs to the pan and quickly stir to incorporate. Keep stirring for 50 seconds while slowly adding 1 tsp. soy sauce. Add most of the diced scallion and give the mixture a few lazy stirs. Transfer everything to a plate and sprinkle the remaining scallion on top.
