Chinese Tomato Egg Stir-Fry

Ingredients

• 454 gTomato
• 1 tbspOil
• 5 pcsEgg
• 1 tspSesame oil
• 2 tspVegetable broth powder
• 2 tspSugar
• 0.5 tspPepper
• 0.25 tspSalt
• 1 pcsGreen onion
• 360 gRice
• 2 tspCornstarch
• 60 mlBroth

Instructions

1. 1

   Cook the rice

   • Rinse the jasmine rice under cold water until the water runs clear.
   • Cook the rice with water according to package instructions (for 360 g rice use about 540–600 ml water), bring to a boil, then simmer covered on low heat 12–15 minutes. Remove from heat and let rest for 5 minutes.
2. 2

   Prepare the tomatoes

   • Halve the tomatoes, remove the core, and cut each half into three equal wedges (about 6 slices per tomato).
3. 3

   Make soft scrambled eggs

   • Whisk the eggs in a bowl.
   • In a cold nonstick skillet (8–10 inch) add 1 tablespoon neutral vegetable oil and the beaten eggs. Turn heat to medium.
   • When a thin layer begins to set, push the eggs in one direction to form soft layers, stirring gently until mostly set but still slightly wet and shiny (2–5 minutes).
   • Transfer eggs to a plate and wipe the pan if needed.
4. 4

   Stir-fry tomatoes and season

   • Add 1 tsp sesame oil to the pan, then the tomatoes and stir-fry over medium heat until softened but not mushy, about 3 minutes.
   • Add vegetable bouillon powder, sugar and white pepper and toss until dissolved (about 1 minute).
   • Optional: For a slightly thickened sauce stir in 60 ml broth with 2 tsp cornstarch dissolved and bring to a quick boil.
5. 5

   Combine and serve

   • Return the eggs to the pan with the tomatoes and stir-fry 1–2 minutes to combine and heat through. Taste and add salt if needed.
   • Sprinkle with sliced spring onions and serve immediately with steamed rice.