China
Tomato egg stir-fry
Soft scrambled egg in a glossy, sweet-and-savoury tomato sauce, with rice on the side.
10 min prep · 10 min cook
- Wok· or a large frying pan
Ingredients
Tap what you already have
- 4 eggs
- I have saltsalt, for the eggs, to taste
- I have black pepperblack pepper, for the eggs, to taste
- 300 g tomatoes tomatoes, in wedges
- 1 green onion, white and green kept apart
- I have sunflower oil2 tbsp sunflower oil
- 150 g jasmine rice jasmine rice, to serve
Sauce
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp sugar, use less with cherry tomatoes, they are sweeter
- 2 tbsp ketchup
- I have water60 ml water water
Slurry
- 1 tsp cornstarch
- I have water2 tbsp water
At Albert Heijn ≈ €15.40
Not included: jasmine rice
Prices from November 1
At Jumbo ≈ €11.54
Not included: jasmine rice, oyster sauce, cornstarch
Prices from November 1
Steps
Cook the rice. Cut the tomatoes into wedges and slice the green onion, keeping the white and green parts apart.
Beat the eggs with a pinch of salt and pepper. Mix the oyster sauce, soy sauce, sugar, ketchup and water for the sauce, and stir the cornstarch into the cold water for the slurry. Using cherry tomatoes? Go easy on the sugar, they are sweeter.
Heat 1 tbsp of the oil in the wok over high heat. Pour in the eggs and stir gently until just set but still soft, then take them out.
Add the rest of the oil and fry the white part of the green onion for 30 seconds. Add the tomatoes and stir-fry for 3–4 minutes until soft and juicy.
Pour in the sauce and let it bubble for a minute. Stir the slurry again, add it and stir until the sauce turns glossy and thickens.
Fold the eggs back in, top with the green part of the green onion and serve with the rice.
