Chinese Tomato Egg Stir Fry

Ingredients

• 1 lbplum tomatoes
• 1 tbspvegetable oil
• 5eggs, large, beaten
• 1 tspsesame oil
• 2 tspchicken bouillon powder, or substitute with chicken broth; see tip
• 2 tspsugar
• 1/2 tspwhite pepper
• 1/4 tspsalt, add to taste at the end
• 1scallion, sliced, to garnish
• 2 cupsjasmine rice, steamed, to serve

Method

1. 1

   Halve the tomatoes and cut out the tough core where the stem joined the vine, then cut each half into three wedges.

2. 2

   Put the vegetable oil and the beaten eggs into a cold non-stick skillet, then turn the heat to medium. As soon as a thin layer sets underneath, push it in one direction with a spatula so the raw egg runs beneath and sets in folds.

3. 3

   Keep pushing gently for 2–5 minutes, until the egg is mostly set but still glossy and a little wet. Slide it onto a plate and wipe the pan out if it needs it.

4. 4

   Add the sesame oil to the pan, then the tomato wedges, and stir-fry over medium heat for about 3 minutes, until they slump but still hold their shape.

5. 5

   Stir in the chicken bouillon powder, the sugar and the white pepper and toss for a minute, until the granules have dissolved into the tomato juices.

6. 6

   Slide the eggs back in and fold them through the tomatoes for 2 minutes to warm through. Taste, and add salt only if it needs it. Finish with the sliced scallion and serve over steamed jasmine rice.