Step 1 of 6
Chinese Tomato Egg Stir Fry
Halve the tomatoes and cut out the tough core where the stem joined the vine, then cut each half into three wedges.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
