Tomato Egg Stir Fry
This homely tomato egg stir fry is an easy, nutritious supper on the table in 10 minutes or less.
Servings: 1 serve
Ingredients
- 1 tablespoon neutral oil
- 1 cm ginger cut into thin matchsticks
- 1 teaspoon chilli flakes
- 2 tomatoes cut into wedges
- 2 spring onions cut into 3cm pieces (plus extra to serve)
- ½ tablespoon oyster sauce
- 1 tablespoon tomato sauce
- ½ teaspoon salt
- 2 eggs
- ½ teaspoon sesame oil
- 1 teaspoon shaoxing wine
- ⅛ teaspoon white pepper
- Steamed white rice to serve
Instructions
- Heat oil in a wok or fry pan, add ginger and chilli flakes and saute for a few minutes.
- Add tomatoes and spring onion. Cook for 2-3 minutes, until tomatoes begin to break down. Add oyster sauce, tomato sauce and salt, and stir.
- In a small bowl, whisk together eggs with sesame oil, white pepper and shaoxing wine. Pour over tomatoes. Let sit for a minute or two before stirring. Cook eggs to your preferred level of doneness.
- Serve tomato egg stir fry with hot steamed white rice and sprinkle with extra sliced spring onions to serve.