Fan Qie Chao Dan (Chinese Tomato and Egg Stir-fry)

🧂 Ingredients

• 4 Large Eggs(Room temperature eggs will scramble more evenly.)
• 3 Ripe Tomatoes(Medium-sized, ripe tomatoes will yield the best flavor and juiciness. Roma or vine-ripened are good choices.)
• 2 Scallions (Green Onions)(White and light green parts thinly sliced for cooking, dark green parts thinly sliced for garnish.)
• 1 tsp Granulated Sugar(Balances the acidity of the tomatoes and enhances their natural sweetness.)
• 1/2 tsp Salt(Or to taste. Used for seasoning both the eggs and the tomato mixture.)
• 3 tbsp Vegetable Oil(A neutral oil like canola, grapeseed, or peanut oil works well.)
• 1 tbsp Water(Optional, for beating eggs to make them fluffier.)

👨‍🍳 Instructions

1. 1

   Prepare the ingredients: Crack the 4 large eggs into a medium bowl. Add the optional 1 tbsp of water and 1/4 tsp of salt (reserving the other 1/4 tsp for later). Whisk vigorously with chopsticks or a fork until the yolks and whites are fully combined and slightly frothy. Set aside. Wash the 3 tomatoes, remove the cores, and cut them into roughly 1-inch wedges. Thinly slice the white and light green parts of the 2 scallions, and set aside separately from the dark green parts, which will be used for garnish.

   ⏱️ 5 minutes
2. 2

   Scramble the eggs: Heat a wok or large non-stick skillet over medium-high heat until it's very hot (a drop of water should evaporate instantly). Add 1.5 tbsp of vegetable oil and swirl to coat the bottom. Pour in the beaten eggs. Let them set for a few seconds without stirring, then gently push and fold the eggs with a spatula until they are about 80% cooked – they should still look moist and slightly underdone. Immediately remove the eggs from the wok and set them aside on a plate. This ensures they remain tender and silky.

   ⏱️ 2 minutes
3. 3

   Cook the tomatoes: Add the remaining 1.5 tbsp of vegetable oil to the same wok over medium-high heat. Add the sliced white and light green parts of the scallions and stir-fry for about 15-20 seconds until fragrant. Add the tomato wedges to the wok. Stir-fry for 2-3 minutes, pressing down gently on the tomatoes with your spatula, until they begin to soften, release their juices, and form a slightly saucy consistency. You want them cooked but still holding some shape.

   ⏱️ 5 minutes
4. 4

   Combine and season: Return the partially cooked scrambled eggs to the wok with the tomatoes. Add the 1 tsp of sugar and the remaining 1/4 tsp of salt. Gently toss everything together for about 30-60 seconds, allowing the eggs to finish cooking in the tomato juices and the flavors to meld. Be careful not to over-stir, which can break up the eggs too much.

   ⏱️ 1 minute
5. 5

   Serve: Transfer the tomato and egg mixture to a serving plate. Garnish generously with the reserved thinly sliced dark green parts of the scallions. Serve immediately, ideally with steamed rice.

   ⏱️ 1 minute

💡 Pro Tips

• ✓For extra fluffy eggs, ensure they are well-whisked and don't overcook them in the wok. Removing them when slightly underdone is key.
• ✓The sugar is crucial for balancing the tartness of the tomatoes and enhancing their natural sweetness, creating a more complex flavor profile.
• ✓Adjust the cooking time for the tomatoes based on your preference: cook longer for a softer, saucier texture, or shorter for more distinct tomato pieces.
• ✓This dish is best enjoyed fresh. The texture of the eggs can change if reheated.

🔄 Variations

• Add a splash of ketchup during step 3 for a slightly sweeter and tangier sauce.
• Serve over a bowl of hot steamed white rice for a complete meal.
• A pinch of white pepper can be added with the salt for a subtle kick.
• For a richer flavor, use a small amount of sesame oil for stir-frying.

🥗 Nutrition

Per serving