Chinese Stir Fried Tomato and Egg

• Vegetarian
• Gluten free

• Produce

  • 2 Scallions
  • 2 Tomatoes, medium

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 1/4 tsp Salt
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 1 tsp Rice vinegar
  • 1 tsp Sesame oil
  • 1 tbsp Vegetable oil

Found on thewanderlustkitchen.com

Description

Ingredients

• 4 large eggs
• 1 teaspoon rice vinegar
• 1/4 teaspoon salt
• 1 teaspoon sesame oil
• 1 tablespoon vegetable oil
• 2 medium tomatoes, sliced into wedges
• 1/2 teaspoon sugar
• 2 scallions, sliced into 1 pieces

Directions

• Beat the eggs in a small bowl; season with vinegar, salt, and sesame oil. Beat lightly to combine.
• Heat the vegetable oil in a well-seasoned wok or large non-stick skillet set over medium heat. Add the eggs and scramble until just set. Scoop out onto a plate and set aside.
• Sprinkle the tomatoes with the sugar, then add to the hot wok along with the scallions (add a touch more oil if the pan is looking dry). Stir-fry until the tomatoes have softened; 2 to 3 minutes.
• Return the eggs to the pan and toss well. Taste and add salt as needed. Serve hot.