Stir-Fried Egg and Tomato

stirfriedeggtomato Juicy tomatoes mingle with softly scrambled eggs in a saucy dish that's delicious over rice. There's a reason this quick, satisfying meal is a staple of Chinese home cooking.

6 large eggs
2 Tbsp. vegetable oil, divided
2 scallions, finely chopped (reserve some chopped greens for garnish)
4 medium tomatoes, each cut into 6 wedges (~ 1 lb)
1 tsp. sugar

To Serve:
white rice

Beat eggs with ½ tsp. salt until smooth but not frothy.

Heat 1 Tbsp. oil in a 12” nonstick skillet over medium-high heat until hot. Add eggs and cook, undisturbed, just until a thin film of cooked egg forms on bottom of skillet but most of eggs are still runny, 5-10 seconds. Immediately scrape eggs into a bowl. Wipe out skillet.

Heat remaining Tbsp. oil in skillet over medium-high heat until hot. Add scallions and stir-fry until just softened, about 30 seconds. Add tomatoes and cook, stirring and turning occasionally, until juices are released and tomatoes are slightly wilted but still intact, 4-6 minutes. Sprinkle sugar and ¼ tsp. salt over tomatoes and stir to combine. Return eggs to skillet and cook, stirring occasionally, until eggs are just cooked through. Serve sprinkled with reserved scallion greens.

Makes 4 (main course) servings.