Tomatoes and eggs might sound like a weird combination for a stir-fry, but I grew up eating this dish whenever my family didn’t have time to cook anything elaborate. Although this dish was simply a back-up, no-effort dish back at home, I now find myself craving it more and more as I spend an increasing amount of time away from home. I tried recreating it, and even though it wasn’t as good as how my grandma makes it, it turned out really delicious and it was a super quick meal prep.
- 2 Roma tomatoes
- 4 large eggs
- 3-4 sprigs of green onion, diced
- Sesame oil
- 1 tablespoon ketchup
- 2 tablespoons soy sauce
- Salt and pepper
- Wash and slice the tomatoes into 1-inch pieces.
- Whisk the eggs and season them with salt, pepper and a drizzle of sesame oil.
- Grease a large frying pan or wok with oil over medium-high heat. Cook the scrambled eggs just until they are set, then transfer them into a bowl and set aside.
- Grease your frying pan again, and add half of your green onions into the pan until fragrant. Then, add all your tomatoes.
- Drizzle soy sauce and ketchup on top, and let it cook for 2-3 minutes. Add the rest of your green onions and scrambled eggs into the pan, and quickly fold everything together.
- Serve on top of rice, and garnish with some more green onions.
This stir-fry recipe makes 4 servings, and it lasted me quite a long time. You can adjust the amount of tomatoes and eggs if you don’t want to meal prep this dish, as long as you keep the 1:2 ratio.