tomato-and-egg-stir-fry

🥘 Ingredients

• eggs 4 eggs // beaten
• light soy sauce 1 + 1 tbsp
• vegetable oil 2 tbsp // or sunflower oil
• garlic 2 cloves // sliced
• spring onions 1 stalk // sliced, green and whites separated
• tomatoes 4-5 // sliced in bite-sized wedges
• sesame oil 1 tsp
• sugar 2 tsp
• chicken powder 1½ tsp

1. 1

   Crack the eggs in a bowl and add 1 tbsp light soy sauce . Beat the eggs thoroughly. Prepare all other ingredients. Heat 1 tbsp vegetable oil in a wok over medium-high heat until it smokes. Add the eggs and fry until the bottom is done, but the top is still raw (about 30 seconds). Scramble the eggs while chopping them into bite-sized pieces, until just cooked. Transfer eggs to a plate and set aside. Add 1 more tsbp of oil, turn heat to high and add garlic and spring onions whites. Stir fry until fragrance comes out. Add tomatoes and immediately add 1 tbsp light soy sauce, sesame oil , sugar and chicken powder . Stir and cook the tomatoes in their own liquid until the skin starts to soften. Add the cooked egg and stir to evenly distribute the flavour. Garnish with spring onion greens and serve hot with steamed white rice and other dishes.