Xi Hong Shi Chao Ji Dan (Chinese Stir-fried Tomato and Eggs)
A recipe for Xi Hong Shi Chao Ji Dan (西红柿炒鸡蛋, Chinese Stir-Fried Tomato and Eggs)! Lightly scrambled eggs are tossed with tomatoes for an easy and delicious meal.
Servings 2 -4 Servings
Ingredients
- 5 large eggs
- 1 teaspoon Shaoxing wine
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 2 tablespoons (30 milliliters) vegetable oil
- 2 cloves garlic peeled and minced, optional
- 3 medium tomatoes sliced into thin wedges
- 1 teaspoon sugar
- 1 green onion thinly sliced
- Freshly steamed rice for serving
Instructions
- In a medium bowl, beat the eggs with the Shaoxing wine, salt, and white pepper just until the eggs are combined.
- In a large wok or pan, heat the oil over medium high heat.
- Once thoroughly heated, pour in the eggs and let sit for about 30 seconds, just until a thin layer forms.
- Lightly scramble the eggs until barely set. Remove to a plate and set aside.
- Pour a little more oil into the wok if needed.
- Add the garlic and cook until just fragrant, 30 seconds to 1 minute.
- Stir in the tomatoes and sugar. Cook for 2-3 minutes, stirring often and pressing down lightly, but not enough to break them apart, to release the juices.
- Fold in the eggs and stir fry until just heated through, being careful not to overcook eggs. Season with additional salt and white pepper if needed.
- Serve immediately with rice and garnish with the sliced green onion.