Chinese Tomato Egg Stir Fry

01Method

1. 1

   Halve the tomatoes and cut away the tough stem end from each half. Slice each half into thirds so you end up with 6 pieces per tomato.

2. 2

   Pour the vegetable oil into a cold 8–10 inch nonstick skillet and add the beaten eggs. Set the heat to medium. As soon as a thin set layer forms on the bottom, sweep the eggs in one direction to build up soft layers. Stir gently and continuously until the eggs are mostly cooked but still look slightly moist and glossy, about 2–5 minutes. Transfer to a plate and wipe the pan clean if necessary.

3. 3

   Heat the sesame oil in the same pan, then add the tomatoes and stir-fry over medium heat until they soften without falling apart, about 3 minutes. Stir in the chicken bouillon powder, sugar, and white pepper, tossing everything together until the seasonings dissolve, about 1 minute.

4. 4

   Return the eggs to the pan and stir-fry for roughly 2 minutes until heated through and well combined with the tomatoes. Season with salt only if needed. Top with sliced green onions and serve alongside steamed rice.