One of the most beloved everyday dishes of Chinese home cooking: it's prepared by quickly stir-frying juicy tomatoes with egg over high heat. With its light salty-sweet balance and runny tomato sauce, it's served with rice pilaf or steamed rice.
Beat the eggs with a pinch of salt. Heat half of the oil in a wok or wide pan, pour in the eggs, and once lightly fluffy and scrambled, transfer to a plate.
Add the remaining oil to the pan, briefly sauté the white part of the green onion, add the chopped tomatoes, and cook until they release their juice and soften slightly.
Add the sugar, soy sauce, and salt and stir; return the scrambled eggs to the pan and gently combine with the tomato sauce.
Sprinkle the green part of the green onion on top and serve immediately with hot rice or steamed rice.
Important: Sauté the eggs separately first and set them aside on a plate, then add them back to the pan after sautéing the tomato; otherwise the eggs will overcook and turn rubbery. Allergen: contains egg and soy (soy sauce).
If you blanch and peel the tomatoes, the sauce will be smoother; if you're in a hurry, unpeeled tomatoes can be used as well.
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