Tomato Egg Rice Bowl (Stir-fried Tomatoes with Soft Scrambled Eggs)
Ripe tomatoes are cut into wedges and stir-fried over high heat until they release their juices and form a natural, tangy sauce. Beaten eggs are poured in and gently folded so they stay soft and barely set, mingling with the tomato pulp. A small amount of sugar and soy sauce brings the sweet-tart balance into focus. Spooned over hot rice, the sauce soaks into the grains and the whole bowl comes together in under ten minutes, drawing on the simplicity of Chinese home cooking.
Adjust Servings
Instructions
- 1
Cut tomatoes into chunks and beat eggs.
- 2
Scramble eggs softly in oil, then set aside.
- 3
Sauté green onion, then add tomatoes.
- 4
Add soy sauce and sugar; cook until tomatoes soften.
- 5
Return eggs and toss for 30 seconds.
- 6
Serve over rice.
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