Tomato Egg 番茄炒鸡蛋

The ultimate quick and easy go-to dish, the beloved combo of juicy, refreshing tomatoes and scrambled eggs with rice makes for a very satisfying and flavour-packed meal! No wonder it’s a dinner table staple in many Chinese households.

Servings 3-4
Cooking Time 15 Minutes
Skill Level Easy
  • 4 Tomatoes
  • 4 Eggs
  • 150g White Shimeji Mushrooms
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 tsp Ketchup
  • Oil
  1. Slit the bottom of the tomatoes and boil for 2 mins.
  2. Peel the skin and chop into bite-sized.
  3. Beat and fry the eggs in 1 tbsp oil then set aside.
  4. Stir-fry the tomatoes in 1 tbsp oil.
  5. Once it releases its juices, add the white shimeji mushrooms.
  6. Lastly, add the fried eggs, salt, sugar and ketchup.
  7. Stir till combined and transfer to a serving plate.
Heavenly Rice
Send this to a friend