Tomato and Egg Stir-Fry
Make tomato and egg stir-fry at home with measured ingredients and clear, individual cooking steps. An original BestFoodBook home-kitchen adaptation inspired by China's cuisine.
Method
- 01
Step 1
Beat eggs with half the salt.
- 02
Step 2
Heat 1 tbsp oil; softly scramble eggs, leaving them slightly underdone, then transfer to a bowl.
- 03
Step 3
Add remaining oil and spring onion whites to the pan; stir for 20 seconds.
- 04
Step 4
Add tomatoes, remaining salt, sugar and water; cook 4–5 minutes until juicy.
- 05
Step 5
Return eggs and fold gently for 1–2 minutes until eggs are fully set; scatter over spring onion greens.
Nutrition
Estimated per 1 of 3 servings from USDA SR Legacy (2018) ingredient values, not laboratory-tested. Four large eggs=200 g; neutral oil assumed 28 g canola; one medium scallion=15 g. Count/spoon masses are assumptions; no cooking-yield or nutrient-retention factors. Full ingredient IDs and grams are in recipe-nutrition-mappings.json.
Editorial recipe. Preparation may vary by region; not independently kitchen-tested.
Source: BestFoodBook original editorial recipe; not kitchen-tested