For many Chinese people, this dish represents home-cooked comfort food, or 家常菜 (jia chang cai). Every family has their own version.Feel free to add more scallions, more or less seasonings, etc. Adjust this recipe to make it how you like it!
Ingredients
Tips
- - To ensure fluffy scrambled eggs, make sure the pan is super hot before pouring in the eggs and quickly removing them from heat. My personal trick is also to cook the eggs only 75% of the way through, since they’ll fully cook once added to the tomatoes.
- - If you can’t find Shaoxing rice wine in your local grocery store, you can substitute a dry sherry or mirin (Japanese sweet rice wine).
Instructions
Start by cutting tomatoes into small wedges and finely chop the scallion and be sure to remove the stems. Crack eggs into a bowl and season with salt, pepper, oil, and wine. Beat eggs for a minute.
Preheat the wok over medium heat until it just starts to smoke. Then add 2 tablespoons of oil and immediately add the eggs. Scramble the eggs and remove from the wok immediately (tip for soft eggs). Set aside.
Add 1 more tablespoon oil to the wok, turn up the heat to high, and add the tomatoes and scallions. Stir-fry for 1 minute, and then add sugar, salt (to taste), and water (if your stove gets very hot and liquid tends to cook off very quickly in your wok, add a little more water). Add the cooked eggs.
Mix everything together, cover the wok, and cook for 1-2 minutes, until the tomatoes are completely softened. Uncover, and continue to stir-fry over high heat until the sauce thickens to your liking. Serve with steamed rice.
