Gene Hua, Tomato Egg Stir Fry
Every Chinese household has their twist on this classic comfort food. Like other immigrants to the United States, my grandmother found the addition of ketchup to the list of standard flavors to bring a distinctive tang and saucy texture to the tomato base, which became the way I learned to prepare it myself. It’s a go-to recipe for lazy weeknights, over a bowl of rice.
- 5 large eggs
- 3 medium tomatoes, cut in wedges
- 1 scallion, diced
- 2 tbsp vegetable oil
- 1/2 tsp sesame oil
- 1/4 tsp white pepper
- 1 tsp sugar
- 1 tsp soy sauce
- 1 tsp rice wine vinegar
- 2 tbsp Heinz ketchup
- Salt to taste
- Beat eggs with pinch of salt until combined.
- Add 1 tbsp of vegetable oil to a wok or large saucepan over medium heat. Add eggs and scramble until just barely set. Remove from heat immediately and set aside.
- Add remaining tbsp of vegetable oil to the saucepan, turning heat to high. Add tomatoes, gently to prevent splatter. Stir fry for 1 minute. Add pinch of salt and rice wine vinegar. Cover and cook until tomatoes are softened and skins begin to peel away, about 3–5 minutes.
- Add scrambled eggs back to the saucepan. Add sesame oil, white pepper, soy sauce, sugar, and ketchup. Stir to combine. Add diced scallion.
- Remove from heat and let sit, covered, for a few minutes before serving over white rice.