Tomato and Egg Stir Fry (Fan Qie Chao Dan)

Ingredients

• Eggs, large 4 (200 g)
• Ripe tomatoes 3 medium (450 g)
• Vegetable oil 2 tbsp
• Sugar 2 tsp
• Salt 3/4 tsp (5 g)
• Green onions 2 (30 g)
• Water 3 tbsp

Instructions

1. 1

   Cut the tomatoes into wedges, removing the hard cores; slice the green onions, keeping the white and green parts apart.

2. 2

   Beat the eggs with a pinch of the salt until smooth.

3. 3

   Heat 1.5 tbsp of the oil in a wok over high heat, pour in the eggs and stir gently for 30-40 seconds until just set in soft curds; transfer to a plate.

4. 4

   Add the remaining oil and the green onion whites to the wok and stir-fry for 20 seconds.

5. 5

   Add the tomatoes and stir-fry for 2 minutes, then add the water, sugar and remaining salt and cook for 2-3 minutes until the tomatoes soften into a light sauce.

6. 6

   Return the eggs to the wok and fold them through the sauce for 30 seconds.

7. 7

   Scatter over the green onion tops and serve hot with rice.