Ji Dan Chao Xi Hong Shi (Stir-Fried Eggs & Tomatoes)

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Ji Dan Chao Xi Hong Shi (Stir-Fried Eggs & Tomatoes) Submitted by Member 610488 "This recipe reminds me of my time in China spent teaching English. I had this a lot since it's the most popular dish at school cafeterias in China. Just make sure not to overcook the tomatoes. I've done that a few times and it makes the eggs kind of watery."   icons / ellipsis / ellipsis-horizontal save Download Print Share I Made This photo by a food.com user photo by a food.com user Add your photo  Ready In: 20mins Ingredients: 7 Serves: 1-2 Nutrition information

ingredients

Units: US
  • 4 eggs
  • 1 tablespoon sesame oil
  • 1 tablespoon vegetable oil
  • 3 green onions
  • 2 medium tomatoes
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon sugar
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directions

  • Beat the eggs and sesame oil together in a mixing bowl. Chop the green onions and slice the tomatoes into wedges.
  • Heat the vegetable oil in a wok or frying pan over high heat until the oil is hot, then add the green onions and stir-fry for 30 seconds. Add the tomatoes, salt, and sugar and stir-fry for 1 minute.
  • Pour in the egg mixture and let cook for 1 minute, then use your spatula to break the egg into pieces and stir-fry until the eggs set (about 2 more minutes). Sprinkle with a few chopped green onions and serve.
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RECIPE SUBMITTED BY

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