I’m sticking with the Chinese theme here with a dish that we ate a lot when travelling in China. At the time we suspected this was just comfort food served up for the benefit of tourists terrified of accidently eating dog, but apparently it’s just good Chinese home cooking.
I hesitate to even call this a ‘recipe’ because it’s so simple, but if Nigella can dedicate the first slot of her new programme to mushed-up avocado on toast then I’m going to jump on the bandwagon. On the subject of Nigella, did anyone else hear her describe chopped up onion as “lambent puce”? (I had to look that up*). Even by Nigella’s standards that’s pretty funny.
Returning to the point, I know egg and tomato doesn’t sound particularly Chinese but there’s something about this dish which makes it taste different to how you would imagine the sum of its parts to taste. I’m not sure if I’m explaining myself very well but if you try it you’ll hopefully see what I mean.
I just wish I’d known about this dish when I was a student. It’s so quick and cheap I probably would have eaten it every day.
*Lambent – (of light or fire) glowing, gleaming, or flickering with a soft radiance. Puce – of a dark red or purple-brown colour.
Stir fried egg and tomato
Serves 2-4 (in our case, two adult portions and two children’s)
- 6 large eggs
- 1 teaspoon of sesame oil
- 2 tablespoons of groundnut oil for frying
- About 450g of fresh tomatoes, chopped into chunks, or halved if using cherry tomatoes
- 1 teaspoon and a good pinch of salt
- 2 spring onions, chopped and separated into white and green parts
- Black pepper
- A pinch of sugar (only really necessary if your tomatoes aren’t that sweet/ripe)
Whisk the eggs with the sesame oil and a good pinch of salt.
Heat 1 tablespoon of groundnut oil in a wok until smoking.
Tip in the egg mixture and fry until nearly cooked (about 30 seconds – 1 minute) breaking the egg up a little with your spatula. Transfer to a plate and set aside.
Add another tablespoon of groundnut oil. Stir fry the tomatoes and white spring onion over a very high heat until the tomato juices are released and tomatoes are slightly wilted but still intact (about 2 minutes). Sprinkle over a teaspoon of salt, a pinch of sugar (if using) and a good grind of black pepper. Stir to combine.
Return the eggs to the wok and stir fry for a further 30 seconds.
Serve over rice sprinkled with the green tops from the spring onion.