Chinese Tomato Egg with Rice
Josh Ball
Rated 5.0 stars by 1 users
Category
Dish
Cuisine
Asian
Servings
1-2
Prep Time
5 minutes
Cook Time
10 minutes
Skip the takeout and try this delicious Chinese tomato egg recipe instead!
Chinese tomato egg is a staple weeknight dinner in many Asian households, and this recipe by @nourishandflourishsyd shows why. It’s a simple, comforting dish that pairs perfectly with rice or noodles. With just a few basic ingredients, you can whip up soft scrambled eggs in a flavourful, sweet tomato sauce in just 15 minutes.
Try it yourself! Click here to stock up on essential pantry items from our Farmers Pick Pantry. Now, with over 80+ varieties to choose from, be sure to add both Bereenberg’s Hot Tomato Sauce and Josh’s Eggs to your cart and get cooking!
Ingredients
-
1 tbsp cooking oil
- 2 large eggs, whisked with a pinch of sal
-
1 tbsp cooking oil
- 2-3 small tomato, cut into 8 pieces
- 1 tbsp water
-
1 tbsp Beerenberg Hot Tomato Sauce
- 1 tsp sugar
- 1 tsp soy sauce
- 1/2 tsp oyster sauce (or VG oyster sauce)
- 2 tbsp water
- 1 tsp cornstarch
- Pinch of white pepper
Egg
Tomato
Sauce
Directions
Cut tomatoes into chunks.
- Whisk eggs with a pinch of salt.
- Heat 1 tbsp of oil in a pan on medium heat. Pour eggs and scramble lightly, the eggs should still be runny, then set aside (30-45 seconds cooking time)
- Add 1 tbsp oil to the same pan and add the tomatoes, cook until lightly seared then add a splash of water.
- Let simmer and once the tomatoes become soft and release their juices, add the sauce ingredients
- Let simmer and once thickened, incorporate the scrambled eggs.
- Optional: finish with a little sesame oil and garnish with green parts of scallions. Serve with hot rice.
