Stir-Fried Eggs with Tomatoes

Ingredients · 4 servings

• 1 tspCornstarch
• 6Eggs
• 1 tspSalt
• ½White pepper
• 2 tbspShao xing rice wine
• ¼ cupCooking oil
• 2Scallions, sliced
• 2Medium-sized tomatoes or 3 roma tomatoes, chopped
• 2 tbspKetchup
• ¼ tspSugar
• 2 tbspWater

Equipment

stovetop, mixing bowl, serving plate, spatula, whisk, wok

Instructions

1. 1
   Prep mixtures

   Gather a wok, bowls, and a whisk, then mix cornstarch with water in a small bowl and beat the eggs with salt, white pepper, and Shao xing rice wine in a medium bowl. · 5 min

   What to look for: smooth and uniform

2. 2
   Cook eggs

   Heat part of the cooking oil in the wok over high heat, stir-fry the scallions until fragrant, add the egg mixture, and scramble quickly until just tender, then transfer to a plate. · 2 min

   When it is done: Eggs are just set and reach a safe internal temperature of 71°C.

3. 3
   Cook tomatoes

   Heat the remaining cooking oil in the wok, add the chopped tomatoes and cook until saucy, then lower the heat and stir in ketchup, sugar, and the cornstarch slurry until slightly thickened. · 2 min

   What to look for: tomatoes collapsed and sauce lightly thick

4. 4
   Combine and serve

   Add the cooked eggs back to the wok, gently stir to combine with the tomato sauce, then plate and serve immediately. · 1 min

   What to look for: eggs evenly coated in glossy sauce