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Tomato and egg stir-fry
Cà chua xào trứng
VegetarianMainVietnameseContains eggWith onion, garlic or similar seasoningsContains egg, soy
Servings
Ingredients
- 4 pcsunfertilized hen eggs, weighed without shells
- 2.5 pcsripe tomatoes, cut into wedges
- 30 mlcooking oil, divided
- 9 ggarlic, sliced
- 5 gscallion, finely sliced
- 3 gsalt
- 1 gsugar
- 5 minPrep
- 5 minCook
- 10 minTotal
- EasyDifficulty
Method
These references were used to check ingredients and cooking instructions.Chinese Tomato Egg Stir-fryThe Woks of Life (Sarah Leung)Tomato Egg Stir-FryRed House Spice (Wei Guo)All referencesBeat the eggs with 30 ml water. Cut the tomatoes, keeping the juice and seeds.
Heat 21 g oil in a nonstick pan. Add the eggs; once the base sets, gently push into curds. Transfer to a plate when no liquid egg remains.
Add the remaining 7 g oil and stir the garlic for about 20 seconds until fragrant. Add the tomatoes, stir for 20 seconds, then add 60 ml water. Cook for 2–3 minutes until soft and saucy.
Return the eggs, add salt, sugar and scallion. Gently toss for 30–60 seconds until hot, then remove from the heat.
Tips
- Use only unfertilized eggs; this recipe uses neither fish sauce nor oyster sauce.
Substitutions
- For a no-alliums version omit garlic and scallion; current labels include both. Accompanying rice is not included in this recipe’s nutrition.
Storage
Best eaten immediately after cooking.
Nutrition per serving (estimate)
Calculated from each ingredient weight and the cited food composition tables, divided by the base servings. Oil absorbed in frying and seasoning to taste are not counted.FoodData CentralU.S. Department of Agriculture, Agricultural Research ServiceAll references- 304 kcalEnergy
- 14.3 gProtein
- 8.9 gCarbohydrate
- 23.8 gFat
- 2 gFibre
- 732 mgSodium
An estimate for reference only, not medical advice.