Chinese Tomato Egg Stir Fry

In a cold non-stick skillet, combine the vegetable oil and beaten eggs. Turn the heat to medium and gently push the eggs in one direction as they set, keeping them soft and slightly wet. Remove the eggs to a plate.

Ingredients

15 mL of Vegetable Oil

3 pieces of Egg

Equipment

Non-Stick Skillet

Spatula

Add the sesame oil to the same pan and stir-fry the tomatoes over medium heat until they soften. Stir in the chicken bouillon powder, sugar, and white pepper until dissolved.

Ingredients

Fresh Tomatoes

5 mL of Sesame Oil

2½ mL of Chicken Bouillon Powder

5 mL of Sugar

½ mL of White Pepper

Equipment

Non-Stick Skillet

Spatula

Return the eggs to the pan, toss everything together for two minutes to heat through, garnish with green onions, and serve alongside steamed rice.

Ingredients

Egg

30 mL of Green Onions

475 mL of Steamed Rice

Equipment

Non-Stick Skillet

Spatula