{"id":223,"date":"2025-04-09T22:05:20","date_gmt":"2025-04-10T02:05:20","guid":{"rendered":"https:\/\/foodcookie.top\/?p=223"},"modified":"2025-11-12T09:55:09","modified_gmt":"2025-11-12T09:55:09","slug":"sun-kissed-scramble-tomato-and-egg-stir-fry","status":"publish","type":"post","link":"https:\/\/recipework.com\/?p=223","title":{"rendered":"Sun – Kissed Scramble: Tomato and Egg Stir – Fry"},"content":{"rendered":"\n\n
\n\t

Tomato and Egg Stir – Fry<\/h2>\n\t\t

\n\t\tThis simple yet delicious dish marries the sweetness of ripe tomatoes with the creamy richness of eggs. A classic Chinese – style stir – fry, it features soft, juicy tomatoes and fluffy scrambled eggs in a light, savory sauce. Quick to prepare and full of comforting flavors, it’s a perfect dish for a quick lunch or a side to complement a main course.\t<\/p>\n\t

\n\t\t
  • Wok or large non – stick frying pan<\/li>
  • Bowl<\/li>
  • Whisk or fork<\/li>
  • Cutting board<\/li>
  • Sharp knife<\/li>
  • Spatula<\/li>
  • Measuring cups and spoons<\/li><\/ul>\t<\/div>\n\t
    \n\t\t
    • 3 large eggs<\/li>
    • 2 medium – sized ripe tomatoes (cut into wedges)<\/li>
    • 2 cloves garlic (minced)<\/li>
    • 1 green onion (chopped)<\/li>
    • 1 tablespoon light soy sauce<\/li>
    • 1\/2 teaspoon sugar<\/li>
    • 1\/4 teaspoon salt<\/li>
    • A pinch of white pepper<\/li>
    • 2 – 3 tablespoons vegetable oil<\/li><\/ul>\t<\/div>\n\t
      \n\t\t
      1. Crack the eggs into a bowl. Add a pinch of salt and a little white pepper. Whisk the eggs with a fork or whisk until the egg whites and yolks are well combined and slightly frothy.<\/li>
      2. Heat 1 – 2 tablespoons of vegetable oil in a wok or large non – stick frying pan over medium – high heat. Pour the whisked eggs into the pan. Let the eggs cook for a few seconds until the bottom starts to set, then use a spatula to gently scramble the eggs, breaking them into small pieces. Once the eggs are mostly cooked but still a bit moist, remove them from the pan and set aside.<\/li>
      3. Add another tablespoon of vegetable oil to the pan if needed. Add the minced garlic and stir – fry for about 30 seconds until fragrant.<\/li>
      4. Put the tomato wedges into the pan. Sprinkle the sugar, light soy sauce, and the remaining 1\/4 teaspoon of salt over the tomatoes. Stir – fry the tomatoes for 2 – 3 minutes, gently pressing them with the spatula to release their juices and help them break down slightly.<\/li>
      5. Return the scrambled eggs to the pan. Add the chopped green onion. Stir everything together gently for about 1 minute, until the eggs are coated with the tomato sauce and heated through.<\/li><\/ol>\t<\/div>\n\t
        \n\t\t

        For a tangier flavor, you can add a teaspoon of rice vinegar to the tomatoes while cooking.
        \nIf you prefer your tomatoes more mushy, cook them for a bit longer, stirring frequently.
        \nYou can serve this dish over steamed rice or as a side dish with other Chinese favorites.<\/p>\n\t<\/div>\n\t

        \n\t\t
        Main Course<\/div>
        Chinese<\/div>
        Sweet and Sour Pork<\/div>\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":914,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[],"class_list":["post-223","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chinesefood"],"_links":{"self":[{"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/posts\/223","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=223"}],"version-history":[{"count":1,"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/posts\/223\/revisions"}],"predecessor-version":[{"id":1069,"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/posts\/223\/revisions\/1069"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=\/wp\/v2\/media\/914"}],"wp:attachment":[{"href":"https:\/\/recipework.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=223"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=223"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipework.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=223"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}