Sunday, November 20, 2011

Egg Fried Tomato (Tomato and Egg)

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Egg Fried Tomato is a simple and rustic dish that is truly a homemade classic. This dish is intended to be eaten with rice and is simply one of the first dishes to be learned when entering the foray of the kitchen. As a student, I always ensured that I had several large tomatoes in the refrigerator at all times just to make this dish.

The ingredients are:
  • 2-3 Eggs (Beat in a bowl)
  • Several large tomatoes (chopped into large pieces)
  • 2-3 cloves of garlic
  • 1/4 stick of brown sugar (granular sugar can be substituted to taste)
  • green onions as a garnish
  • soy sauce to make the sauce
  • cornstarch to thicken the sauce

To make Egg Fried Tomato:
  1. Beat the eggs in a bowl with a pinch of salt
  2. Chop the tomatoes into large chunks
  3. Heat up a wok on high heat add oil to the wok
  4. Pour the beat eggs into the wok and let an omelet form before flipping it over. Once the other side is semi-formed, break up the omelet into smaller pieces
  5. Remove the egg from the wok, and toss in the tomatoes along with the stock of brown sugar
  6. Turn the wok down to medium-high heat and cover the wok.
  7. Cook the tomatoes until they break down almost completely
  8. Add in the pieces of egg
  9. Make a sauce by adding 1 tsp cornstarch, a light splash of soy sauce, and a small amount of water in a small bowl. Dissolve the cornstarch fully then add to the wok
  10. Garnish with green onions if desired