Hey guys, it’s Kevin here! Today I am bringing you a recipe for one of my all-time favorite Chinese dishes growing up, 西红柿炒鸡蛋 (translated: stir-fried tomato and egg).
Even though I grew up in America, my parents are through-and-through Chinese, so growing up, I ate a lot of Chinese dishes. I was also the typical kid who hated eating his veggies, but whenever my mom made stir-fried tomato and egg, I would scarf down an entire bowl. I have fond memories of scooping huge spoonfuls into my bowl of rice and mixing them together. By itself, the dish tastes great, but in my opinion, mixing it with rice is the ideal way to eat it.
In China, stir-fried tomato and egg is considered a comfort food. Since it is so common, every family has a slightly different take on how to make it. This recipe is how I was taught to make it from my mom, but if your family makes it differently, I’d love to hear about it in the comments below!
This dish is super simple and can be cooked in just 20 minutes. It is a great way to make a sweet-savory dish that has both veggies and protein. Since the main ingredients are just tomato and egg, this recipe is also great for if you’re on a tight budget. Normally, I would make it with chopped scallions in the egg, but in the spirit of minimalism, I opted to leave it out. Don’t worry though, it still tastes just as good!
Let’s get started!
Adding scallions after you beat the eggs is an easy way to add some more flavor to the dish
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