Tomato and Egg Stir-Fry (番茄炒蛋)

Method

1. Cut each tomato into 8 wedges. Beat the eggs with a pinch of salt until frothy. Thinly slice the spring onion.

   Add in this stepEggs 3Salt ⅛ tsp

2. Heat ⅔ of the oil in a 26 cm pan over medium-high heat. When hot, pour in the eggs and cook for 45 sec, stirring in large strokes. Move to a plate when about 70% cooked and still moist.

   Add in this stepCooking oil 1.4 tbsp

   medium-high heat

3. Add the rest of the oil to the same pan, add the tomatoes and fry over medium-high heat for 3 min until the skins curl and the juice comes out.

   Add in this stepCooking oil 0.6 tbspTomatoes (medium, ripe) 2

   medium-high heat

4. Add the sugar, the rest of the salt and the water and simmer over medium heat for 1 min 30 sec to make a sauce.

   Add in this stepSugar 1 tspSalt 0.4 tspWater 2 tbsp

   medium heat

5. Return the eggs and mix gently over medium heat for 30 sec, then sprinkle with spring onion and serve. It is a success when the egg stays in soft chunks.

   Add in this stepSpring onion 1

   medium heat