Tomato And Egg Stir Fry

Ingredients

• 4 cloves Garlic (minced)
• 4 stalks Green Onions (separate stems and leafy parts; stems chopped, leaves cut into 2‑inch pieces)
• 2 medium Tomatoes (cut into wedges (each half into 3‑4 pieces))
• 3 large Eggs (cracked into bowl, add 1 tsp oil and 1/2 tsp salt, beaten)
• 2 tablespoons Vegetable Oil (for pan‑frying; plus 1 tsp added to egg mixture)
• 1 teaspoon Salt (divided between egg mixture and final seasoning)
• 1 teaspoon Sugar (optional; adjust to taste for less sweetness)
• 1 tablespoon Soy Sauce (regular light soy sauce)
• 1 tablespoon Cornstarch (mixed with cold water to form slurry)
• 2 tablespoons Water (cold, for cornstarch slurry)
• 1 pinch Black Pepper (crushed, added at the end)

Instructions

1. Mince Garlic

   Peel and finely mince four garlic cloves.

   Time: PT2M

2. Prep Green Onions

   Separate the green onion stems from the leafy tops. Chop the stems into small pieces and cut the leaves into 2‑inch sections. Keep them in separate bowls.

   Time: PT2M

3. Cut Tomatoes

   Wash the tomatoes and cut each in half, then each half into 3‑4 wedges.

   Time: PT2M

4. Beat Eggs

   Crack three large eggs into a mixing bowl, add 1 tsp vegetable oil and ½ tsp salt, then beat until uniform.

   Time: PT1M

5. Make Cornstarch Slurry

   Combine 1 tbsp cornstarch with 2 tbsp cold water in a small bowl; stir until fully dissolved.

   Time: PT1M

6. Pan‑Fry Eggs

   Heat the skillet over medium‑high heat, add 1 tbsp oil, then pour in the beaten eggs. Cook until golden brown on both sides, breaking them into bite‑size pieces with a spatula.

   Time: PT3M

   Temperature: medium‑high

7. Sauté Green Onion Stems

   Remove the eggs and set aside. Add a little more oil if needed, then add the chopped green onion stems. Stir‑fry until they turn lightly brown.

   Time: PT1M

   Temperature: medium‑high

8. Add Garlic

   Add the minced garlic to the pan and stir‑cook until fragrant, about 30 seconds.

   Time: PT0.5M

   Temperature: medium‑high

9. Stir‑Fry Tomatoes

   Add the tomato wedges, sprinkle 1 tsp sugar, and toss for 1 minute.

   Time: PT1M

   Temperature: medium‑high

10. Season

    Season with ½ tsp salt and 1 tbsp soy sauce; stir‑fry another minute.

    Time: PT1M

    Temperature: medium‑high

11. Thicken Sauce

    Stir the cornstarch slurry again to recombine, then pour into the pan. Mix until the sauce thickens and coats the tomatoes.

    Time: PT1M

    Temperature: medium‑high

12. Finish Dish

    Return the fried egg pieces to the pan, add the leafy green onion sections and a pinch of crushed black pepper. Toss everything together for another 30 seconds and serve hot.

    Time: PT0.5M

    Temperature: medium‑high

Nutrition Facts

Calories

275

Protein

10 g

Carbohydrates

22 g

Fat

17 g

Fiber

1.5 g

Ingredient Substitutions

• Instead of Garlic: garlic powder (1/2 tsp)
• Instead of Green Onions: chives
• Instead of Tomatoes: canned diced tomatoes (1 cup, drained)
• Instead of Eggs: silken tofu (for vegan version)
• Instead of Vegetable Oil: canola oil, peanut oil
• Instead of Salt: soy sauce (increase amount)
• Instead of Sugar: honey (1/2 tsp)
• Instead of Soy Sauce: tamari (gluten‑free)
• Instead of Cornstarch: all‑purpose flour (1.5 tbsp)
• Instead of Black Pepper: white pepper

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Whisk or Fork
• Small Bowl
• Measuring Spoons
• Large Skillet or Wok
• Spatula
• Plate

Critical Steps — Do Not Skip

• Fry the eggs only until golden brown; over‑cooking makes them rubbery.
• Stir the cornstarch slurry before adding; otherwise it will settle and form lumps.
• Ensure the sauce thickens before returning the eggs; this locks in flavor.

Chef Tips from the Video

• Use a very hot pan; the quick high‑heat stir‑fry preserves the bright flavor of the tomatoes.
• Add a tiny splash of rice vinegar (½ tsp) at the end for extra tanginess.
• For extra umami, drizzle a few drops of sesame oil just before serving.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat gently on the stove.

Freezer: Not recommended because the texture of the eggs changes, but can freeze for up to 1 month and reheat slowly.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Mince garlic and chop green onions up to 2 hours ahead; keep covered in the fridge.
• Prepare the cornstarch slurry and store in a sealed container; stir before using.
• Cook the eggs and set aside; re‑heat briefly when finishing the dish.

Frequently Asked Questions