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    Home » Recipes » Egg and Tomato Stir-fry

    Egg and Tomato Stir-fry

    Published: Apr 5, 2020 Modified: Jun 24, 2020 by Suzanne Nuyen This post may contain affiliate links · This blog generates income via ads

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    a small bowl of rice topped with eggs scrambled with tomatoes, sprinkled with cilantro. A bigger bowl of just the egg dish is in the background.

    When I was in college, there was a Chinese food truck that was constantly posted outside of the Stern School of Business. On days where I knew I'd be spending hours on at a time in class, I'd grab a big styrofoam tray of egg and tomato stir-fry and carry it to class. They served it over rice or noodles and it was an affordable meal that I could split into two portions.

    I might have bought this dish a lot, but it's actually quite simple to make at home. You'll find many recipes online for the traditional Chinese dish, but when I recreate it I prefer to use Vietnamese flavors - mainly fish sauce.

    The tangy tomatoes, rich eggs and savory fish sauce result in a luxurious vegetarian dish that comes together with easy to find pantry ingredients.

    Egg and Tomato Stir fry in a blue bowl with cilantro sprinked on top

    Egg and Tomato Stir-Fry: Step-by-step instructions

    Cut the tomatoes into small wedges and finely dice some shallot or finely chop some scallion. I chose to use a shallot here.

    tomato wedges cooking in a stainless steel pan.

    Sauté the shallots over medium high heat. Then add the tomatoes. Continue to cook until the tomatoes have let out some of their liquid and have gotten soft. If you're using scallions, cook the tomatoes first and then add the scallions.

    raw eggs in a pan full of tomato wedges
    cooked eggs in a stainless steel pan full of tomato wedges

    Beat your eggs with fish sauce and black pepper. Pour all of it into the cooking tomatoes. Let it sit for a minute or two to firm up before stirring.

    It's as easy as that! Serve this over some rice for an easy filling meal.

    a small bowl of rice topped with eggs scrambled with tomatoes, sprinkled with cilantro. A bigger bowl of just the egg dish is in the background.
    small white bowl with steamed rice and scrambled eggs with tomato piled on top
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    Egg and Tomato Stir Fry

    Using just eggs, tomatoes some scallion or shallot and seasonings, you'll get a filling and nutritious meal in little to no time
    Course Main Course
    Cuisine Asian, Chinese, Vietnamese
    Keyword Eggs, Rice,, Tomato
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Servings 3
    Calories 260kcal

    Ingredients

    • 1 shallot, minced or two stalks scallion, finely sliced
    • 1 tablespoon neutral oil
    • 2 cups tomato wedges
    • 5 large eggs
    • 1 tablespoon fish sauce
    • 1 teaspoon black pepper
    • 2 tablespoon chopped cilantro (optional)

    Instructions

    • Heat oil over medium high heat in a large pan. If using shallot, sauté it in the oil for about a minute. If not, skip to the next step.
    • Cook the tomato wedges over medium high heat until they have released some liquid and have gotten soft.
    • If using scallions, add them to the pan now now.
    • Beat the eggs with fish sauce black pepper. Pour them over the tomatoes.
    • Let the eggs rest for a minute or two to firm up before moving them around with your spatula, breaking them up into large curds.
    • Sprinkle with chopped cilantro if desired. Serve over white rice.

    Nutrition

    Calories: 260kcal | Carbohydrates: 10.6g | Protein: 15.8g | Fat: 17.4g | Saturated Fat: 3.6g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 4.1g | Cholesterol: 370mg | Sodium: 1950.2mg | Potassium: 603.6mg | Fiber: 2.6g | Sugar: 7.2g

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    Hi! I'm Suzanne, your Bun Bo Bae. I'm a journalist, professional amateur baker, noodle enthusiast and food photographer living in Washington, DC. My immigrant parents taught me everything I know about Vietnamese home cooking, and now I want to share it with you!

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