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: 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.
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.
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.
Egg and Tomato Stir Fry
- 1 shallot, minced or two stalks scallion, finely sliced
- 1 tbsp neutral oil
- 2 cups tomato wedges
- 5 large eggs
- 1 tbsp fish sauce
- 1 tsp black pepper
- 2 tbsp chopped cilantro (optional)
- 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.