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+ servings
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