Sweet and Delicious Scrambled Egg and Tomato Stir Fry

When I was a child, my mother often made this dish at home, in China.

Recipe By: Fengge (https://cookbuzz.com/kitchen/441)
Serves 2 Prep: 5 min Cook: 5 min

Ingredients

Eggs 3
Tomatoes (medium) 4
Onion 1/4
Salt & pepper a pinch each
Cornflour in water 1 tsp
Tomato puree 1 tsp
Tomato ketchup 3 tbsp
Sugar 2 tsp
Chicken stock powder 1/2 tsp
Water 150ml
Spring onion 1/2

Method

1
Add the salt & pepper and the cornflour in a bit of water to the eggs and mix well.
2
Put 1 tbsp oil in a frying pan and heat it before adding the eggs from Step 1. Cook it about 70% then remove to a plate.
3
Add 1 tbsp more oil to the same frying pan and fry the sliced onion until brown. Add the tomato puree and stir fry for 1 minute before adding the chopped tomatoes.
4
Add the ketchup, sugar, oyster sauce, chicken stock powder and water and put the lid on to steam for 1 minute on medium heat. Remove the lid and return the eggs from Step 2 and lightly stir.
5
Reduce the moisture to half then turn off the heat and add the finely chopped spring onion. Mix and serve on a plate and enjoy.

Tips & Note

Sweet and Delicious Scrambled Egg and Tomato Stir Fry

When I was a child, my mother often made this dish at home, in China.

Recipe By: Fengge (https://cookbuzz.com/kitchen/441)

Serves 2

Prep: 5 min

Cook: 5 min

Ingredients

Eggs 3
Tomatoes (medium) 4
Onion 1/4
Salt & pepper a pinch each
Cornflour in water 1 tsp
Tomato puree 1 tsp
Tomato ketchup 3 tbsp
Sugar 2 tsp
Chicken stock powder 1/2 tsp
Water 150ml
Spring onion 1/2

Sweet and Delicious Scrambled Egg and Tomato Stir Fry

Recipe ID :2515 Posted on 15 MAR 2017

Serves 2

Prep 5min
Cook 5min
views 3,271
printed 4

saved 1

When I was a child, my mother often made this dish at home, in China.

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Ingredients

Print Ingredients Email Ingredients
3
4
1/4
a pinch each
1 tsp
1 tsp
3 tbsp
2 tsp
1/2 tsp
150ml
1/2

Method

Prep
5min
Cook
5min
1
Add the salt & pepper and the cornflour in a bit of water to the eggs and mix well.
2
Put 1 tbsp oil in a frying pan and heat it before adding the eggs from Step 1. Cook it about 70% then remove to a plate.
3
Add 1 tbsp more oil to the same frying pan and fry the sliced onion until brown. Add the tomato puree and stir fry for 1 minute before adding the chopped tomatoes.
4
Add the ketchup, sugar, oyster sauce, chicken stock powder and water and put the lid on to steam for 1 minute on medium heat. Remove the lid and return the eggs from Step 2 and lightly stir.
5
Reduce the moisture to half then turn off the heat and add the finely chopped spring onion. Mix and serve on a plate and enjoy.
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When I was a child, my mother often made this dish at home, in China.
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