hello hi everyone! Wesley here. Today we’re taking a crack at one of my favorite Chinese breakfasts from my childhood, which is a Tomato Scrambled Egg Stir Fry, or fan qie chao dan. For those not familiar, a Chinese tomato egg stir fry is (as the name implies) composed of scrambled eggs, fried in a wok that is then combined with a saucy tomato wedge stir fry, and served over rice. We’re gonna be using a couple of these gorgeous vine ripened tomatoes today since we are right in the heart of tomato season here in California, but while they are out of season though, whole canned tomatoes work wonderfully here as well. Hope you try it.
Serves 2
INGREDIENTS
4 cloves garlic
1 inch (about 1 tbsp) ginger
2 green onions
4 tomatoes (or 1 16oz can whole tomatoes)
1/4 cup stock (vegetable or chicken)
peanut oil
INGREDIENTS (eggs)
4 eggs
1 tbsp shaoxing wine
1 tbsp sesame oil
1/2 tsp white pepper
1/2 tsp corn starch
pinch kosher salt
PREP
CRUSH and mince the garlic, set aside
FINE MINCE the ginger, set aside
SEPARATE the whites and greens of the green onions, then slice thinly on a bias, set aside
REMOVE the stems of the tomatoes, then slice into wedges, set aside
COMBINE all egg ingredients, then whisk and set aside for 15 minutes
ON THE STOVE
HEAT a wok as hot ass possible, then add 4 tbsp peanut oil, and long yao
ADD the eggs to the wok and toss for about 10 seconds until 80% set, then remove and set aside
REHEAT the wok, add 2 tbsp peanut oil and long yao
ADD the garlic, ginger, and whites of the green onions, then bloom until fragrant for about 10 seconds
ADD the tomatoes to the wok, sesason with kosher salt, then saute for 4 minutes or until the juices of the tomato release
ADD 1/4 cup stock and toss to combine
ADD the eggs back to the wok, toss to combine, and remove from heat immediately
SERVE over rice and finish with the greens of the green onions