Prep 5 mins
Cook 5 mins
This classic Chinese dish is so simple, but full of flavor! It's one of my favorites, and I order it with nearly every meal in China. You can have this as a side dish, or even a main dish over rice. There are a few different ways to make this; but this way is my personal favorite. Don't be afraid to throw in some ground pork, cumin seeds, more or less eggs or tomatoes, etc. I will frequently drizzle sesame oil on top of the finished dish.
- Scramble the eggs in a non-stick pan, keeping them fairly chunky.
- When eggs are just about done, remove from the skillet and set aside.
- Add the oil to the skillet, and cook the tomatoes for a few minutes.
- Add salt and sugar to the tomatoes.
- Put the eggs back in the skillet, and mix everything together.
Easy, tasty recipe. I enjoyed this for Sunday Brunch served with mixed peppers, mushrooms and onion.
I make this dish quite frequently, as my father taught me how to make it when I was about 7yo. Only, I saute chopped tomatoes in the oil first for 2 mins, then add the beaten eggs and scramble it altogether and season with salt and pepper. Next time I'll try the green onions. Terrific served with toast or even with white rice. Thanks for posting!
A nice change from plan scrambled eggs and one more way to get veggies into the daily diet. These were so simple and quick. Did cut the sugar to half teaspoon and was glad I did other wise may have been to sweet. Sorry the green onion is not showing in the photo as it was add after the photo was taken and want to eat my eggs while they were still hot. Thanks for the post.