I wanted some comfort food tonight as this month my family should have been over from Hong Kong and Singapore but because of COVID-19 they’re not able to 😦
I wanted to eat something my mum would cook when I was younger so tomato and egg stir fry with rice is my dinner!
This is another recipe by Seonkyoung Longest. Such an easy recipe. This is how it’s made.
Ingredients: 3 tomatoes, 2 spring onions, 4 eggs, 1 teaspoon of ketchup, 2 teaspoon of soy sauce, half a teaspoon of salt and sesame oil (optional) Firstly, crack your eggs and add quarter of your salt and give it a whisk, cut your tomatoes into wedges and chop your spring onionsIn a hot pan, add oil and once hot add your eggs. Don’t scramble them too much as you want big chunks. Once cooked take it out the pan and put it to the sideIn the now empty pan, add a little bit more oil and add in the spring onins. Cook until fragrant. Add in your tomatoes and add the soy sauce around the edge of the pan. Then add in the ketchup and the salt. Stir fry this altogether and let it simmer so the tomatoes release it’s juicesAdd in your eggs and break it up a bit (not too much!), toss that abit and take it off the heat. Then if you want, add a bit of sesame oil to give it the fragrant sesame smell and also make it nice and shiny! Dinner is ready!
This was very easy to cook and a quick win with kids!
There’s so much tomato flavour and with the added ketchup and soy sauce gave it a great umami flavour. The eggs were nice and soft and not overcooked. When you have it with rice, the tomato sauce just coats it and it’s so yummy!
Why don’t you give this quick recipe a try! You won’t regret it.
The Oriental Foodie 