Recipes › Dinner

Tomato and Egg Stir-Fry

Tomato and Egg Stir-Fry – Forkwise recipe card (illustration, no photo yet)
DinnerChinese⏱ 15 minServes 2EasyForkwise original⭐ Star recipe · Plus⚡ Five & FastGluten-freeDairy-freeLactose-freeVegetarianNut-free
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

A Forkwise original recipe, written by Forkwise. Not yet kitchen-tested.

Ingredients

  • 4 eggs
  • 3 ripe tomatoes, cut into wedges
  • 2 spring onions, sliced
  • 1 tsp sugar

…and 2 more ingredients.

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Ingredients

  • 4 eggs
  • 3 ripe tomatoes, cut into wedges
  • 2 spring onions, sliced
  • 1 tsp sugar
  • 2 tbsp vegetable oil
  • salt

Method

  1. Beat the eggs with a pinch of salt. Heat 1 tbsp oil in a wok and softly scramble the eggs. Remove.
  2. Add the remaining oil and the tomatoes. Stir-fry for 2–3 minutes until they soften and release their juice.
  3. Stir in the sugar and a pinch of salt, return the eggs and toss together.
  4. Scatter with spring onions and serve with rice.

Recipe source: Forkwise · © Forkwise (original recipe) · Original recipe written by Forkwise; not yet kitchen-tested
No photo yet – illustrated placeholder.