A popular option at the Longwythe Rest Area, this delicious, healthy, and easy-to-make meal also happens to be a staple of home-made Chinese cuisine.
Active cooking time: 15 mins. Total cooking time: 15 mins. Serves 1
Ingredients
2 eggs
salt, to taste
2 medium-sized tomatoes
1 tbsp cooking oil, preferably sesame (15mL)
¼ tsp sugar (1g)
1 scallion, diced into 4mm slices
Whisk eggs with a pinch of salt until the yolk and eggs are thoroughly mixed. Ideally, there should be a thin layer of small bubbles at the very top; in practice, thorough mixing is sufficient.
Slice tomatoes into approximately 6 wedges each. Optional: remove the top, hardened/brown part of the tomato near the stem for taste.
Heat a pan or wok to medium-high. Add 1 tablespoon of oil when hot, then pour the egg mixture in. Let sit, undisturbed, until the mixture is partially firmed and 70-80% cooked. Turn the fire off and break egg into smaller pieces with spatula. Transfer eggs out of wok; leave some oil.
Turn the stove back on to medium-high, add tomato wedges, and stir fry until the tomatoes are slightly darkened and juicy.
Return the egg pieces to wok and add salt, sugar, and scallion pieces. Make sure some tomato juices are mixed with the egg for visual appeal and taste. Enjoy immediately, either accompanied with rice or on its own!
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Reference: http://www.chinasichuanfood.com/chinese-tomato-and-egg-stir-fry/