Serving portion: 3 servings
Preparation time: 10 mins
Ingredients
1. Tomatoes - 500g
2. Scallion - 1
3. Eggs - 5
4. Oil - 3 tablespoon
5. Sesame oil - 1/2 tablespoon
6. Ground white pepper - 1/4 teaspoon
7. Shaoxing Wine - 1 tablespoon
8. Sugar - 2 teaspoon
9. Water - 1/4 - 1/2 water
10. Salt to taste - 1/4 teaspoon
Preparation / Cooking Instruction
1. Tomatoes - cut the tomatoes into small wedges
2. Scallion - finely chop them.
3. Eggs - crack eggs into a bowl and season with salt, ground white pepper, Shaoxing wine, and beat eggs for a minute.
4. Heat pan over medium heat. Add droplets of water and when the water evaporates indicating the pan is hot enough, add oil in and the eggs. Scramble the eggs and remove from the wok immediate. Set it aside.
5. Add 1 tablespoon of oil in the pan, turn up the heat to high, and add tomatoes and scallions. Stir fry for 1 minute, add in sugar, sesame oil, 1/2 teaspoon salt, 1/4 cup of water. Add the cooked eggs.
6. Stir to mix everything together and cook for another 1-2 minutes until tomatoes are completely softened. Turn off heat.
Best served upon cooking.
Storage
Can be kept in chiller temperature of 3 to 5 degrees C for 3 days
Things you can add
1. Minced ginger
2. Tomato ketchup
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Nutrition Facts |
Per Average Serving* |
Energy (kcal) |
244 |
Protein (g) |
9.3 |
Total fat (g) |
19.8 |
Saturated fat (g) |
3.4 |
Dietary fibre (g) |
0.6 |
Carbohydrate (g) |
7.7 |
Sodium (mg) |
90.7 |
* 1 serving = 3/4 serve meat and alternatives, and 1 serve vegetables
Serving sizes are a guide only based on recipe amounts.