Ingredients
- 4 large eggs
- 3 ripe tomatoes, cut into wedges
- 2 scallions, sliced (white and green separated)
- 1 tsp sugar
- 1/2 tsp salt, divided
- 2 tbsp neutral oil, divided
- 1 tsp ketchup (optional, deepens the sauce)
- Steamed rice, to serve
Steps
- 01Beat the eggs with a pinch of salt. Heat 1 tbsp oil in a wok over medium-high, pour in the eggs, and scramble into large soft curds. Remove while still glossy.
- 02Add the remaining oil and the scallion whites, then the tomato wedges. Stir-fry 3–4 minutes until they slump and release their juice.
- 03Season with the sugar, remaining salt, and ketchup if using. Simmer 1 minute into a loose sauce.
- 04Return the eggs, fold twice so they stay in big pieces, top with scallion greens, and serve over rice.
Why it works
The dish every Chinese kid grows up on: sweet-tart tomato sauce soaking into rice, with soft egg clouds that need almost no chewing. Ready faster than delivery and made of things already in the fridge.
Tips
- Take the eggs out early — they finish cooking in the sauce and stay custardy instead of rubbery.
- Out-of-season tomatoes need the ketchup; in-season ones may not.
Cooking for a baby too? Set aside an unseasoned portion before the salt and sauces go in, then check the food's own page for the safe form at their age.