Quick Weeknights · Chinese
Stir-Fried Tomato and Egg
Fluffy, buttery eggs folded with jammy, cooked tomatoes. A perfect example of simple Chinese home cooking.
Why This Works
The ketchup serves as an umami booster, perfectly mimicking the concentrated tomato depth of a longer simmer.
The Upgrade
Add a pinch of white pepper to the eggs before beating for a mild, aromatic warmth.
Chef's Secret
Michelin TechniqueCook the eggs separately so they remain fluffy and distinct rather than getting waterlogged by the tomato juice.
Ingredients
Total time including resting: 15 min
Directions
Heat 1 tablespoon oil in a wok over high heat (medium-high heat).
1 minPour in eggs and scramble until 80% cooked, then remove from the pan immediately to keep them soft.
2 minAdd remaining oil and tomatoes to the same wok, stir-frying until they release their juices.
4 minAdd the ketchup and salt to enhance the acidity and color.
1 minReturn the eggs to the pan, breaking them up slightly with a spatula.
1 minStir everything together until the sauce coats the back of a spoon.
1 minGarnish with fresh green onions before serving.
Wine Pairing
Chenin Blanc
White Wine
The BottleDomaine Huet Le Mont Sec
Chenin Blanc offers a waxy, honeyed quality that matches the jammy sweetness of cooked tomatoes. Its vibrant acidity provides the perfect lift for the creamy, buttery texture of the eggs.
Nutrition per Serving
210
calories
14g
protein
6g
carbs
15g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Steamed Rice
Fluffy white rice is necessary to soak up the savory, jammy tomato-egg sauce that defines this home-style dish.
Ingredients
Directions
Rinse rice under cold water until the runoff is perfectly clear.
Combine rice, water, salt, and oil in a heavy-bottomed saucepan.
Bring to a boil over medium-high heat, then immediately reduce heat to the lowest setting.
Cover tightly and simmer undisturbed for 18 minutes.
Remove from heat and let sit, covered, for 5 minutes.
Fluff gently with a fork before serving.
Side Dish
Sesame Spinach
Briefly blanched spinach tossed with a drop of sesame oil adds a nutritious, earthy contrast to the rich, buttery eggs.
Ingredients
Directions
Bring a large pot of salted water to a rolling boil.
Blanch the spinach for exactly 30 seconds until vibrant and just wilted.
Drain immediately and transfer to an ice bath to arrest the cooking process.
Squeeze the spinach firmly with your hands to remove all excess moisture.
In a mixing bowl, toss the spinach with sesame oil, soy sauce, and mirin until evenly coated.
Plate and garnish with toasted sesame seeds before serving.
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