Fan Qie Chao Dan Tomato and Egg Stir-Fry

Ingredients

• 4 large eggs
• 1/2 tsp salt, divided
• 3 tbsp vegetable oil, divided
• 3 medium tomatoes, cut into wedges
• 1 1/2 tsp sugar
• 2 tbsp water
• 2 green onions, thinly sliced
• Steamed rice, for serving

Method

1. Beat the eggs with a pinch of the salt until no streaks remain.
2. Heat 2 tablespoons oil in a wok over medium-high heat, pour in the eggs and gently push them around until just set but still soft, then slide them onto a plate.
3. Add the remaining oil and the tomatoes and cook 3 minutes, pressing lightly, until they soften and release their juice.
4. Stir in the sugar, remaining salt and water and simmer 1 minute into a light sauce.
5. Return the eggs, fold everything together, scatter green onions and serve over rice.

Notes