Tomatoes stir-fried with eggs
One of the most common dishes served for breakfast in northern China.
Ingredients
- 1/2 cup rice medium- or long-grain white rice
- 1 cup water (filtered or spring) plus 1 tablespoon for the eggs
- 6 eggs
- 4 tbsp grapeseed oil divided use
- 5 cloves garlic peeled and thinly sliced
- 3 stalks onions (green) white parts thinly sliced, green parts thinly sliced on the diagonal (separate use)
- 1 pound tomatoes ripe, skin removed, cut into wedges and de-seeded
- 1/4 tsp sea salt can omit for low-sodium, migraine, and Meniere's diet
- 1/2 tsp dark toasted sesame oil
Instructions
- Rinse and strain the rice 3 times or until the water runs clear. Bring to a boil with the 1 cup of water in a saucepan with the lid on (this takes about 5 minutes over high heat). Turn down to low and cook for 13 minutes without stirring. Turn off the heat and let sit for 5 minutes with the lid on.
- Beat the eggs with 1 tablespoon water in a bowl.
- In a large non-stick frying pan or wok, heat 2 tablespoons of the grapeseed oil over high heat just until it begins to smoke. Scramble the eggs using a spatula to push them around, just until barely set, about 1 minute. Remove the eggs to a bowl and wipe out the pan.
- Wipe out the pan, then add the remaining 2 tablespoons of the grapeseed oil and return to the heat. Add garlic and the white part of the green onions and saute about 1 minute, just until you smell the aromatics and they are starting to get some color.
- Add the tomatoes and half the salt (if using). Cook until the tomatoes are starting to break down into a sauce.
- Add the cooked eggs, breaking them up with a spatula as you stir. Add the remaining salt (if using) and the sesame oil.
- Put into bowls with some of the steamed rice and garnish with the remaining green onion.
Notes
To blanch the tomatoes: Bring a medium-sized pot of water to a rolling bowl. Cut an X in the bottom of the tomato(es). Drop into the water and cook one minute. Remove with a slotted spoon, let cool, then slip off the skin. Core and cut into wedges, removing the seeds as you do so.