Introduction: Stir-Fried Eggs With Tomato
This simple, healthy, delicious dish is perfect for college students who don't want to spend too much time and money cooking, but also want something beside the typical junk food students eat. This dish is very common and popular in China, and you don't need any previous cooking experience to learn this dish. Not only is it simple, it is also nutritious and filling. Egg will provide the protein and tomato is a vegetable rich in vitamins and minerals. What is even more amazing is that cooked tomatoes have substantially higher nutritional value than raw tomatoes. Another reason why I love making this dish and teaching it to others is flexibility. Flexibility is a major theme in my instructions. This recipe I’m teaching is around 2 to 3 servings.
Step 1: Ingredients and Kitchen Supplies
· 3 tomatoes
· 2-4 eggs
· Vegetable oil (or any type of cooking oil)
· Medium- sized cooking pan
· Cutting board
· *Optional:- rice cooker and rice
Step 2: Prep
1. Wash the tomatoes thoroughly since we are not going to peel the tomato skin.
2. Remove the stem of each tomato and slice the tomatoes on the cutting board into several circular cuts, each cut should be half an inch thick.
Figure 1 shows approximately the size of each piece of tomato
*Optional: Cut If you want smaller slices, cut each piece again into halves (end up with half circles). This is all up to personal preferences. If you do complete this step, the cooking time needs to be slightly shortened.
3. Crack the number of eggs you want into a bowl.
4. Whisk the eggs until the yolk and the white are evenly mixed.
Note: Eggs are loaded with protein, vitamins, and minerals, so I like to do an even ratio between eggs and tomatoes. But that is all up to your discretion, you can always add more or less eggs. In my instructions, I will use three eggs since I’m using three tomatoes.
Step 3: Cooking
1. Turn on the stove to medium heat and slowly pour 1/4 of a tablespoon full of oil into a cooking pan. Let it spread evenly across the base of the pan.
2. Wait until the oil warms up and then carefully pour the eggs into the pan.
3. Cook for around 3 minutes, you should see that the eggs are not runny anymore and beginning to take shape, flip it over.
4. Cook for another 3 minutes and then cut the eggs into small pieces with your spatula, I prefer to cut into sizes of one and half inches by one and half inches.
5. Sprinkle a little bit of salt
6. Cook for another minutes and the eggs are ready.
7. Move the eggs from the pan into a bowl.
8. Take the tomatoes that you prepared earlier and slowly pour them to the pan.
*Caution:, the juice in the tomatoes might cause oil to splash so be very careful.
9. Sprinkle sugar and ¼ teaspoon of salt evenly across the tomatoes.
10. Cook the tomatoes until they are wilted but still intact, which normally is around 4 to 5 minutes.
11. Add the previously cooked eggs into the tomatoes and let that all cook for around 3 minutes.
Figure 2: I cooked my tomatoes first
and then cooked the eggs. Going back to flexibility, either way works. Cooking one before the other doesn’t interfere with the taste of the final product.
12. Add another ¼ teaspoon of salt
13. Turn the heat off and let it simmer for a minute for the flavors to mix. You are done now and have a nutritious and filling lunch or dinner waiting for you!
14. Be sure to clean the used kitchen supplies thoroughly.
Step 4: Additional Steps (optional)
Just like how you don’t eat spaghetti without the pasta, or eat a sandwich without the bread, people typically eat this dish with rice. Cooking rice is extremely easy, all you need are rice and a rice cooker. Use this link “Amazon” to find the rice cooker I use.
1. Scoop the amount of rice you want, I usually cook 2 cups of rice, which can last me 3 to 4 meals.
2. Wash the rice in the sink
3. Rinse out all the water
4. Pour 3 cups of water into the rice
Note: The ratio for rice to water is usually 1:1.5
5. Put the bin into the rice cooker and follow the directions on the rice cooker.
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