LazyCuisine
Finished dish photo of Tomato and Egg Stir-fry (Ketchup Version)

Tomato and Egg Stir-fry (Ketchup Version)

This version of tomato and egg stir-fry builds on the original recipe by adding ketchup, which makes the tomato flavor more rich, tangy, and sweet. Pair it with rice, and you won't be able to stop!

Ingredients

Tomato2 pcs
Eggs3 pcs
Scallion1 small stalk
Ketchup2 tablespoons
Salt1 teaspoon
Sugar2 teaspoons
Cooking oilAs needed

Steps

1

Prepare the ingredients listed above.

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2

Cut the tomatoes into pieces and whisk the eggs.

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3

Heat oil in a pan, pour in the whisked eggs when the oil is hot, and stir-fry. Here's an important tip: you can cook the eggs a bit longer than usual because older eggs have a unique fragrance (but don’t burn them!). Then set them aside on a plate.

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4

Heat oil again and stir-fry the tomatoes until soft and juicy. Once the tomatoes release juices (as shown in the image), add 1 bowl of water (cold or hot).

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5

After adding water, cook the tomatoes until soft, then sequentially add ketchup, salt, sugar, and the previously cooked eggs. Stir-fry everything evenly before serving.

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6

Finally, sprinkle chopped scallions on top. A super rice-friendly tomato and egg stir-fry is ready to serve!

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Cooking Tips

(1) Everyone has their unique way of making tomato and egg stir-fry. This variation is one I developed after making it several times. Give it a try if you're interested; it's super rice-friendly. (2) When making this dish, the eggs and tomatoes should stay distinct. Therefore, fry the eggs first and give them a longer stir-fry to enhance their flavor, making this dish more tempting to eat. (3) If you like it tangier, you can add 1–2 more spoons of ketchup. The amount I used strikes a good balance with moderate sweetness and tanginess.