Tomato and Egg Stir-Fry
13 mineasy2 servingsvegetarianone-panunder-20-min
Ingredients
- Tomato4 large, cut into wedgesOn hand
- Eggs4, beatenOn hand
- Scallions2, slicedOn hand
- Sugar1 tspoptional
- Soy sauce1 tspoptional
Missing badges reflect your pantry on the home page. Staples (salt, oil, flour…) count as on hand by default.
Steps
- 1
Beat the eggs and cut the tomatoes into wedges.
2 min
- 2
Cook the tomato wedges in vegetable oil until they slump and release juice.
5 min
- 3
Season with the sugar, soy sauce, and salt.
1 min
- 4
Pour the beaten eggs over the tomatoes.
1 min
- 5
Let them set for a few seconds, then fold gently.
2 min
- 6
Slide onto a plate while the eggs are still glossy.
1 min
- 7
Scatter the scallions on top.
1 min
Cook’s note. Pull the eggs while glossy; carryover heat sets them fully on the plate.
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Written and tested by the Fork & Pantry team — not generated by an AI chat. Adjust times to your kitchen; cook meats to a safe internal temperature.