Wednesday, September 21, 2011

Easy One-Dish Dinner: Fried Eggs and Tomatoes

I am going to share a Chinese recipe with you today. This dish is always a favorite among foreigners living in China because it doesn't have any ingredients that you can't tell (and don't want to know) what they are. Simple and fast, this is one Chinese style dish we eat a lot in our house. I am going to share both how the Chinese people prefer to eat this dish and how I adapt it for when I make it for just our family.

Fried Eggs and Tomatoes

  • oil
  • 10-12 eggs
  • 4-6 tomatoes (washed and diced)
  • salt to taste
  • cooked rice
  1. Put some oil in a wok or a large frying pan. If you really want it to taste authentic, add what you think is a ton of oil to fry eggs in and then double or triple that amount. I usually just add about 1-2 Tbsp when cooking this for our own family. 
  2. Turn on the heat. Again, if you want it to be authentic, you have to turn it up until it is smoking and you need to turn the hood vent on. But I usually fry over medium heat for just our family.
  3. Crack eggs into the pan and stir, cooking as you would regular scrambled eggs.
  4. When the eggs are almost finished cooking, add in the tomatoes and continue cooking until all the tomatoes are hot.
  5. Salt to taste (and msg if you want to be authentic).
  6. Serve over rice (only white rice to be authentic).
We also prefer to eat fried eggs and tomatoes in a completely unauthentic way—we put them in tortilla shells for breakfast burritos. But we like them so much that we eat them for breakfast, lunch, or dinner (though not in the same day), with plenty of ranch, please.

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