Whisk eggs together with salt, white pepper, and sesame oil.
3 Eggs, ½ tsp White Pepper, ½ tsp Sesame Oil, ½ tsp Salt
Heat cooking oil in a wok over high heat. When the oil starts to smoke, pour the egg in.
2 tbsp Cooking Oil
Let the egg sit for 20-30 seconds before starting to swirl the egg.
Once the eggs are set, remove them from the wok. Roughly cut into chunks and set aside.
Heat another tbsp of oil in the same wok if need to. Add garlic and fry for 1-2 minutes until golden & fragrant.
2-3 cloves Garlic
Add in the tomatoes. Stir-fry for 2-3 minutes and then season with salt.
4 medium Tomatoes, ¾ tsp Salt
Add water, then the ketchup and stir-fry for another 2-3 minutes until the tomatoes are beginning to burst. Stir in a sprinkle of sugar.
2 tbsp Ketchup, ½ tsp Sugar, ¼ cup Water
Toss in the cooked eggs till combined. Garnish with spring onions and serve immediately.
Spring Onions
Notes
Remove the stem of the tomatoes when cutting them into quarterly wedges
The reason why we are cooking the eggs over high heat is to create that airy puffy texture. When the wok and oil are hot enough, the eggs should immediately start to puff up as you pour them in.
Remove the eggs from the wok to set aside once the eggs have set. Do not overcook as we will be tossing it back into the wok to cook further together with the tomatoes.
The addition of ketchup and sugar helps to elevate the sweetness of the tomatoes. If your tomatoes aren't naturally sweet enough (e.g not in season), you may need an extra pinch to get the flavours right - adjust to your own taste accordingly.
Keyword Chinese Recipes, Easy Recipes, Eggs, Quick Recipes, Stir-Fry