I just got back on Monday from a relaxing vacation in Florida with the family. It was a great week of eating seafood and loads of junk food that I let myself get away with eating because "I'm on vacation." Now I'm back home and my fridge is depressing. I haven't restocked it yet and when I opened my refrigerator tonight, I saw a few expired foods, some eggs, a couple of really ripe tomatoes, and green onions. Not the most inspiring ingredients to work with. I thought about reaching for that Ben & Jerry's that I knew is in the freezer, but decided to be an adult and cook an actual meal, however humble. I settled on Jidan Chao Xihongshi (西红柿炒鸡蛋) or Stir-Fried Eggs & Tomatoes.
Stir-Fried Eggs & Tomatoes is a simple, but tasty dish. It's the most popular dish at school cafeterias in China. Some of my Chinese friends say that it was the first dish they learned how to cook because it is so easy to prepare. The sesame oil gives the eggs flavor and the sugar balances out the tomatoes' acidity. Just make sure not to overcook the tomatoes. I've done that a few times and it makes the eggs kind of watery. Stir-Fried Eggs & Tomatoes also goes well with Ben & Jerry's Chunky Monkey ice cream.
I'm making a trip to Chinatown today to re-stock the fridge. Stay tuned.
Stir-Fried Eggs & Tomatoes
1 tablespoon sesame oil
1 tablespoon vegetable oil
3 green onions
2 medium tomatoes
1/2 teaspoon salt
1/2 teaspoon sugar
Beat the eggs and sesame oil together in a mixing bowl. Chop the green onions and slice the tomatoes into wedges. Heat the vegetable oil in a wok or frying pan over high heat until the oil is hot, then add the green onions and stir-fry for 30 seconds. Add the tomatoes, salt, and sugar and stir-fry for 1 minute. Pour in the egg mixture and let cook for 1 minute, then use your spatula to break the egg into pieces and stir-fry until the eggs set (about 2 more minutes). Sprinkle with a few chopped green onions and serve.