Try this Tomato-Egg Stir Fry recipe, or contribute your own.
Suggest a better descriptionHeat a wok (or if you don’t have one, a skillet) over medium-high until it’s extremely hot, then pour in vegetable oil until it coats the bottom. Pour in the egg mixture. This is important: After about 50 seconds, when the eggs are mostly set but still somewhat runny, turn off the heat. Use chopsticks to scramble the eggs for a few seconds in the pan, then transfer them to a bowl.
Add a little more oil to the pan and reheat it over high. Pour the diced garlic into the pan and stir-fry for 30 seconds. Add the tomatoes and turn down the heat to medium. This part’s important too: Stir the tomatoes for about 3 minutes, until they’re soft and lots of juice pools out; they should be sitting in a shallow, simmering liquid. If the pan looks dry, add a splash of water until the tomatoes get saucy. Stir in 2 tsp. salt and 1 tsp. granulated sugar.
Return the eggs to the pan and quickly stir to incorporate. Keep stirring for 50 seconds while slowly adding 1 tsp. soy sauce. Add most of the diced scallion and give the mixture a few lazy stirs. Transfer everything to a plate and sprinkle the remaining scallion on top.
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Serving Size: 1 Serving (472g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 178 | ||
Calories from Fat: 31 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.4g | 5 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 14.7mg | 5 % | |
Sodium 1556.6mg | 54 % | |
Potassium 1015.2mg | 27 % | |
Total Carbohydrate 24g | 7 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 22.2g | ||
Protein 14.7g | 21 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 178
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