Nutrition per serving
Source: USDA FoodData Central when available.Based on the ingredients saved for this recipe.Per-serving numbers are divided across 2 servings.11 ingredient lines were used.Nutrition is not 100% exact; brands, sizes, and preparation change the real values.Per serving, based on the saved recipe nutrition.
Ingredients
- 3 large eggs
- 3 medium tomatoes (about 450–500 g), cut into wedges
- 2 tbsp neutral oil (split)
- 2 tbsp water
- 2–3 tbsp ketchup (optional but common)
- 1–2 tsp sugar (to taste)
- 1 tbsp gluten-free soy sauce or tamari
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp white pepper or black pepper
- 2 scallions, sliced (optional)
- Optional: 1 tsp cornstarch mixed with 1 tbsp water (for a thicker sauce)
Missing something?
Tell SpiceGuyBot what you have and it will adapt this recipe around your kitchen.
Instructions
- 1
Beat eggs with 1 tbsp water and a pinch of salt.
- 2
Heat 1 tbsp oil in a pan over medium-high. Add eggs and softly scramble until just set (still a bit glossy). Remove to a plate.
- 3
Add remaining 1 tbsp oil. Add tomatoes and a pinch of salt; stir-fry 2–3 minutes until they start to break down.
- 4
Stir in ketchup (if using), sugar, and tamari. Add a splash of water if it looks dry.
- 5
Optional: Stir in the cornstarch slurry and cook 15–30 seconds to thicken.
- 6
Return eggs to the pan and gently fold together 30–60 seconds. Taste and adjust salt/sugar.
- 7
Finish with pepper and scallions. Serve over rice or with gluten-free toast.
Want something similar?
Generate another chinese dinner from your profile, goals, allergies and equipment.