Scrambled Eggs with Tomatoes is usually the first dish that Chinese people like to learn when learning cooking as it’s very easy to cook. The dish has beautiful color and very nutritious. It’s perfect with rice and noodles.
Prepare 3 eggs, 2 big tomatoes, 2 scallions and 2 pieces of garlics.
Cut tomatoes, each cut into 6 wedges. Beat eggs with 1/2 teaspoon salt until smooth but not frothy. Chop the scallions and slice garlics.
Heat the cooking oil in the wok over medium-high heat until hot. Then, add the beaten eggs into the wok. Don’t disturb it until they are nearly set. Then stir-fry until they are golden. Immediately scrape eggs into a bowl. Wipe out wok.
Add cooking oil in the wok. When it’s hot, add scallions to stir fry and then add tomatoes to stir fry together.
When the tomato juices are released and tomatoes are slightly wilted but still intact, add cooked eggs in to the wok.
Stir fry the tomato and eggs for a few seconds. Then sprinkle some white sugar and salt over tomatoes and stir to combine.
Serve the scrambled eggs with tomatoes on a plate.