Chinese Tomato & Egg Stir-Fry (Fan Qie Chao Dan)

Ingredients

For 2 portions

• 🍳 4 large egg
• 🧂 0.75 Tsp salt
• 🍅 3 medium tomato
• 🧅 2 medium spring onions
• 🧄 1 clove garlic
• 🏺 3 Tbsp sunflower oil
• 🍚 2 Tsp sugar
• 🌾 1 Tsp corn starch
• 🥤 420ml tap water
• 🍚 180g rice (dry)

Method

1. Cook the rice: rinse it, put in a pot with 350 ml of the water, bring to the boil, cover and cook on the lowest heat for 15 minutes. Rest, covered.
2. Beat the eggs with ¼ tsp of the salt until completely smooth.
3. Cut the tomatoes into wedges. Slice the spring onions, keeping the white and green parts separate. Mince the garlic. Mix the corn starch with 50 ml of the water.
4. Heat 2 tablespoons of the oil in a wok or non-stick frying pan over medium-high heat until shimmering. Pour in the eggs. Let them puff for 5 seconds, then push them gently around the pan in big folds. When they're about 80% set – still a little wet – tip them onto a plate.
5. Add the remaining tablespoon of oil to the pan. Fry the spring onion whites and garlic for 20 seconds.
6. Add the tomatoes, the sugar and remaining ½ tsp salt. Stir-fry for 2–3 minutes, pressing the tomatoes with your spatula, until they soften and release their juice. Add the remaining 20 ml water if it looks dry.
7. Stir in the corn starch mixture – the sauce will turn glossy and thicken in seconds.
8. Return the eggs and fold gently for 30 seconds so they soak up the sauce without breaking into tiny pieces.
9. Scatter with the spring onion greens and serve immediately over the rice.