Egg and tomato stir-fry.

Egg and tomato is a home-style stir-fry that is common across China and loved in many Thai kitchens too. The tomatoes break down into a loose sauce that coats the egg. It suits a quick dinner with rice.

The eggs are cooked until just set, not runny. Use eggs within their date and keep them refrigerated.

Ingredients

• 4 eggs
• 250 g cherry tomatoes, halved
• 1 tablespoon neutral cooking oil, plus 1 teaspoon for the eggs
• 2 cloves garlic, finely chopped
• 1 teaspoon sugar
• 1 teaspoon soy sauce
• 1/4 teaspoon salt
• 1 spring onion, sliced
• Steamed rice, to serve

Method

1. Beat the eggs with a pinch of the salt.
2. Heat 1 teaspoon of oil in a wok over medium-high heat. Pour in the eggs and stir gently for about 1 minute, until just set in large curds. Move them to a plate.
3. Add the remaining oil to the wok. Fry the garlic for 10 seconds.
4. Add the tomatoes, sugar, soy sauce and the rest of the salt. Cook for 3 to 4 minutes, pressing lightly, until the tomatoes soften and release their juice.
5. Return the eggs to the wok and fold everything together for 30 seconds.
6. Scatter with spring onion and serve with rice.

Tips

• Larger tomatoes work too. Cut 3 medium tomatoes into wedges and cook for 1 to 2 minutes longer.
• If the tomatoes are very sharp, add another pinch of sugar at the end and taste.
• Leftovers keep in the refrigerator for one day. Reheat gently in a pan.