Chinese Tomato Egg Stir Fry

Name: Chinese Tomato Egg Stir Fry
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 lb Plum Tomatoes; 1 tablespoon Vegetable Oil; 5 Large Eggs; 1 tsp Sesame Seed Oil; 2 tsp Chicken Bouillon Powder; 2 tsp Sugar; 1/2 tsp Pepper; 1/4 tsp Salt; 1 Spring Onions; 2 cups Jasmine Rice

total: 0 min
effort: Easy
serves: 4
ratings: New

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Video on YouTube, linked from Source: TheMealDBWatch on YouTube

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Ingredients

Serves 4

Plum Tomatoes1 lb
Vegetable Oil1 tbsp
EggsLarge5
Sesame Seed Oil1 tsp
Chicken Bouillon Powder2 tsp
Sugar2 tsp
Pepper½ tsp
Salt¼ tsp
Spring Onions1
Jasmine Rice2 cups

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Estimatedper serving · this recipe serves 4

Estimated nutrition per serving
Energy	525 kcal
Protein	16.3 g
Fat	10.5 g
of which saturates	2.3 g
Carbohydrate	88 g
of which sugars	5.5 g
Fibre	3 g
Salt	0.7 g

Worked out from the 97% of the ingredients we could match.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

9 steps · 0 min

1
You can use chicken broth in place of the chicken bouillon powder. Add 1/4 cup of broth followed by 2 teaspoons of cornstarch dissolved in 1 tablespoPrepare the tomatoes:
2
Slice the tomatoes in half. Remove the tough stem from each half that connects to the vine. Cut each half into equal thirds (you’ll get 6 slices from each tomato).
3
Make the soft scrambled eggs:

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