One of our favorite home-style dishes at Hong Kong Restaurant in Ithaca’s Collegetown, this is the Chinese version of scrambled eggs and ketchup!
Recipe information
Yield
serves 2
Ingredients
1
1
2
3
1
2
Need to make a substitution?
Preparation
Step 1
Cut the tomato into wedges. In a small bowl, gently toss the wedges with the sesame oil and a sprinkling of salt and pepper. Chop the scallions and place them in a separate bowl with the eggs, sugar, a teaspoon of water, and a dash of salt and pepper. Beat until foamy.
Step 2
In a small skillet on medium-high heat, warm the oil. Pour in the egg mixture and turn the heat down to medium. In about a minute, when the eggs have begun to set, with a spatula, gently push the eggs from the outside of the pan toward the center. After about a minute, flip the eggs to cook the other side. As soon as the eggs are fully set, remove from the heat.
Step 3
Divide the eggs between two plates and top with the tomatoes.
Serving & menu ideas
Step 4
For a heartier meal, serve with rice or toast and Pan-Asian Slaw (page 212).
