Pakistani
Pakistani Chicken Karahi
A bold, tomato-rich chicken karahi cooked the way it is at home — plenty of ginger,…
Tomato and Egg Stir-Fry
Soft scrambled eggs folded with tomato in a savoury-sweet sauce — China's most-loved homestyle dish.
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5 minPrep🔥
10 minCook🍽️
2Serves📊
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Ingredients
- 4 eggs
- 4 ripe tomatoes, in wedges
- 2 spring onions, sliced
- 1 tsp sugar
- 1 tsp soy sauce
- 1 tsp sesame oil
- 3 tbsp oil
- Salt
- Cooked rice
Instructions
- Beat the eggs with a pinch of salt.
- Scramble in 2 tbsp hot oil until just set; remove.
- Stir-fry the tomatoes in the remaining oil for 3 minutes until they release juice.
- Add sugar, soy sauce and salt; let it bubble into a light sauce.
- Return the eggs and toss gently with sesame oil and spring onion.
- Serve over rice.
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Tara’s tips
- Don't over-stir the eggs — keep them soft and fluffy.
- Cook the tomatoes until just starting to break down.
Serving suggestions
- Eat over hot rice.
Storage & reheating
Best fresh.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Ripe vs firm tomatoes?
Ripe tomatoes give the best sauce.
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