Recipe · By Marc Dessein ·

Tomato and egg stir-fry, Chinese fān qié chǎo dàn

Overhead view of a blue-rimmed bowl of scrambled eggs and tomatoes, spring onion in the centre, chopsticks on a wooden table

Serves 2. Per serving, about 300 kcal and 14 g of protein.

Fān qié chǎo dàn (番茄炒蛋) is a Chinese home dish made in a few minutes: eggs scrambled over high heat, then mixed with ripe tomatoes just softened with garlic. This is the northern Chinese version, seasoned only with salt, a pinch of sugar and spring onion. It is served with steamed white rice.

Tangy, slightly sweet, salty and garlicky. The eggs stay soft and the tomato makes a little sauce that soaks into the rice.

Method

  1. Remove the tomato stems and cut the tomatoes into bite-sized pieces. You can peel them first if you like: cut a cross at the base, soak them in very hot water, then in cold water, and pull off the skin.
  2. Crack the eggs into a bowl, add 30 ml water and beat until the whites and yolks are well combined.
  3. Heat 1½ tbsp oil in a frying pan or wok over high heat until very hot.
  4. Pour in the eggs. Let the bottom set, then push them with a spatula so the runny part flows onto the hot surface. Break the scrambled egg into bite-sized pieces and set aside on a plate.
  5. Add the remaining oil to the same pan and fry the garlic over medium heat until fragrant, without burning it.
  6. Add the tomatoes and stir-fry for about 20 seconds. Pour in 60 ml water and cook until the tomatoes start to soften.
  7. Return the eggs, sprinkle with the salt, sugar and spring onion, give a final stir and serve at once, on its own or over white rice.