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!
Yield serves 2
Number Of Ingredients 7
Steps:
- 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.
- 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.
- Divide the eggs between two plates and top with the tomatoes.
- For a heartier meal, serve with rice or toast and Pan-Asian Slaw (page 212).
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