Chinese Tomato and Egg Stir-Fry

Servings: 4 · Prep: 10 min · Cook: 30 min · Total: 40 min

Ingredients

• 1 1/2 cups White jasmine rice
• 2 1/4 cups Water
• 8 each Eggs
• 2 pounds Ripe tomatoes
• 4 each Scallions
• 3 tablespoons Canola oil
• 1 teaspoon Fine salt
• 1 teaspoon Granulated sugar
• 1 teaspoon Toasted sesame oil

Equipment

Mixing Bowl; Whisk; Cutting Board; Chef’s knife; Measuring cups and spoons; Heat-resistant spatula; Fine-mesh strainer; Instant-read food thermometer; 3-quart saucepan with tight-fitting lid; 12-inch deep nonstick skillet; Clean plate for the eggs; mixing bowl; whisk; cutting board; chef’s knife; measuring cups and spoons; heat-resistant spatula; fine-mesh strainer; instant-read food thermometer

Steps

1. Prepare the tomatoes and scallions. Wash your hands with soap and water. Rinse the tomatoes and scallions under running water and dry them. Remove any damaged areas, core the tomatoes, and cut them into wedges about 1 inch thick, retaining their juices. Trim and thinly slice the scallions, keeping the white and light green parts separate from the dark green parts.
   • 2 pounds tomato
   • 4 Each scallion — divided
2. Whisk the eggs. Crack the eggs into the mixing bowl, add 1/4 teaspoon salt, and whisk until the whites and yolks are fully combined. Wash your hands after handling the raw eggs.
   • 8 Each egg
   • 1/4 teaspoon salt

   Wash hands after handling raw eggs, and clean raw-egg-contact equipment and surfaces before they touch cooked food.

3. Cook and rest the rice. Rinse the rice in the strainer under cool running water until the water runs mostly clear, then drain well. Put the rice and 2 1/4 cups water in the saucepan. Bring to a boil over medium-high heat, cover, and reduce the heat to low. Cook gently for 15 minutes, until the water is absorbed. Remove from the heat and leave covered for 10 minutes.
   • 1 1/2 cups jasmine rice
   • 2 1/4 cups Water

   Use care when handling the boiling water, hot saucepan, and escaping steam.

4. Soft-scramble the eggs. Begin the stir-fry when the rice has about 5 minutes of simmering time remaining. Heat the skillet over medium-high heat, then add 2 tablespoons canola oil. Pour in the eggs and gently push the setting edges toward the center with the spatula, allowing uncooked egg to flow onto the pan. Cook for 1–2 minutes, until large, soft curds form but remain slightly glossy. Transfer immediately to the clean plate; the eggs will finish cooking with the tomatoes.
   • 2 tablespoons canola oil
   • 8 Each egg
5. Add the scallions and tomatoes. Add the remaining 1 tablespoon canola oil to the skillet. Add the white and light green scallion parts and stir for 20–30 seconds, until fragrant. Add the tomato wedges, their collected juices, the sugar, and the remaining 3/4 teaspoon salt.
   • 1 tablespoon canola oil
   • 2 pounds tomato
   • 1 teaspoon granulated sugar
   • 3/4 teaspoon salt
6. Soften the tomatoes and retain their juices. Cook the tomatoes over medium-high heat for 2 minutes, stirring gently, then reduce to medium and cook for another 4–5 minutes. The wedges should soften while retaining some shape, with plenty of juice bubbling around them. Do not drain the juices or reduce the mixture until dry.
7. Fold in the eggs and finish cooking. Reduce the heat to medium-low. Return the eggs and any juices from the plate to the skillet. Gently fold the eggs through the tomatoes, keeping the curds large. Cook for 1–2 minutes, just until no liquid egg remains and the egg mixture reaches 160°F on a clean food thermometer. Remove from the heat promptly to keep the eggs tender.

   Verify the egg mixture reaches 160°F with a clean thermometer; clean the thermometer before and after checking.

8. Finish and serve over rice. Drizzle in the sesame oil and scatter in all the dark green scallion parts. Fold once or twice to combine. Fluff the rice, divide it among four bowls, and spoon the stir-fry and all its juices evenly over the rice. Serve immediately.
   • 1 teaspoon sesame oil

   Refrigerate leftovers in shallow, covered containers within 2 hours, or within 1 hour above 90°F; keep at 40°F or below and use within 3–4 days.

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