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tomato egg stir fry over rice

tomato & egg w/ chicken

Written by

Blossom

·

@blssm_c

A dish that reminds me of home 🥹🫶🏻 Tomato & Egg Stir-Fry with chicken bc ur girl needs protein 🌝 ~ingredients: * 4-5 small/medium tomatoes * 2 green onion (cut into 1-2 inch wedges) * 1 lb chicken thighs (diced or sliced) * chicken marinade: 1 tbsp oyster sauce, 1/2 tsp white pepper, 1/2 tsp salt, 1 tsp corn starch, 1 tsp baking soda * 5 eggs * 1/2 tsp white pepper * 1/2 tsp sesame oil * 1 tsp shaoxing wine * 2 tsp sugar * 1 tbsp ketchup * 1/2 cup water * 1/2 tsp corn starch (optional) * oil for cooking ~instructions: 1. Mix the marinade ingredients listed above and marinate the chicken for minimum 30 minutes. 2. Crack the eggs into a bowl, and add white pepper, shaoxing wine, salt, and sesame oil. Mix and set aside. 3. Heat up a wok on medium-high heat with a drizzle of oil. Once hot, pour in the egg mixture. 4. Cook the eggs by pushing the edges in, until the eggs are about 60% cooked. Then, using your spatula, break up the eggs into pieces until about 80% cooked. Turn off the fire and remove, set aside. 5. In the same wok, on high heat, add some more oil. Once hot, add the chicken in a single layer. 6. Let the chicken sear for a minute before flipping and cook on the other side for another minute. Stir-fry for another 2 minutes, or until chicken is 80% cooked. Remove and set aside. 7. In the same wok, on medium high heat, add some more oil. Once the wok starts smoking, add the tomatoes and green onion. Stir fry for a minute, you’ll see liquid come out from the tomatoes. 8. Add in sugar, ketchup and 1/2 cup of water. (Note: Optional 1/2 tsp of corn starch can be added to the water to make a corn starch slurry if you want a thicker sauce) 9. Stir-fry for another 30 seconds, and you can also smush some of the tomatoes to release more liquid. 10. Add the eggs, followed by the chicken. 11. Stir-fry to coat everything in the sauce, and cook until tomatoes are soft. Turn off the heat. 12. Serve over rice, enjoy! . . . . #tomatoeggstirfry #chinesefood #chinesecooking #easyrecipe #simplerecipe #dinnerideas #asmr #asmrsounds #asmrcooking #cookingtiktok #mealsafter9to5

♬ sonido original – Murdoc’s Memories.

~ingredients: 

  • 4-5 small/medium tomatoes 
  • 2 green onion (cut into 1-2 inch wedges)
  • 1 lb chicken thighs (diced or sliced)
  • chicken marinade: 1 tbsp oyster sauce, 1/2 tsp white pepper, 1/2 tsp salt, 1 tsp corn starch, 1 tsp baking soda 
  • 5 eggs 
  • 1/2 tsp white pepper
  • 1/2 tsp sesame oil
  • 1 tsp shaoxing wine
  • 2 tsp sugar
  • 1 tbsp ketchup
  • 1/2 cup water
  • 1/2 tsp corn starch (optional)
  • oil for cooking 

~instructions:

  1. Mix the marinade ingredients listed above and marinate the chicken for minimum 30 minutes. 
  2. Crack the eggs into a bowl, and add white pepper, shaoxing wine, salt, and sesame oil. Mix and set aside. 
  3. Heat up a wok on medium-high heat with a drizzle of oil. Once hot, pour in the egg mixture. 
  4. Cook the eggs by pushing the edges in, until the eggs are about 60% cooked. Then, using your spatula, break up the eggs into pieces until about 80% cooked. Turn off the fire and remove, set aside. 
  5. In the same wok, on high heat, add some more oil. Once hot, add the chicken in a single layer.
  6. Let the chicken sear for a minute before flipping and cook on the other side for another minute. Stir-fry for another 2 minutes, or until chicken is 80% cooked. Remove and set aside.
  7. In the same wok, on medium high heat, add some more oil. Once the wok starts smoking, add the tomatoes and green onion. Stir fry for a minute, you’ll see liquid come out from the tomatoes. 
  8. Add in sugar, ketchup and 1/2 cup of water. (Note: Optional 1/2 tsp of corn starch can be added to the water to make a corn starch slurry if you want a thicker sauce)
  9. Stir-fry for another 30 seconds, and you can also smush some of the tomatoes to release more liquid. 
  10. Add the eggs, followed by the chicken. 
  11. Stir-fry to coat everything in the sauce, and cook until tomatoes are soft. Turn off the heat. 
  12. Serve over rice, enjoy! 
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