Chinese Tomato Egg Stir Fry

What you need

Ingredients

Measured for 3 servings.

• 454 gPlum Tomatoes
• 15 mlvegetable oil
• 275 gEggs
• 5 mlSesame Seed Oil
• 10 gChicken Bouillon Powder
• 8 gSugar
• 1 gPepper
• 1.2 gSalt
• 1 pcs (approx. 15 g)Spring Onions
• 370 gJasmine Rice

Make it

Method

1. 01

   Weigh and prepare all ingredients for Chinese Tomato Egg Stir Fry: 454 g Plum Tomatoes, 15 ml Vegetable Oil, 275 g Eggs, 5 ml Sesame Seed Oil, 10 g Chicken Bouillon Powder, 8 g Sugar, 1 g Pepper, 1.2 g Salt, 1 pcs (approx. 15 g) Spring Onions, 370 g Jasmine Rice. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.

2. 02

   Heat a wide pan over medium-high heat. Add the listed oil if included and cook Plum Tomatoes in a single layer until it takes on colour.

3. 03

   Add the remaining ingredients in their appropriate cooking order and toss for about 15 minutes. The ingredients should be tender but not falling apart.

4. 04

   Check chicken or turkey at its thickest point with a clean thermometer; it must reach at least 74°C internally before serving.

5. 05

   Divide Chinese Tomato Egg Stir Fry into 3 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.