Xi Hong Shi Chao Ji Dan (Tomato and Egg Stir-fry)
"Taste of Mother" all over China! The Ultimate Home Cooking with Tomatoes and Eggs
Description
Arguably the most common home-cooked dish in China. Ripe tomatoes and plenty of eggs are fried fluffy using just oil, salt, and sugar. It is profoundly simple; pouring the juice over rice is the ultimate luxury.
Restaurants serving Xi Hong Shi Chao Ji Dan (Tomato and Egg Stir-fry)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Ripe tomatoes
- Eggs
- Scallion
- Salt
- Sugar
- Veg oil
Instructions
- [Authentic Recipe]
- Cut ripe tomatoes into wedges. Beat eggs well with a dash of salt and oil.
- Heat generous oil in a wok, pour in eggs. Fry on high until fluffy, removing while soft-scrambled.
- Add a little oil, fry scallion for aroma.
- Add tomatoes, fry on high to extract red juice.
- Add salt and a generous dash of sugar.
- Return the soft eggs, toss briefly to let them absorb the juice, and serve.
Learn more Spice, substitutes, tips
Key spices
Can be perfectly made with normal JP tomatoes and eggs
Substitutes at Japanese supermarkets
Low
Pairing
White Rice / Also delicious over noodles
Trivia
Spoon the tomato, egg, and the orange umami juice pooled at the bottom generously over rice. This alone makes you consume multiple bowls of rice.
Eating tips & etiquette
China, Nationwide (Home cooking)
Allergen
Eggs