Tomato and Egg Stir-Fry (Fanqie Chao Dan)

Ingredients

• •5 large eggs
• •3 (about 600g) medium ripe tomatoes
• •2 stalks green onions, thinly sliced
• •2 garlic cloves, minced
• •4 tbsp vegetable oil, divided
• •1 tsp sesame oil
• •1 tbsp soy sauce
• •1 tsp granulated sugar
• •3/4 tsp, divided salt
• •1/4 tsp ground white pepper
• •1 tbsp ketchup (optional, for deeper colour and sweetness)

Directions

1. 1Crack eggs into a bowl, add 1/4 tsp salt and white pepper, and beat well until fully combined and slightly frothy.
2. 2Core the tomatoes and cut each into 6–8 wedges. If the skin bothers you, score a small X on the bottom and blanch briefly in boiling water to slip it off.
3. 3Heat a wok or large non-stick skillet over high heat until very hot. Add 3 tbsp oil and swirl to coat.
4. 4Pour in the beaten eggs and let them set for about 5 seconds, then gently scramble into large, soft, slightly underdone curds. Transfer immediately to a plate — they will finish cooking from residual heat.
5. 5Return the wok to high heat and add the remaining 1 tbsp oil. Stir-fry the garlic and the white parts of the green onion for about 30 seconds until fragrant.
6. 6Add the tomato wedges and stir-fry for 2–3 minutes, pressing them gently so they release their juices and begin to soften.
7. 7Stir in soy sauce, sugar, remaining 1/2 tsp salt, and ketchup if using. Toss to combine and let the sauce bubble for 1 minute.
8. 8Return the scrambled eggs to the wok, gently fold everything together for about 30 seconds so the eggs absorb the sauce without breaking down completely.
9. 9Drizzle with sesame oil, garnish with the green parts of the green onion, and serve immediately over steamed jasmine rice.

💡 Use the ripest, most flavourful tomatoes you can find — roma or beefsteak tomatoes from a Canadian grocery store work well, or use a 796ml can of whole peeled tomatoes (drained) in winter. White pepper is widely available in the spice aisle (McCormick or bulk section); it gives a milder, more floral heat than black pepper and is traditional here. Sesame oil should be toasted (dark) sesame oil found in the Asian foods aisle — brands like Rooster or Lee Kum Kee are common in stores like T&T, Loblaws, or Walmart.

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