There is no other dish (and one might actually consider this a ‘side’) that encapsulates my childhood eating memories more than Tomato Egg Stir-fry (番茄炒蛋). Because this dish is so quick and simple, it’s become almost as much of a staple as white rice at family meals. Mom serves it with almost everything. And yet, despite this fact, I have only recently attempted to make this dish for the first time.

Ingredients

• 2 tomatoes, quartered (but actually eighth-ed, if that’s a thing)
• 4-5 eggs, beaten
• 1 tsp soy sauce
• 3 tbsp water
• Salt and pepper to taste

Instructions

1. Heat up some oil in a wok or frying pan, add chopped tomatoes and stir-fry for 2-3 minutes, then add water and cook for another minute. Remove and set aside.
2. Scramble the eggs in the same hot wok, leave it slightly runny. When eggs are near ready, add tomatoes back in along with soy sauce.
3. Add salt and pepper to taste.