Sunrise Silk Road
Chinese-Style Egg, Tomato, and Onion Stir-Fry Omelette with Rice Crackers
25 minutes
Serves 4
BreakfastChineseVegetarian
Herb's take
Inspired by the quick, savory breakfasts found in bustling Beijing kitchens, this dish combines the classic Chinese tomato-egg stir-fry with soft omelette technique and a crunchy rice cracker finish. You'll learn why high-heat cooking keeps the eggs silky and the tomatoes juicy, plus, the onions bring their own sweet alchemy.
Ingredients
Yield
4
Instructions
- 01Crack the eggs into a large mixing bowl and beat well until homogenous and slightly frothy.
- 02In a small bowl, mix the soy sauce, sugar, and white pepper until the sugar dissolves. Set aside.
- 03Heat 1 tablespoon of neutral oil in a large nonstick skillet or wok over medium-high heat. Add the diced onion and cook, stirring, for 2 minutes until just translucent.
- 04Add the minced garlic and cook for 30 seconds, stirring constantly to avoid burning.
- 05Add the diced tomatoes and cook for 2-3 minutes until they release some juice and just begin to break down.
- 06Pour in the soy sauce mixture and stir to combine. Let simmer for 1 minute to blend the flavors.
- 07Increase the heat to high. Push the tomato-onion mixture to one side of the pan, add the remaining 1 tablespoon of oil to the empty space, and pour in the beaten eggs.
- 08Let the eggs sit undisturbed for 10 seconds, then gently fold the tomato mixture into the eggs. Cook, gently stirring, until the eggs are just set but still glossy, about 1 minute.
- 09Drizzle the sesame oil over the stir-fry and sprinkle on the sliced scallions. Remove from heat immediately.
- 10Taste and season with salt if needed.
- 11Transfer the tomato-egg omelette to a serving platter. Arrange rice crackers around the edges for scooping. Serve immediately.
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