- 2 fresh tomatoes
- 2 stalks spring onions, green parts only
- 3 eggs
- Pinch of pepper
- 2 tsp Shao Xing rice wine
- ½ tsp light soy sauce
- 2 – 3 tbsp tomato ketchup, or to taste
- 100ml – 200ml chicken stock/water
- ½ tsp sugar
- Cooking oil
- 1 clove garlic, finely chopped
Directions
1. Finely chop the spring onion.
2. Slice the tomatoes into wedges and remove the seeds.
3. Break the eggs into a bowl. Add in pepper, light soy sauce and Shao Xing wine. Mix evenly.
4. Heat up the pan with some cooking oil, and add in the eggs. Quickly scrambled it for 1 – 2 mins, and remove from heat.
5. Using the same pan, add some cooking oil and stir fry chopped garlic until fragrant.
6. Add in the sliced tomatoes and stir fry until it becomes soften.
7. Add in chicken stock/water, tomato ketchup and sugar. Mix it well and bring it to boil. (*The amount of chicken/stock needed are depending on how much gravy you would like to have.)
8. Season it to taste accordingly.
9. Lastly add in the scrambled egg, and give it a few quick stir to allow the egg to absorb the tomato flavor.
10. Then dish it out and sprinkle the top with chopped spring onion. Serve immediately.