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Tomato egg stirfry. I made it last night and it's super fast.
4 eggs,
4 Roma tomatoes (rough chop, big chunks)
2 spring onions (both white and green should be sliced)
Sauce:
1 Tsp dark soy sauce (20ml) (double if you use coconut aminos or normal soy sauce)
2 Tsp oyster sauce (I used hoisin and fish sauce bc I didn't have it (price and I don't eat shellfish) (40 ml)
2 tbsp ketchup (I used maggi hot and sweet) (120 ml)
Garlic powder (to taste) (you can use real garlic or jarlic)
A few tbsp water (150ml ig)
Cornstarch (just vibes, a tsp probably)
Oil for eggs and sauce
Salt and pepper (to taste, but like 3 tsp probably? I like my food a bit saltier after getting covid and I have a bit of a cold)
Prepare rice (I used boil in a bag rice bc I didn't feel like setting up my pressure cooker)
Mix the sauce together. Make sure there's no clumps with the cornstarch slurry
Add oil to pan and heat on med high Beat eggs, add to pan, cook on medium high heat until a little bit runny (1 min at most)
Set aside
In the same pan, add a bit more oil and fry the the white part of the green onion until fragrant (a min for me) Add chopped tomato and add a bit of salt. Once the water comes out (a min with some stirring), add the sauce to the pan and cook until the tomsto is soft, a few min. Add the egg and cook for a min at most.
Add salt and pepper until you like it. Make it a bit saltier bc you eat it with rice. Garnish with sliced green onion.
This is like 2 big servings. I ate all of this myself yesterday because I was hungry. I also put fermented soybean and chili oil on mine.
This a combination of 3 different recipes and what I had in my house/fridge. Only thing I bought is green onion. (Marissa in china, Derek Chen, and takes two eggs)
If you time it right, your rice and stirfry can be done at the same time.