Chinese tomato and egg stir-fry
Ready in 15 min1 serving
725kcal · per serving
Protein28.5 g
Carbs85.7 g
Fat28.5 g
Ingredients
- 150 g Whole egg
- 12 g Sunflower oil
- 300 g Tomato
- 5 g Sugar
- 5 g Soy sauce
- 3 g Potato starch
- 220 g White rice, cooked
Steps
- Beat the eggs with a pinch of salt and cook them into large soft curds in half the oil. Set aside.
- Stir-fry the tomato wedges for 3 min in the remaining oil with the sugar and soy sauce.
- Thicken with the starch mixed in a little water, return the eggs and serve over the rice.
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