Ingredients Jump to Instructions ↓

  1. 6 tomato es

  2. 4 egg s

  3. 2 t salt

  4. 8 T canola oil (can be a little less)

  5. 2 t scallion s, minced

  6. 2 t fresh ginger , minced

  7. 3 t sugar

Instructions Jump to Ingredients ↑

  1. Drop the tomatoes into boiling water for 30 seconds. Remove, drain and peel. Cut in half, squeeze out the seeds. Chop coarsely.

  2. Beat the eggs with 1/2 t salt.

  3. Heat 4 T of the oil in a wok over high heat until the oil surface ripples. Pour in the eggs and cook, stirring constantly, until thickened. Remove from the wok and place into a dish. Add the other 4 T of oil into the wok and reheat until very hot. Add scallions and ginger and stir-fry for a few seconds. Add tomato, remaining salt, sugar and MSG. Stir-fry about 30 seconds, then return the scrambled eggs to the wok. Stir to blend, remove, and serve.


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