Fan Qie Chao Dan (Tomato And Eggs Over Rice)

1. 1

   Beat the eggs and add the rice wine, sesame oil, and 1/4 teaspoon salt. Let sit for at least 15 minutes

2. 2

   Chop the scallions finely and separate the white and green pieces. Chop the tomatoes into 3/4-inch pieces

3. 3

   In a large frying pan, heat 1 teaspoon oil until hot. Add egg mixture and cook, folding the cooked parts up and letting the raw parts run down. Once the eggs are 90% done (there will still be some shiny liquidy parts on top) transfer to another dish (I usually use the same bowl I beat the eggs in).

4. 4

   Clean the pan and heat another teaspoon of oil. Once it is hot, add the white scallion pieces and the rest of the salt. Stir fry for 1 minute and then add the tomatoes, the rest of the scallions, vinegar, and sugar. Cook for another 2 minutes until very fragrant.

5. 5

   In a small bowl, mix the cornstarch with 1 tablespoon water. Add to the tomato mixture, stirring until the sauce is thickened. Add the eggs back in and cook for 1 more minute, stirring to mix. Taste and add more salt, if needed. Serve over rice.

* Per serving · 4 servings · Values may vary.