Heat up oil in wok until really hot, stir egg mixture in. Wait for seconds until the egg liquid firms. Turn off the fire immediately and then break the egg into small pieces. Transfer the egg out and leave the oil in. Add tomato wedges in, fry until juicy. Return egg pieces, add salt, sugar and light soy sauce. allion.. Turn to lowest heat, transfer egg to a plate, and set aside. Add the remaining 1/2 tablespoon of oil and the garlic and turn back to medium-high heat. Stir the garlic a few times until fragrant. Add tomato and stir fry until the texture becomes soft, 1 to 2 minutes. Add egg back into skillet.

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Instructions. In a large non-stick skillet, add 3 tbsp olive oil and crack the eggs into the oil. Use a wooden spoon to gently scramble the eggs as they cook. Cook until the eggs are softly cooked with browning spots. Set aside. In a 2-quart or bigger saucepan, saute the sliced garlic in the remaining 3 tbsp of oil.. Embrace the simplicity and deliciousness of the Chinese tomato egg stir fry dish and indulge in its timeless appeal. Embarking on a journey through time, the Chinese tomato egg stir fry dish unveils a rich history that traces back to the vibrant era of the 1920s and 1930s. During this period, the dish first appeared in restaurants, inspired by.