Tomato and egg join the familiar sweet and salty in an unlikely way, making this tasty comfort food a popular among locals and foreigners alike. The simplicity is surprisingly delicious.
In the campus canteen, the combo is often served over a bed of noodles or next to a bowl of rice.
tomato meets eggTHE RECIPE: TOMATO FRIED EGG
(1) tomato • (1) egg • oil • salt • sugar
THE METHOD: TOMATOES FIRST, EGGS LAST
(1) tomato • (1) egg • oil • salt • sugar
THE METHOD: TOMATOES FIRST, EGGS LAST
- 1 egg and 1 large tomato per serving
- core and wedge tomatoes
- add generous amount of oil* to wok
- reduce the ripe tomatoes over medium-high flame
- -meanwhile- add sugar and salt, for a balanced taste
- beat eggs separately in a bowl
- add pinch of salt to eggs
- add water, approximately 1/3 quantity of eggs, beat
- remove tomatoes from heat when saucy**
- rinse pan and reuse for eggs
- preheat liberal amounts of oil
- scramble eggs in oil (have lid handy)
- add tomatoes back into wok and reheat briefly
- serve over noodles or rice
NOTES:
*Do no use extra virgin olive oil, aka evoo. In fact, I recommend not using any oil with recognizable flavor - a plain vegetable oil is perfect. The tomatoes and egg, coupled with sugar and salt provide plenty of flavor. I found a flavorful oil, such as evoo complicated the overall taste in a way that ruined the simplicity and made it an entirely different dish.
**If you only have sad, pink tomatoes at hand, the addition of plain tomato sauce (or paste) compensate nicely for the missing flavor and flavonoids alike.
*** While it is tempting for most cooks to add garlic at the oil-preheating stage, here too, I found that garlic complicated the flavor in an undesirable. Which is to say... it is simply another dish.
Feel free to adjust the ratio of egg:tomato as your palette calls to you.
The recipe above yield a pure, simple version tomato•fried•egg:
*Do no use extra virgin olive oil, aka evoo. In fact, I recommend not using any oil with recognizable flavor - a plain vegetable oil is perfect. The tomatoes and egg, coupled with sugar and salt provide plenty of flavor. I found a flavorful oil, such as evoo complicated the overall taste in a way that ruined the simplicity and made it an entirely different dish.
**If you only have sad, pink tomatoes at hand, the addition of plain tomato sauce (or paste) compensate nicely for the missing flavor and flavonoids alike.
*** While it is tempting for most cooks to add garlic at the oil-preheating stage, here too, I found that garlic complicated the flavor in an undesirable. Which is to say... it is simply another dish.
Feel free to adjust the ratio of egg:tomato as your palette calls to you.
The recipe above yield a pure, simple version tomato•fried•egg:
classic comfort foodfried•rice
Fried rice might be just leftover rice, but it is a second chance for steamed rice to remake itself in yet another wholesome way.
spicy Anaheim accents fresh eggsTHE RECIPE: FRIED•RICE
leftover•steamed•rice
scrambled•eggs
diced•Anaheim•pepper
vegetable•oil
thick•sweet•soy•sauce
pinch•o•salt
THE METHOD: MUSTGO*
leftover•steamed•rice
scrambled•eggs
diced•Anaheim•pepper
vegetable•oil
thick•sweet•soy•sauce
pinch•o•salt
THE METHOD: MUSTGO*
- preheat oil in wok over high flame
- toss leftover rice in wok
- break up an rice clumps
- add soy sauce and toss evenly
- add chopped vegetables and retoss
- salt to taste
- serve!
Every grain of rice ought to have a chance to bask in the heat of the oil, continuously tossing for an added depth.
Fried rice dictates very few rules, other than everything must be rice-size or comparably diced. As rice is the dominating component, any competition from the décor renders the rice an invader and the dish weak.
Fried rice dictates very few rules, other than everything must be rice-size or comparably diced. As rice is the dominating component, any competition from the décor renders the rice an invader and the dish weak.
simply fried riceHere in Beijing, it is quite common to find corn, ham, bell or Anaheim peppers, and the occasional carrot, all finely diced. And of course, fried rice is not fried rice without the scrambled egg.
