This is a Chinese national dish...every family has their own recipe. This is my recipe and it's best with white rice! It's super easy and never lets you down!

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Recipe Summary

prep:
5 mins
cook:
15 mins
total:
20 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season beaten eggs with salt.

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  • Heat a large skillet over high heat. Add 1/2 of the oil. Pour eggs into the skillet; cook and stir until set, 3 to 4 minutes. Remove eggs to a plate. Heat remaining oil in the skillet. Add tomatoes; stir briefly. Cover, reduce heat to low, and simmer until all juices are released, about 7 minutes.

  • Stir in sugar to dissolve; add eggs back in and return heat to high. Cook until sauce starts to thicken, 2 to 4 minutes.

Cook's Note:

Use corn oil if preferred.

Nutrition Facts

397 calories; protein 10.7g; carbohydrates 12.6g; fat 34.8g; cholesterol 279mg; sodium 1275.1mg. Full Nutrition
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