The first time I came to China I tasted a dish: rice with tomato and egg. You wouldn’t think that that combination would taste very good but it does.
This dish happens to be a signature Chinese dish. Every province that I’ve been to across this country serves it. Some eateries and/or regions prefer the eggs to be whole and hard fried while most serve it with the eggs scrambled. It has only been recently that I’ve known it to be served as a soup as well, mainly because I’ve gotten more adventurous in my dining experiences. So now I share with you the recipe for Rice with Tomato and Egg, and by proxy the Tomato/Egg soup.
6 large eggs
2 tomatoes (beef tomatoes work best)
1/4 cup vegetable oil
2/3 cup minced onion (or leeks – I prefer leeks)
2TBSP minced garlic
A pinch of cornstarch
Salt and pepper to taste.
In a deep skillet or wok heat the oil. Once oil is hot add garlic and onion.
When lightly brown add eggs (scrambling them makes it easier; hard fried is also OK).
Allow eggs to soft scramble (if you chose the scramble method) Fry eggs completely for hard fried option.
Add salt and pepper to taste.
Remove eggs from pan; fry the tomatoes in the remaining oil.
Stir tomatoes until they start ‘juicing’ – until you can see juice at the bottom of the pan. Stir in the pinch of cornstarch (this will make the juice thick and rich)
Cut the eggs back in to the tomatoes, stirring until they are well mixed.
If you are stopping at Rice with Tomato and Egg, stop here: your dish is done. It is best served hot over jasmine rice, available at any grocer’s in the rice section.
If you are moving on to the soup, follow these directions:
Pour your tomato/egg mixture into a pot; add water.
Allow to simmer for approximately 1 hour.
Enjoy!
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