北京西红柿炒鸡蛋
A classic Beijing home-style dish featuring fluffy scrambled eggs and ripe tomatoes in a light, savory-sweet sauce. This quick stir-fry is a staple of summer kitchens, showcasing the simplicity and balance of authentic Chinese flavors.
准备时间 Prep
10 分钟 min
烹饪时间 Cook
10 分钟 min
份量 Serves
2 人份 servings
总时长 Total
20 分钟 min
large eggs
beaten
ripe tomatoes
cut into wedges
vegetable oil
divided
salt
divided
sugar
scallions
chopped, white and green parts separated
sesame oil
optional
Beat the eggs with 1/2 teaspoon salt until frothy.
Heat 1 tablespoon oil in a wok over high heat. Pour in eggs and scramble until just set but still moist. Transfer to a plate.
Add remaining 1 tablespoon oil to the wok. Stir-fry scallion whites for 10 seconds, then add tomatoes. Cook until tomatoes soften and release juice, about 2 minutes.
Return eggs to the wok. Add remaining 1/2 teaspoon salt and sugar. Stir-fry briefly to combine.
Drizzle with sesame oil if using, garnish with scallion greens, and serve immediately over steamed rice.
Cooking Tips