Sunday, October 26, 2008

Stir Fried Egg with ginger and tomato

One of the dish I normally cook when I am in hurry is stir fried egg with ginger and tomato. The idea comes from Chinese traditional fried egg and tomato. However, I like it to be wetter so I can pour the sauce over fluffy white rice. It's a simple and delicious meal that can be done just in 10 minutes (preparation and cooking).

2 eggs
1 small young ginger, julienne
1 small tomato cut in wedges, pulp removed or 6 cherry tomatoes, pulp removed.
1 tbsp of dried black bean
1 clove garlic
1/3 cups of water
2 tbsps of soy sauce
3 tbsps of olive oil

1. Heat 1 tbsp of olive oil in a wok over medium heat, crack the eggs, let it cook for 1 minute then scramble. Remove.
2. Heat 2 tbsps of olive oil in a wook over medium heat. Add garlic and ginger and stir fry until fragnant.
3. Add eggs, water, black bean,tomatoes and soy sauce. Simmer for 1 minutes.
4. Garnish with spring onion.

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