Chinese Tomato and Egg Stir-Fry

Adding extra egg whites boosts the protein content while minimal oil keeps this classic Chinese home-cooked dish light and nutritious.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (2 servings), not per serving.

• 3 large eggs · 214 kcal in the whole recipe
• 4 egg whites · 69 kcal in the whole recipe
• 2.5 medium fresh tomatoes, diced · 58 kcal in the whole recipe
• 2 stalks green onion, chopped · 10 kcal in the whole recipe
• 1 clove garlic, minced · 6 kcal in the whole recipe
• 1/2 tsp minced fresh ginger · 2 kcal in the whole recipe
• 1.5 tsp canola oil · 54 kcal in the whole recipe
• 1/2 tsp sesame oil · 26 kcal in the whole recipe
• 1 tbsp low-sodium soy sauce · 9 kcal in the whole recipe
• 1/2 tsp sugar · 12 kcal in the whole recipe
• 1 tsp rice vinegar (or white vinegar) · 1 kcal in the whole recipe
• 2 tbsp uncooked white rice · 108 kcal in the whole recipe

Method

1. Rinse the rice and simmer with water until fully cooked and fluffy, then set aside.

   

2. Whisk the whole eggs and egg whites together in a bowl with a pinch of salt.

   

3. Heat half of the canola oil in a skillet over medium heat, softly scramble the eggs until just set, and remove to a plate.

   

4. In the same skillet, sauté garlic, ginger, and white parts of green onions in remaining canola oil for 1 minute, then add tomatoes.

   

5. Add soy sauce, rice vinegar, sugar, and a pinch of white pepper, simmering for 3-4 minutes until tomatoes soften; fold back cooked eggs and chopped green onion tops.

   

6. Turn off heat, drizzle with sesame oil, and serve warm alongside the prepared rice.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.