I love tomato egg stir fry. When I was a kid, I had a Chinese friend (she was actually my Chinese teacher hehe) who used to make simple Chinese home meals for me, and that is how I first learned about this dish. Whenever I think about it, I think about her. So today I made a calorie-friendly version with ham and Konjac noodles. It still reminds me of her so much. 🙂
Tomato egg stir-fry with ham (西红柿炒鸡蛋)
Difficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
20
minutesCalories
382
kcalProtein
32
gCarbs
22
gFat
19
gIngredients
Minced garlic
20gOlive Oil
10gSalt
5gEggs
4Chopped spring onion
50gTomato
500gStevia
5gOptional:
• Leg ham 200 g
• Konjac noodles 200 gGarnish:
• Sesame seeds
• Chopped spring onion
Directions
- Beat the four eggs with the salt.
- Add the chopped spring onion and mix it into the eggs.
- Chop the tomato into small pieces.
- Heat a pan.
- Add the olive oil and stir fry the minced garlic.
- Add the egg mixture and cook until it is soft.
- Remove the cooked eggs from the pan.
- In the same pan, add the chopped tomato, ham and stevia, then stir fry well.
- Once the tomato softens, add the konjac noodles and stir well.
- Add the cooked egg back into the pan and mix everything together.
- Divide into two serves and garnish with chopped spring onion and sesame seeds.
Recipe Video
Notes
- • If you are vegetarian or vegan, you can make this without the ham. It will be even closer to the original recipe!