A fast meal of eggs scrambled with tomatoes, and then seasoned with some salt, sugar, and soy sauce. This was the very first recipe I cooked, with a little help from my parents...I think I was about 5 or 6 at the time. Eat as it is, or serve over rice.
Ingredients
- 2 large eggs , beaten
- 2 tomatoes , coarsely chopped
- 1.5 teaspoons sugar
- salt to taste
- 1 dash soy sauce
Instructions
-
1
In a skillet over medium heat, scramble eggs until almost done. Remove to a plate.
-
2
Return skillet to medium heat, and stir in tomatoes. Cook 2 to 3 minutes. Stir in sugar, salt, and soy. Return eggs to skillet; cook, stirring, about 1 minute more.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Chinese Recipes
Tofu Sandwich Spread
This is a favorite vegetarian sandwich spread made with tofu. It makes a great sandwich filling, or you can eat it with crackers.
Spicy Vietnamese Quick-Pickled Vegetables
These Vietnamese-style pickled vegetables are traditionally served as a condiment for banh mi sandwiches, but they make a nice side for anything you'd normally pair with coleslaw, like fish and chips, barbecued meats, fish tacos, etc. Store in the refrigerator for up to one month.
Baked Tofu
Easy recipe for baked tofu. Delicious warm or cold. A staple for every vegan kitchen!