Fan Qie Chao Dan (Tomato and Eggs over Rice)

• servings: 1 serving

Ingredients

3 large eggs

1 large tomato or 2 plum or Roma tomatoes

2 scallions

1 teaspoon rice wine

1 teaspoon toasted sesame oil

1/2 teaspoon kosher salt, divided plus more to taste

2 teaspoons vegetable oil, divided

1/2 teaspoon rice wine vinegar

1 pinch sugar

3/4 teaspoon cornstarch

Cooked rice

Directions

Beat the eggs and add the rice wine, sesame oil, and 1/4 teaspoon salt. Let sit for at least 15 minutes

Chop the scallions finely and separate the white and green pieces. Chop the tomatoes into 3/4-inch pieces

In a large frying pan, heat 1 teaspoon oil until hot. Add egg mixture and cook, folding the cooked parts up and letting the raw parts run down. Once the eggs are 90% done (there will still be some shiny liquidy parts on top) transfer to another dish (I usually use the same bowl I beat the eggs in).

Clean the pan and heat another teaspoon of oil. Once it is hot, add the white scallion pieces and the rest of the salt. Stir fry for 1 minute and then add the tomatoes, the rest of the scallions, vinegar, and sugar. Cook for another 2 minutes until very fragrant.

In a small bowl, mix the cornstarch with 1 tablespoon water. Add to the tomato mixture, stirring until the sauce is thickened. Add the eggs back in and cook for 1 more minute, stirring to mix. Taste and add more salt, if needed. Serve over rice.