Tomato & Egg Stir Fry

from simplyrecipes.com

Ingredients:

• 1 pound roma tomatoes
• 1 tablespoon vegetable oil
• 5 large eggs, beaten
• 1 teaspoon toasted sesame oil
• 2 teaspoons chicken bouillon powder
• 2 teaspoons sugar
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon salt
• 1 green onion, trimmed and sliced on a bias, to garnish
• 2 cups steamed jasmine rice, for serving (optional)

Directions:

1. Slice the tomatoes in half. Cut each half into equal thirds so you have 6 long slices from each tomato. Set aside.
2. In a cold, 8 to 10-inch nonstick skillet, add the vegetable oil and beaten eggs. Turn the heat to medium. Once a thin layer of eggs is just beginning to cook on the bottom, push the eggs in one direction to create layers of scrambled eggs.
3. Cook the eggs, gently stirring the whole time, until the scrambled eggs are mostly set but still slightly wet and shiny. Remove the eggs to a plate and wipe the pan.
4. Add the sesame oil to the pan, followed by the tomatoes, and stir-fry over medium heat until the tomatoes are softened but not mushy (about 3 minutes). Add the chicken bouillon powder, sugar, and white pepper. Toss until combined and the sugar and bouillon have dissolved (about 1 minute).
5. Add the eggs back to the pan with the tomatoes. Stir-fry for about 2 minutes to heat through and combine. Taste, adding salt if needed. Sprinkle with the green onions and serve with steamed rice.

Tip:

• You can use chicken broth in place of the chicken bouillon powder. Add 1/4 cup of broth followed by 2 teaspoons of cornstarch dissolved in 1 tablespoon of water, plus salt to taste.