Tomato Eggs Stir-fry


  1. Heat up wok. Add 2 tablespoon of oil. Add green onions and stir-fry for 10 seconds. Add the eggs and gently scrambling the eggs for about 1 minute. The egg should be still runny not hard. Set aside.
  2. Rinse out the wok and dry. Heat up wok and add in the remaining oil. Add the diced tomatoes, and stir-fry until they are soft and have released their juices. Add soy sauce and salt to taste and cook for another 1 minute.
  3. Put eggs back in and gently stir to combine. If it looks too dry, add some water. To finish off the dish, stir in a tablespoon of tomato ketchup. (That’s how my mom made it and your kids are going to love it!)
  4. Serve with steamed rice or simple congee.

To find tips on seasoning and cleaning our hand hammered wok, visit FAQ.