Chinese Tomato-Scrambled Eggs(西红柿炒鸡蛋)Xi hong shi chao ji dan


Classic Chinese egg-tomato dish that I often eat at the Chinese Restaurant. It’s so easy and there are many versions of it. But eventually it comes to a similar taste. Most important for me is the texture of the egg shouldn’t be too dry, because it can ruin the whole dish. So, moist scrambled egg and good tomato sauce can do a perfect 西红炒鸡蛋 (Xi hong shi chao ji dan).

Total time: 15 minutes

Serving: 2


3                      Tomatoes, cut into 8-10 parts

1                      Spring onion, chopped about 0.5 cm

¼ cup              Ketchup

1 tsp                Chicken powder

1 tsp                Sugar

½ cup              Water


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