Cantonese Tomato Egg Over Rice

Cantonese Style Tomato Egg over Rice! A silky gravy of stir fried tomatoes and rich eggs make for the most comforting and cozy bowl of food!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat oil in a large skillet over medium high heat. Add ginger and cook until fragrant and just starting to brown, 1 to 2 minutes.

Step 2

Add tomatoes, salt, white pepper, crushed red chili flakes, sesame oil, and oyster sauce. Toss to combine and continue to cook until the tomatoes are jammy, stirring occasionally, 5 to 8 minutes.

Step 3

In a small bowl, whisk to combine water and cornstarch for the slurry. Pour the slurry into the pan and stir.

Step 4

Allow the tomatoes to continue cooking until broken down and thickened, 2 to 3 minutes. Reduce heat to maintain a simmer.

Step 5

Drizzle the eggs over the tomatoes and do not stir. Let the eggs gently cook in the tomatoes until just barely set, 2 minutes.

Step 6

Add the green onions and then gently stir to break up the egg. Don’t stir too much!

Step 7

Serve the tomato egg with steamed rice and garnish with chopped green onions.

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