Chinese Tomatoes and Eggs: A Quick Supper

Here's a complete meal made from start to finish while the rice cooks, so 20-30 minutes tops.  You've got veg, carb, and protein just like that.  And if white rice is not whole-grain enough for you, replace some of the raw rice with bulgur wheat!  Or just plan ahead and make brown rice.

I got this recipe from the New York Times magazine a while back, but tweaked it a bit.  I rearranged it so I could walk through the steps brainlessly and have to hand what I needed.  It's not exactly a stir-fry, but some of the things need to be ready to go once the stove is turned on.

Also, although it absolutely delicious, it's not the prettiest meal so it might not be company food or teenager food or whoever else needs food to look like a TV ad.  So that's why I only photographed the finished bowl and not the served food.  

Chinese Tomatoes and Eggs - serves 4-6

Set rice to cook.

Beat together and set aside:

5-6 eggs

1 tsp. salt

1/2 tsp. sesame oil

1 Tbsp. dry sherry

Chop 3 scallions. Set aside.

Mince 1 tsp. ginger. Set aside.

Stir together and set aside:

2 Tbsp. water

2 Tbsp. ketchup

1/2 tsp. sesame oil

1 tsp. cornstarch

Now cook! 

In large skillet, saute for 2-3 minutes:

1 Tbsp. oil

2 scallions, chopped

Add and scramble egg mixture until almost set. Remove to serving dish.

In skillet, heat 1-2 Tbsp. oil.

Add: 

1 tsp. minced ginger

and fry just until fragrant.

Add 2 cups chopped tomatoes with juice.

When tomato mixture in skillet is hot and bubbly, stir ketchup mixture in and whisk over low heat until thickened.  Stir in eggs.  Cook gently until eggs are thoroughly cooked.
Serve over hot rice with remaining 1 chopped scallion sprinkled on top.