Fan Qie Chao Dan (Taiwanese Tomato and Egg Stir-Fry)
Local name: 番茄炒蛋
In short: Fan qie chao dan is a Taiwanese home-cooking favorite: soft egg curds folded into saucy, lightly sweet tomatoes, served over rice in minutes. It takes about 20 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 210 kcal
Tomato and egg stir-fry is one of the most cooked dishes in Taiwanese homes: soft golden egg curds folded into juicy, lightly sweet tomatoes in a few minutes. It costs little, suits children, and goes with plain rice. The trick is to cook the egg in two stages, setting it softly first and finishing it in the tomato sauce, so it stays tender instead of rubbery.
Instructions
- Beat the eggs with 1/4 tsp of the salt and the 1 tbsp water until no streaks of white remain.
- Heat 2 tbsp of the oil in a wok over high heat until it shimmers. Pour in the eggs and let them set for 10 seconds, then push them gently from the edges to the center in large, soft curds. Cook for 40 to 60 seconds until barely set but still glossy, then transfer to a plate.
- Add the remaining 1 tbsp oil to the wok and cook the scallion whites for 15 seconds. Add the tomatoes and cook, stirring, for 3 to 4 minutes until they start to collapse and release their juice.
- Stir in the sugar, the remaining 1/2 tsp salt, the pepper, the ketchup if using, and the 2 tbsp water. Simmer for 2 minutes until the sauce is saucy and slightly thick.
- Return the eggs to the wok and fold gently for 30 to 60 seconds, until the eggs are fully set and coated in sauce. Scatter over the scallion greens and serve right away with rice.
Tips
- Use very ripe, fragrant tomatoes. If yours are pale or firm, the ketchup helps deepen the color and sweetness.
- Take the eggs off the heat while they are still glossy. They finish cooking in the sauce, and overcooked eggs turn rubbery.
Questions and answers
Should I peel the tomatoes?
It is not necessary, because the skins loosen and curl in the sauce. For a smoother texture, score an X on each tomato, blanch for 30 seconds in boiling water and slip the skins off.
Why add sugar to a savory dish?
A little sugar balances the acidity of the tomatoes. Taiwanese home versions are usually slightly sweet, and the sugar also helps the sauce taste rounder and rich.
Is tomato and egg a main or a side dish?
It is a home staple eaten with rice as part of a shared family meal. Serve it with two or three other dishes, or with extra rice for a light, quick main.
How long does it take to make Fan Qie Chao Dan (Taiwanese Tomato and Egg Stir-Fry)?
About 20 min in total: 10 min of preparation and 10 min of cooking.
How many calories are in Fan Qie Chao Dan (Taiwanese Tomato and Egg Stir-Fry)?
About 210 kcal per serving, with 9 g of protein, 8 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 210 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 8 g |
| Fat | 16 g |
| Fiber | 2 g |
| Sugar | 6 g |
| Sodium | 480 mg |
Estimated values, calculated from the ingredients.
