Easy Asian Recipe: Stir-Fried Tomato & Eggs

Tomato and eggs is one of the easiest Chinese dishes you will ever cook.  This classic dish is made from juicy tomato slices, scrambled eggs, and simple seasonings.

Even though this dish is simple, it is important to not overcook the eggs or tomatoes.  Overcook the eggs and you will have rubbery pieces of egg.  Overcook the tomatoes and your dish will turn into mush.  In my recipe, I added two tablespoons of Shaoxing rice wine into the egg mixture to make it fluffier.  The wine gives the dish an interesting flavor profile.

I used tomatoes from my garden.  The juiciness and sweetness from tomatoes created the perfect sauce to spoon over a bowl of rice.

This tomato had a tumor.

This humble dish is great for a quick dinner.  Enjoy!

Stir-Fried Tomato & Eggs

4 eggs
2 tb Shaoxing rice wine or water
3 tomatoes sliced into wedges
2 cloves of minced garlic (optional)
1/2 tsp salt
1 tsp sugar
1/4 cup water
3 tb vegetable oil
Chopped scallions

1. Crack the eggs into a bowl, add 2 tb water, and whisk.
2. Heat a skillet and add 2 tb of oil.  Add eggs and let a thin film form on the bottom of the pan.  When eggs are partially cooked, break into smaller pieces.  Once cooked, remove from pan and set aside.
3. In the same pan, heat 1 tb oil and add minced garlic.  Sauté garlic until fragrant, then add tomatoes and stir-fry for 2 minutes.  Add salt, sugar, and water and stir for 30 seconds.  Add scallions and cooked eggs.  Stir-fry for 1 minute and serve.

Homemade Chipotle Burrito Bowl

Let’s face it, Chipotle knows how to make good food. Their simple menu, assembly line service and fast casual concept draws loyal fans.

Diners prefer Chitpotle over other fast food chains because they can customize their orders and it’s “healthier.” But beware, once you add the guac, cheese and sour cream, the seemingly healthy meal can turn into a calorie bomb.

Even so, there is no denying that Chipotle’s menu is delicious and addicting!

The other day, I was craving a burrito bowl – my go to selection at Chipotle.
Instead of driving ten minutes to the closest location, I decided to make my own.

I mean, how hard can it be? Rice, beans, chicken and chopped vegetables is all you need.

Besides, making your own is more economical. For the price of one Chipotle meal, you can make this recipe instead and feed up to four people.

It’s so yummy I could eat this every day!

Season your chicken generously! I included measurements of the spices for the sake of this recipe, but honestly I just evenly sprinkle the spices directly from its container onto the chicken. When it comes to cooking, you don’t have to be as precise as you do in baking.

If you’re looking to reduce your carb intake, you can totally skip the rice and just make a burrito salad.

Hope you enjoy and satisfy those Chipotle cravings!

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Homemade Chipotle Burrito Bowl

For the rice:
2 cups long grain rice
4 cups water
Juice of one lime
Chopped cilantro
Salt to taste

For the chicken:
1 lb boneless chicken breasts
1 tsp oregano
1 tsp cumin
1 tsp paprika
1 tsp chili powder
1 tsp garlic salt
black pepper
1 tb canola oil

Toppings:
Fresh limes
Chopped cilantro
Shredded cheese
Guacamole
1 can corn
1 can black beans
Diced red onion
Diced tomatoes
Chopped lettuce

Directions:

1. For the rice: Rinse excess starch from the rice and cook with water in a rice cooker. Once rice is cooked, fluff the rice using a fork with lime juice, cilantro and salt.
2. For the chicken: Season chicken breasts generously with spices. Heat a skillet with canola oil and sauté chicken until cooked through. 8 – 12 minutes depending on the thickness of your chicken breasts. Once chicken is done, let rest for 5 minutes then dice into cubes.
3. Assemble the burrito bowl by spooning rice into bowls, adding your favorite toppings and placing the chicken on top.

Mango Salsa

I discovered mango salsa a couple years ago when my friend J brought it to a picnic.  I never thought of using fruit to make salsa, but it was delicious.  I finally got around to making it after my massive mango haul from Sam’s Club.  This simple recipe was inspired by Chef in You.  I used Ataulfo mangoes because I find them the sweetest and juiciest.Why buy store-bought mango salsa when it is so easy to make at home?  All you have to do is chop and combine all the ingredients!  It tastes even better the next day when all the flavors have melded and the mango juice is released.I steamed some swai fillets and topped it with mango salsa.This will also go well with salmon, tacos, and of course, chips!

Mango Salsa

4 Ataulfo mangoes, diced into small pieces
1 red onion, diced
1/2 of a red bell pepper, diced
1/2 of a green bell pepper, diced
1 tomato, diced
1 jalapeno, diced (optional)
Juice of one lemon
salt to taste
sugar if mangoes are not sweet enough
1/4 cup chopped cilantro

Dice and chop all ingredients into small pieces.  Combine everything in a bowl and season with salt and sugar as needed.  Let sit for at least 2 hours so flavors can develop.