番茄炒蛋 (Fānqié chǎo dàn): The Simple Flavor Explosion that Conquers the World (and Your Palate!) Forget about complex culinary alchemy: today we reveal the secret of one of the most beloved and surprisingly versatile Chinese dishes: Scrambled Eggs with Tomato (番茄炒蛋 – Fānqié chǎo dàn). Much more than a simple combination of basic ingredients, this recipe embodies the essence of Chinese cuisine: transforming simplicity into a taste explosion that caresses the palate and warms the heart.
If you are among those who seek easy and quick recipes but do not want to miss out on authentic and satisfying flavors, get ready to discover a true oriental comfort food that is trending online (and not without reason!). While the trend for leek omelet sets the web ablaze, we guide you to discover an equally delicious and incredibly simple alternative: a perfect combination of the juicy sweetness of ripe tomatoes and the enveloping softness of scrambled eggs, all enhanced by a touch of oriental savoriness.
Prepare to immerse yourself in a culinary journey that will take you straight to the homes and restaurants throughout China. Follow our step-by-step recipe and in a few minutes, you can enjoy a dish that is not only economical and nutritious but will surprise you with its incredible goodness. Scrambled Eggs with Tomato (番茄炒蛋) is not just a meal: it is a taste experience that will make you fall in love with the simplicity of true Chinese cuisine.
Tie your apron, the intoxicating aroma is on its way!
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove, Frying
- Cuisine: Italian
- Seasonality: All seasons, Spring, Summer
- Energy 397.83 (Kcal)
- Carbohydrates 57.71 (g) of which sugars 2.64 (g)
- Proteins 16.59 (g)
- Fat 10.85 (g) of which saturated 3.60 (g)of which unsaturated 7.10 (g)
- Fibers 1.39 (g)
- Sodium 258.25 (mg)
Indicative values for a portion of 410 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Discover the simplicity and goodness of an timeless classic of Chinese cuisine: Scrambled Eggs with Tomato (番茄炒蛋 – Fānqié chǎo dàn)!
A quick, economical, and incredibly tasty recipe, perfect for a light lunch or a quick dinner.
- 2 cups parboiled rice
- 8 eggs
- 5 tomatoes
- 6 tablespoons vegetable oil
- 3 fresh scallion (Green part only)
- Half glass sake (Or white wine)
- 2 tablespoons sesame seeds
- 1 pinch black pepper
- to taste salt
Tools
A Dip in Oriental Flavor Ready in a Flash! Prepare an iconic dish of Chinese cuisine that will win you over with its simplicity and enveloping flavor: Scrambled Eggs with Tomato (番茄炒蛋 – Fānqié chǎo dàn)!
Perfect for a quick and tasty dinner, this oriental comfort food is a burst of freshness and softness. Tools:
- 1 Deep Plate Thun
- 1 Chinese Chopsticks Frevoitna
- 1 Pan Amazon BASIC
Steps
Follow our simple steps to prepare in minutes an authentic 番茄炒蛋 (Fānqié chǎo dàn), the delicious Chinese Scrambled Eggs with Tomato. A quick, nutritious, and flavorful dish, perfect for any occasion!
Prepare the Base and Tomatoes:
Start by boiling the water for the parboiled rice and cook it according to the package instructions.
In the meantime, work on the tomatoes: quickly blanch them in boiling water to ease the removal of the skin.
Once cooled, remove the skin and cut the flesh first into strips and then into cubes.
This preliminary preparation ensures optimal cooking and a pleasant consistency of the tomato in the final dish.
Cook the Scrambled Eggs:
In a bowl, vigorously beat the eggs with a pinch of salt and a grind of black pepper.
Heat the vegetable oil in a non-stick pan over medium heat.
Pour the beaten eggs into the pan and cook them, gently scrambling them with a spatula.
Move them constantly to achieve a soft and not too dry consistency.
Once cooked but still moist, remove the eggs from the pan and set them aside, keeping them warm.
Sauté and Deglaze the Tomato:
In the same pan where you cooked the eggs, add another drizzle of vegetable oil if necessary.
Add the tomato cubes and strips and sauté them over medium heat, stirring occasionally, until most of the water released by the tomato has evaporated and the sauce has slightly thickened.
At this point, deglaze with sake (or dry white wine), allowing the alcohol to evaporate to enhance the flavor of the tomato.
Combine the Flavors and Add the Final Touch:
Return the scrambled eggs to the pan with the tomato.
Season everything with soy sauce, gently mixing to distribute it evenly.
Taste and adjust the salt if necessary, considering the saltiness of the soy sauce.
Let everything flavor for a couple of minutes on low heat, allowing the flavors to meld.
Finally, add only the finely chopped green part of the scallion, stir gently to distribute it, and turn off the heat.
Plate and Enjoy: It’s time to enjoy this delight!
Plate the hot parboiled rice in a bowl or plate and place a generous portion of Scrambled Eggs with Tomato on the side.
Garnish, if desired, with a few more rings of fresh green onion and a sprinkle of sesame seeds.
Get ready for an explosion of simple but incredibly satisfying flavors!
Enjoy your meal!
Chinese Scrambled Eggs with Tomato: A Versatile and Resourceful Dish!
You have just prepared a delicious 番茄炒蛋 (Fānqié chǎo dàn)! But how to store it, what variations to try, and what tips to follow for a perfect result every time? Here’s a section dedicated to making the most of this fantastic recipe.
Storage, Variations, Tips, and Notes:
Storage:
Scrambled Eggs with Tomato keep well in the refrigerator, in an airtight container, for about 2-3 days. When reheating, we recommend doing so gently in a pan on low heat, possibly adding a tablespoon of water or broth to revive the moisture. Microwave reheating is possible but may slightly alter the consistency of the eggs.
Variations:
This dish is incredibly versatile and lends itself to various interpretations:
Garlic Addition: Sauté a clove of chopped garlic along with the tomato for a more intense flavor.
Chili Pepper: For a spicy touch, add a pinch of chili powder or a piece of fresh chili pepper chopped during the tomato cooking.
Dark Soy Sauce: A small addition of dark soy sauce along with the light one can give a more intense color and a slightly malted flavor.
Extra Vegetables: You can enrich the dish by adding other sautéed vegetables along with the tomato, such as sliced mushrooms, onions, or diced peppers.
Cheese: Some modern variants include a sprinkle of grated cheese (such as Parmesan or Pecorino) at the end of cooking for an extra touch of flavor.
Herbs: In addition to the scallion, you can experiment with adding freshly chopped parsley or cilantro at the end of cooking.
Tips:
Tomato Quality: Use ripe and juicy tomatoes for better flavor. If out of season, you can opt for good quality canned chopped tomatoes.
Cooking the Eggs: Do not overcook the scrambled eggs in the first phase; they should remain soft and moist to avoid becoming dry once combined with the tomato.
Flavor Balance: Always taste during cooking and adjust salt and pepper according to your taste. Soy sauce is savory, so be careful with the salt.
Serving: Traditionally served with white rice, this dish is also great with stir-fried noodles or simply enjoyed alone with a slice of toasted bread.
Notes:
Sake (or white wine) helps to deglaze the flavors of the tomato and adds a slight acidity that balances the sweetness. If you don’t have it, you can omit it or replace it with a tablespoon of rice vinegar or lemon juice.
The white part of the scallion has a more intense flavor and is often used at the beginning of cooking to flavor the oil, while the green part, being milder, is perfect as a fresh garnish at the end of cooking.
Experiment with these variations and tips to personalize your Chinese Scrambled Eggs with Tomato and make it even more your own!
FAQ (Questions and Answers)
番茄炒蛋 (Fānqié chǎo dàn): Answers to All Your Questions!
Do you have any doubts about the preparation, ingredients, or variations of the delicious Chinese Scrambled Eggs with Tomato?
We have compiled the most frequently asked questions to help you make a perfect dish and answer every curiosity!
Can I make this dish in advance?
Scrambled eggs tend to lose their ideal texture if made too far in advance and reheated. It is preferable to prepare the dish at the moment to enjoy it at its best. However, you can chop the tomatoes in advance and store them in the refrigerator in an airtight container.
I don’t have sake, can I use something else?
Absolutely! If you don’t have sake, you can replace it with an equal amount of dry white wine. Alternatively, you can omit it completely or add a teaspoon of rice vinegar or lemon juice for a similar touch of acidity.
Can I use another type of oil instead of vegetable oil?
Yes, you can use other vegetable oils with a high smoke point, such as peanut oil, sunflower oil, or even a light extra virgin olive oil (although the latter might slightly alter the traditional taste).
Do I have to blanch the tomatoes?
Blanching the tomatoes makes it much easier to remove the skin, which improves the texture of the final dish. However, if you prefer, you can skip this step and dice the tomatoes with the skin on. In this case, cook them a little longer to soften it.
Can I add other spices?
Certainly! You can experiment by adding a pinch of grated ginger along with the garlic (if used) for a more aromatic flavor, or a pinch of monosodium glutamate (MSG) to enhance the umami taste (use it sparingly if desired).
How can I make this dish vegetarian (if it’s not already)?
This recipe is inherently vegetarian, as the main ingredients are eggs and tomatoes. Just ensure you use vegetable oil for cooking.
Can I freeze Scrambled Eggs with Tomato?
It is not advisable to freeze this dish, as the texture of the eggs and tomatoes could significantly alter after thawing, becoming watery and less appetizing. It’s best to enjoy it fresh.
What is the best way to serve 番茄炒蛋 (Fānqié chǎo dàn)?
Traditionally it is served hot accompanied by white rice, which perfectly absorbs the flavorful sauce. It is also great as a side dish or as a filling for Chinese pancakes (cong you bing) or inside a sandwich.
We hope these answers have clarified all your doubts! Feel free to experiment and personalize this delicious Chinese recipe. Have fun in the kitchen!
