I’ve been working on a variation of a simple Chinese dish (Tomato Egg stir fry) to make in the morning for a single person and I think I have something usable and repeatable by others at this point.

So here I present:

Crab Tomato Egg Stir Fry

Prep Time - 5 minutes
Cook Time - 5 minutes
Serves 1

Ingredients
2 Eggs
1 Tbsp Crab Paste
180g Tomatoes, diced
1 Scallion, finely chopped
1 tsp Shaoxing Wine
¼ tsp White Pepper
½ tsp Sugar
½ tsp Salt
⅛ cup Water (Variable)
Frying Oil

Method

1. Beat eggs with crab, white pepper and Shaoxing wine and set aside. Combine tomatoes and scallion and set aside.
2. Heat wok on high heat until smoking. Add about a ½ Tbsp of oil and add egg mixture once shimmering. Stir fry until cooked, then set aside.
3. Add about a ½ Tbsp oil to the wok and stir fry tomato mixture for about a minute. Season with salt and sugar, mix, then add eggs and mix well. Add water and mix, then cover and cook for 2 minutes.
4. Remove lid and simmer until sauce is reduced to a gravy as desired. Serve over rice or noodles.

Note: The water is used to make a thin sauce for the stir fry. The amount of water you need is dependent on the water content of your tomatoes and how quickly your wok boils off water. Adjust as needed