Stir-fried eggs with tomatoes (Fan qie chao dan) from Every Grain of Rice: Simple Chinese Home Cooking (page 128) by Fuchsia Dunlop

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Pandan on June 11, 2024

    Super simple dish with ingredients I mostly always have on hand. Only takes a few minutes. Will definitely make again!

  • Agaillard on December 12, 2023

    Nice and simple, yet, comforting. I used the sugar and also added garlic, and I completely forgot the potato flour. A Chinese version of scrambled eggs with tomatoes, which is (I just learnt) a classic of the cuisine. I enjoyed it and might make again. Would probably be nice with chives or scallions.

  • snoozermoose on December 13, 2021

    Every Chinese person can whip this up without a recipe, but this is a pretty good one. It comes out tasting very similar to my mom's, except my mom doesn't use sugar in hers and adds sliced garlic, which is important for me. The quality of the tomatoes is important as is seasoning it well.

  • Lepa on June 21, 2021

    Like other posters, I really enjoyed this dish and anticipate it will become my go-to breakfast. I used less oil (and a non-stick skillet)- 3 tbsp, which was probably too much. I look forward to the variations suggested by other posters. I don't have a lot to add but am posting this to encourage others to try this delicious dish!

  • excurvatus on July 29, 2019

    This was just OK. I used pretty tough, not super ripe tomatoes so I'm willing to give it another go. If the tomatoes are mediocre, I'd say this is just OK. for those for whom this is the definition of comfort food, they'd probably enjoy it more than I did.

  • Zosia on September 18, 2018

    Quick to make and quite delicious served with brown basmati rice. I doubled the recipe, used only 2 tbsp oil and omitted the sugar, which really wasn't needed with garden fresh tomatoes. I did make the slurry that transformed the juices into a silky sauce that coated everything.

  • Joyceeong on June 05, 2017

    A simple and delicious egg dish. I added a handful of chopped cilantro at the end of cooking time, and it was delicious. Really quick and easy. I like the addition of the potato flour mixture stirred in at the end, as it makes the dish moist and a little silky. Already cook this dish a few times, my son's favourite!

  • lizbot2000 on May 24, 2017

    This is one of my all-time favorite meals. So easy to make and fast. Throw it on some rice and you've got breakfast or dinner. I eat it multiple times per week. I usually mix roma or similar sized tomatoes with cherry tomatoes for a good mix of goop to ooze out and make the sauce balanced with sweet tomatoey taste.

  • milgwimper on June 09, 2014

    I followed this recipe as written the first time and enjoyed it but it was a little sweet. I think it had to do with the tomatoes we used. We eat it for breakfast with rice as is it quick and delicious. In later renditions we omitted the sugar, and sometimes add ginger, garlic, green onions, all three or only one of the extra added ingredients. It is quite delicious.

  • Breadcrumbs on March 25, 2013

    p. 128 - Tasty, quick and satisfying, this dish ticks all the boxes. This is a good recipe to have in your arsenal for those times when you’re “hungry now” and don’t want to be fussing in the kitchen. Growing up w British parents, fried tomatoes and fried eggs are by no means new to me. What’s different here is that the two are combined to produce a dish that is far greater than the sum of its parts. I served this w plain bruschetta which we used to mop up the lovely sauce. I used grape tomatoes cut in half since they’re what’s most flavourful at this time of year. They’re also very sweet so I skipped adding the sugar. We loved this, it’s a dish you could eat every day without tiring of it IMHO. I should add that my wok is fairly non-stick so I only used about 1.5 tbsp of oil (I used evoo). FD calls for 4tbsp which would have made this too oily for our tastes. Photos here: http://chowhound.chow.com/topics/892279#7948796

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