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In college, after being subjected to plastic-tinned deli sushi and leftover club meeting pizza, I began craving home cooking. Specifically: simple, cozy jia chang cai, or homestyle Chinese dishes that many families, including mine, put on the weeknight dinner table. I pined after tomato-egg stir-fry the most, perhaps the simplest and coziest of all.
Ideally, the tomatoes are bursting with August ripeness and the eggs are beaten with Shaoxing or rice wine. The sweetness in the mixture, sharpened by a spoonful of sugar, almost turns it into a treat. Nearly every Chinese family has its own version; some make it sweeter, some lean more savory. Until I missed it, I didn’t realize how emblematic of home it was.
Tomato-egg stir-fry is a light, easy dish made with ingredients you likely have in your fridge. It’s quick to whip together for dinner after a long day of class, work, or travel, though I love eating it for breakfast and lunch too. Pairing it with white rice and cucumbers marinated in soy sauce makes it a complete vegetarian meal that hits just about every cravable texture and flavor—and it comes together in minutes.
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Photograph by Isa Zapata, Food Styling by Spencer Richards
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