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Tomato and egg quickly stir-fried together — said to be the single most-cooked home dish in China.
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Rarely seen on restaurant menus abroad, yet virtually every household in China knows this dish by heart. Tomato's tang and egg's richness alone make it endlessly satisfying with rice.
Cut the tomato into wedges. Beat the eggs with a pinch of salt.
Heat oil in a pan, pour in the egg, scramble until softly set, and remove.
In the same pan, cook the tomato until it releases its juices.
Season with sugar and salt.
Return the egg and toss together briefly.
Finish with a scatter of green onion.