egg and tomato.

The Chinese egg and tomato dish is one of the easiest and fool-proof dishes ever. I didn't take a photo the times I made this dish so I had to struggle Google image this.

Photo Source: The World of Chinese

Ingredients:

• Eggs (about 4 or 5 for two people, more if you're hungry)
• Tomato (about 2 or 3, or more if you want)
• Green Onion (chopped, keep the white parts)
• Salt
• Sugar
• Some kind of cooking oil (I use olive oil)

1. Scramble eggs with salt. To measure the amount of salt for this, my mom showed me a neat trick: Dash a bit of salt on each yolk right before you beat he eggs.
2. Add chopped green onion (however much you want for flavor) to the beat eggs.
3. Heat oil in pan, then scramble eggs lightly and remove from pan.
4. Heat more oil in the pan and add the chopped white part of the green onion
5. Chop tomatoes and add to pan with a small amount of water. The amount of water depends on personal preference for how watery you want the dish, but it should be just enough so that when you add the eggs it will easily cook and soak up the tomato flavors.
6. Add a few pinches of salt and sugar "until it tastes right." (My mom's words.)
7. Depending on how soggy you want the tomatoes, add the eggs back to the pan when the tomatoes are just the right amount of cooked.
8. Cook the eggs in the tomato mixture until the flavor has been cooked in.
9. Serve over rice.