Recipes · Chinese · Stir-Fry
Stir-Fried Tomato and Egg
One serving has 355 kcal and 17 g protein, and at least a fifth of a woman's daily need of choline (86%), selenium (67%), vitamin K (63%), riboflavin (54%), cobalamin (45%) and phosphorus (41%). Ready in 16 minutes.
- Preparation: 8 min
- Cooking: 8 min
- Makes: 1 serving (328 g)
- Difficulty: Easy
- Diets: Vegetarian, Gluten-free, Dairy-free, Low carb
- Contains: egg, sesame
Ingredients
- 180 g Tomatoes, raw
- 120 g Eggs, whole, raw
- 8 g Scallions, raw
- 14 g Vegetable oil
- 4 g Sugar
- 1.3 g Salt
- 1 g Sesame oil
Method
- Cut the tomatoes into wedges and beat the eggs with a small pinch of the salt.
- Heat half the oil in a wok until shimmering, pour in the eggs, and scramble briefly until just set into soft curds; remove and set aside.
- Add the remaining oil to the wok and stir-fry the tomatoes over high heat for 2-3 minutes until they soften and release their juices.
- Stir in the sugar and remaining salt and cook for 1 more minute so the sauce turns glossy.
- Return the scrambled egg to the wok and toss gently to combine, breaking it into large curds coated in the tomato sauce.
- Drizzle with the sesame oil, scatter over the scallion, and serve hot, ideally spooned over rice.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 355 kcal | 17% |
| Carbohydrates | 12.4 g | |
| Water | 269 mL | |
| Fiber | 2.4 g | 8% |
| Protein | 16.8 g | 35% |
| Tryptophan | 0.21 g | |
| Threonine | 0.72 g | |
| Isoleucine | 0.84 g | |
| Leucine | 1.4 g | |
| Lysine | 1.1 g | |
| Methionine | 0.47 g | |
| Cystine | 0.34 g | |
| Phenylalanine | 0.87 g | |
| Tyrosine | 0.63 g | |
| Valine | 1.1 g | |
| Histidine | 0.4 g | |
| Fat | 26.8 g | |
| Monounsaturated | 8 g | |
| Polyunsaturated | 10.9 g | |
| Docosahexaenoic Acid (DHA) | 0.07 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 9.5 g | |
| Saturated | 6.1 g | |
| Trans-Fats | 0.14 g | |
| Cholesterol | 446 mg | |
| Calcium | 91.3 mg | 9% |
| Copper | 0.2 mg | 22% |
| Iron | 2.7 mg | 15% |
| Magnesium | 35.8 mg | 12% |
| Manganese | 0.25 mg | 14% |
| Phosphorus | 284 mg | 41% |
| Potassium | 614 mg | 13% |
| Selenium | 36.9 µg | 67% |
| Sodium | 685 mg | |
| Zinc | 1.9 mg | 24% |
| Thiamin (vitamin B1) | 0.12 mg | 11% |
| Riboflavin (vitamin B2) | 0.59 mg | 54% |
| Niacin (vitamin B3) | 1.2 mg | 9% |
| Pantothenic acid (vitamin B5) | 2 mg | 40% |
| Pyridoxine (vitamin B6) | 0.35 mg | 27% |
| Folate (vitamin B9) | 88.5 µg | 22% |
| Cobalamin (vitamin B12) | 1.1 µg | 45% |
| Choline | 365 mg | 86% |
| Vitamin A | 272 µg | 39% |
| Vitamin C | 26.2 mg | 35% |
| Vitamin D (D2 + D3) | 98.4 IU | 16% |
| Vitamin E | 3.4 mg | 23% |
| Vitamin K | 57 µg | 63% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.4 kg CO2e a serving: lower than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
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