Image
Ingredients
1 Serving
6
Gram
eggs
1
Tablespoons
salt
1
Tablespoons
white pepper
3
Gram
cloves garlic minced
1
Cup
green onion, chopped
6
Gram
tomatoes, quarters
3
Tablespoons
water
2
Tablespoons
ketchup
1
Teaspoons
oyster sauce
1
Teaspoons
soy sauce
2
Teaspoons
brown sugar
2
Teaspoons
Afia Corn plus oil
1
Teaspoons
cornstarch
1
Tablespoons
water
Easy
How to prepare
Method
- In a small bowl, add the eggs, salt, and pepper. Whisk until combined. Set aside.
- Heat a tablespoon of oil in your wok or large skillet over medium heat. Add the eggs and lightly scramble with a rubber spatula until almost done. The tops of the eggs should look slightly runny and glossy. Remove from the pan and set aside.
- In a small bowl, add the water, ketchup, oyster sauce, soy sauce, sugar, and water and mix until combined. Set aside.
- Heat another tablespoon in the wok over medium heat. Add the garlic and green onion and cook until fragrant, about 30 seconds.
- Then add the tomatoes and cook for about 30 seconds to release their juices. Add the sauce and mix until combined. Cook until the tomatoes have reached a boil and have softened about 2-3 minutes.
- In a small bowl, add the cornstarch and 1 tablespoon water and mix until combined. Once the tomatoes are at a boil, add to the tomatoes and mix to combine.
- Add the eggs and toss to combine.
- Garnish with green onions and serve it.