Stir-fried Tomato, Pork & Egg is a dish I repeatedly cook. We always eat it with freshly cooked Rice, so I made it into a rice bowl. Sweet ripe Tomatoes in season are the best, but I often use not-so-great Tomatoes for stir-fries. When Tomatoes are sour, a little bit of Sugar improves the flavour. Chicken can be used instead of Pork.


2 Servings


3 Eggs
Salt & White Pepper
1 tablespoon Oil *I used Canola Oil
160g thinly sliced Pork Belly *cut into bite-size pieces
1 clove Garlic *finely chopped
1 to 2 Tomatoes *cut into bite-size pieces
Chilli Flakes
1 & 1/2 tablespoons Soy Sauce
1/2 teaspoon Sugar *only if Tomatoes are sour
2 servings freshly Cooked Rice
Spring Onion *finely chopped

  1. Whisk Eggs and lightly season with Salt & White Pepper. Heat Oil in a frying pan over medium heat, cook Eggs softly, and transfer to a plate or the bowl that you used to whisk the Eggs.
  2. Add Pork and cook until nicely browned. Lightly season with Salt & White Pepper. Add Garlic, Tomato pieces and Chilli Flakes, and cook for a few minutes.
  3. When Tomato pieces are softened, add Soy Sauce (and Sugar), and stir. Return the Egg and gently combine.
  4. Half fill a bowl with Freshly Cooked Rice and cover it with the mixture, sprinkle with some finely chopped Spring Onion, and enjoy.