Chinese Shrimp, Scrambled Eggs and Tomatoes
- 6 eggs, beaten
- 1/2 teaspoon salt
- 2 tablespoons Shaoxing rice wine
- 1/4 cup coconut oil
- 2 large tomatoes, chopped
- 2 tablespoons ketchup
- 1/4 teaspoon sugar
In a medium bowl, mix beaten eggs with salt and rice wine.
- In a preheated pan (on high heat), add coconut oil. Add in the beaten eggs and stir-fry until evenly cooked. Cut the eggs into chunks just before it has completely set and set aside.
- Add more oil to the pan for stir-frying the shrimp and tomato. Then add the shrimp and chopped tomatoes. Stir-fry until shrimp and tomatoes are cooked. Then add the fried eggs back to the pan. Add ketchup and sugar. Stir-fry until everything is mixed. Serve hot over steamed rice.