In season当季Chinese中式
Tomato & Egg Stir-Fry西红柿炒蛋
Soft scrambled eggs folded into a sweet-tangy tomato sauce and spooned over warm rice. Cook the tomatoes until juicy, then return the eggs at the end to keep them tender.炒成软块的鸡蛋拌进酸甜番茄汁，浇在热米饭上。番茄要炒出汁，鸡蛋最后回锅，口感更嫩。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands with soap for 20 seconds before prep. Keep a clean serving plate separate from raw-food plates.备菜前用肥皂洗手20秒；另备干净熟食盘，与生食盘分开。
Cut 3 medium tomatoes (about 1 lb / 450 g total) into 1-inch / 2.5-cm pieces.3个中等番茄（共约450克）切2.5厘米块。- Slice 2 scallions into thin rings; keep them in a small bowl.2根葱切薄圈，放小碗备用。
Measure 3 tbsp oil into separate portions of 2 tbsp and 1 tbsp.3大匙油分成2大匙和1大匙两份。- Measure ½ tsp salt as two ¼-tsp portions, plus 2 tsp sugar and 2 tbsp water.半小匙盐分成两份各¼小匙；另量2小匙糖和2大匙水。
Set out 4 large eggs, a 12-inch / 30-cm nonstick skillet, a spatula and a clean plate.备4个大鸡蛋、30厘米不粘锅、锅铲和干净盘子。
Have 2 cups COOKED rice ready. Heat it per package before starting the eggs; refrigerated leftovers must reach 165°F (74°C).先备好2杯熟米饭，炒蛋前按包装热好；冷藏剩饭中心需达165°F (74°C)。
Written for 4 servings · cooking more? Use batches按 4 人份写 · 加量请分批按 4 人份寫 · 加量請分批Para 4 porciones · si haces más, por tandas4인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 4 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方4人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
Ingredients食材
- Eggs鸡蛋4 large个大的
- Tomatoes番茄3
- Scallions葱2
- Sugar白糖2 tsp小勺
- Olive oil橄榄油3 tbsp大勺
- Cooked white rice熟白米饭2 cups杯
- Fine salt细盐0.5 tsp小勺
Method做法
Crack 4 large eggs into a bowl and add ¼ tsp salt. Beat with a fork.
把4个大鸡蛋磕进碗里，加¼小匙盐，用叉子打散。
The mixture is evenly yellow with no clear streaks of white.蛋液均匀发黄，没有透明蛋清条。
Common mistake & quick fix容易错在哪，怎么补救
Remove any shell with a clean spoon before heating.开火前用干净勺子挑掉蛋壳。
Pour 2 tbsp oil into a 12-inch (30-cm) nonstick skillet, tilting the pan so the oil coats the bottom.
30厘米不粘锅里倒2大匙油，转着锅让油铺满锅底。
Oil flows freely when tilted but does not smoke.倾锅时油能流动，不冒烟。
Common mistake & quick fix容易错在哪，怎么补救
If smoking, turn off heat for 1 minute; restart on medium-low.若冒烟，关火1分钟后转中小火继续。
Pour in all the beaten eggs and let them sit a moment, then start pushing them around with a spatula. Scraped the second they hit the pan: tomato mixed with egg crumbs. Let the bottom set, then push. That's when you get soft folds of egg, coated in tomato — color and aroma finally both there.
把整碗蛋液倒进锅里，稍等片刻，然后用锅铲开始推蛋。一下锅就猛铲的，最后吃的是番茄拌蛋渣。等底下凝住了再推，盛出来才会是一块块嫩蛋，裹着番茄汁，色香才俱全。
A thin opaque edge forms; the center is still liquid.边缘先出现一圈不透明薄层，中心仍流动。
Common mistake & quick fix容易错在哪，怎么补救
Do not wait for the whole surface to turn brown; go straight to the next step.边缘刚凝固就开始推蛋，不要等底面变褐。
Push the set egg from the edges toward the center with a spatula, making large soft folds. Don't taste it yet.
用锅铲把边上凝固的蛋慢慢往中间推，推成大块软蛋。这会儿先别试吃。
Eggs hold soft folds and have no pools of raw liquid; they may still look moist.蛋成软块、没有生蛋液积在锅底，表面可以仍湿润。
Common mistake & quick fix容易错在哪，怎么补救
If edges brown quickly, lift the pan off the burner for 15 seconds.边缘很快变褐就离火15秒。
Slide the egg folds onto a clean plate, keeping them in large pieces. Don't put them back in the bowl that held the raw eggs.
把蛋块盛到干净盘子里，尽量保持大块。别盛回装过生蛋液的那个碗。
The pan is empty of eggs; soft pieces remain intact on the plate.锅里没有残留蛋块，盘里的鸡蛋保持软嫩块状。
Common mistake & quick fix容易错在哪，怎么补救
Use a clean plate, not the bowl that held raw egg.用干净盘子，不用盛过生蛋液的碗。
Add the remaining 1 tbsp oil and 3 medium tomatoes (about 1 lb / 450 g), cut into 1-inch (2.5-cm) chunks, stirring every 30 seconds.
锅里再倒剩下1大匙油，下3个中等番茄（共约450克，切2.5厘米块），每30秒翻动一次。
Tomato corners soften and a red puddle of juice covers the pan bottom.番茄边角变软，红色汁水铺满锅底。
Common mistake & quick fix容易错在哪，怎么补救
If sticking before juices appear, add 1 tbsp water and lower to medium-low.还没出汁就粘锅，加1大匙水并转中小火。
Stir in 2 tsp sugar, the remaining ¼ tsp salt, and 2 tbsp water.
加2小匙糖、剩下的¼小匙盐和2大匙水，搅匀。
Small bubbles appear and the sugar disappears into the sauce.酱汁冒小泡，看不到糖粒。
Common mistake & quick fix容易错在哪，怎么补救
If very watery, simmer 1 more minute uncovered before adding eggs.汁太稀时，先不盖锅盖多煮1分钟，再把鸡蛋放回去。
Slide the egg folds back into the tomato sauce and fold gently.
把盘里的蛋块倒回番茄汁里，轻轻翻拌。
Eggs are coated, fully set and reach 160°F (71°C) in the thickest folded piece.蛋块裹汁且完全凝固，最厚蛋块中心到160°F (71°C)。
Common mistake & quick fix容易错在哪，怎么补救
If below 160°F (71°C), cook 30 seconds more and recheck; color alone cannot prove safety.不足160°F (71°C)就再煮30秒复测，不能只靠颜色判断安全。
Divide 2 cups warm cooked rice among four bowls, spoon the eggs and tomatoes over the top, and scatter with 2 thinly sliced scallions. Handle gently so the soft egg folds stay whole.
把2杯热米饭分到4只碗里，浇上番茄炒蛋，撒上2根切薄圈的葱。动作轻点，别把软蛋块弄碎。
Soft egg pieces stay visible in the red sauce.红色酱汁中能看到完整软蛋块。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C).吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。
Know your ingredients认识食材
Ingredients explained食材讲解
Eggs鸡蛋Cheap complete protein. Older eggs peel easier; room-temp eggs bake and whip better.便宜的完全蛋白。放几天的蛋好剥壳；回温的蛋烘焙打发更好。
Tomatoes番茄Lycopene + vitamin C. Pick heavy, fragrant ones; never refrigerate or they turn mealy.含番茄红素和维C。选沉、有香气的；别冷藏，会变粉。
Scallions葱Whites for cooking, greens for garnish. Regrow roots in a glass of water.葱白下锅，葱绿点缀。根泡水能再长。
Sugar白糖A little sugar balances salt and acidity; add gradually and taste as you go.少量糖能平衡咸和酸；分次加，边尝边调。
Olive oil橄榄油Extra-virgin olive oil for finishing; neutral oils (avocado, canola) for high heat.特级初榨橄榄油淋面；高温用中性油（牛油果油、菜籽油）。
- Fine salt细盐
Kosher salt (Diamond Crystal) is less salty by volume than table salt; use about half if swapping to table salt.犹太盐（Diamond Crystal）按体积比食盐淡；换成食盐时约减半。
Cookware厨具
12-inch nonstick skillet30厘米不粘锅
Clean plate and spatula干净盘子与锅铲- Measuring spoons, knife and board量匙、刀与砧板
- Digital food thermometer食品温度计
Make it a balanced meal营养搭配建议
Eggs, tomatoes and rice are already included. Add stir-fried greens or smashed cucumber for more vegetables.这道菜已配鸡蛋、番茄和米饭；还可加炒青菜或拍黄瓜，让蔬菜更丰富。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。