Paleo Chinese Tomato Silky Egg Stir-Fry ! An everyday simple and quick Paleo Chinese food both adults and kids will love.
Paleo Chinese Tomato Silky Egg Stir-Fry 番茄炒蛋 [Fānqié chǎo dàn] is a staple Chinese and Taiwanese food. Anyone who grew up in Asia will recognize this dish. Yup, it’s that popular and there’s a reason…
It’s versatile – you’ll see why after this article
It’s quick – it has become one of the most popular lunch menu items in fast-paced Hong Kong.
It’s delicious – all it takes is one bite and you won’t be able to stop.
Making your eggs silky requires a few simple techniques so don’t leave without watching the 1-minute demo below!
Paleo Chinese Tomato Silky Egg Stir-Fry
Traditionally you’ll find this dish in three different styles – eggs with tomatoes, eggs with shrimps, and tomato with shrimps.
For people who are allergic to eggs or shellfish, yes there’s still hope to enjoy this dish. I will share more details in the recipe section below.
I combined all three ingredients together – eggs, tomatoes, and shrimps. It adds more lean protein to the dish and the shrimps are tender and juicy, combined with soft, silky eggs …Hmm~~~what a comfort food !
A few important tips you don’t want to miss
To make silky eggs there are 3 things you should know before cooking.
Add a tiny bit of arrowroot or sweet potato powder mix with tap water (see recipe quantity below) to the egg mixture.
Why? The starch, when it mixes with the water, will create a nice moisture seal in the egg mixture and, in combination with the cooking tips below, will make the egg texture silky.
Use a non-stick pan
As with scrambled eggs, unless you want your eggs to stick to the skillet, grease the pan well or use a non-stick skillet.
Pay attention to the stovetop temperature
Cook the eggs over medium heat and pay attention to the temperature of your skillet. If the eggs seem to get cooked (become solidified) too fast then lower the heat to medium low. Follow the recipe instructions below and you’ll have the most gorgeous and delicious Paleo Chinese Tomato Silky Egg Stir-Fry every single time !
Should you butterfly the shrimps ?
In the video demo above, I demonstrate how to butterfly peeled and deveined shrimps. By doing so, when the shrimps curl up in boiling water, they turn into beautiful flower-ish looking shapes.
But this is an optional step and certainly not necessary to do. So it will be up to you boys and girls. :))
Now I’m going to ask you to please do two things for me –
One – If you have tried any of my recipe(s), rate and leave a comment below so others can learn from you as well. :))
Two – I recently started building the IHeartUmami Facebook fan page. Click the LIKE BUTTON at the sidebar to your right (or scroll down to the page if on a mobile) and come hangout with us. It’d be lovely to see you there !
Everyday simple and quick Paleo Chinese food both adults and kids will love. It's buttery, citrusy, sweet, and savory. Ultimate Paleo comfort food !
- 12 (about 1/2 lb) medium size shrimps , raw, peeled and deveined
- 2 medium size tomatoes , roughly chopped
- 1 tsp tomato paste (use 1 ½ tsp for stronger taste)
- 6 medium size eggs
- 1/2 tsp coarse sea salt
- 1/8 tsp white pepper, ground
- 2 tbsp chopped scallions (or more if you like)
- Combine 1 tsp arrowroot powder + little less than 1 tbsp water
Boil shrimps: Boil a pot of water that’s just enough to cover the shrimps. When the water is boiling, add shrimps. As soon as the shrimps turn pink and start curling up, scope out and drain. Set aside.
Season eggs: Prepare “egg mixture”. Gently whisky the eggs. Add shrimps to the egg mixture.
Stir-fry: Add 1 tbsp ghee to a non-stick skillet/saute pan. When hot, lower the heat to medium. Add egg and shrimp mixture. Gently stir-fry the eggs and shrimps until the eggs are about 70% cooked. Scope out and set aside.
Tomatoes + Combine: Add ½ tbsp oil. When hot, lower the heat to medium. Add ½ tbsp scallions and diced tomatoes with 1 tsp tomato paste. Season with a small pinch of salt. Saute for about 10 seconds. Add shrimps and eggs back to the saute pan. Give a quick toss (about 5 seconds).
Serve: serve hot with cauliflower rice. Drizzle with more sesame oil and top with scallions (optional).
If allergic to shellfish, skip the shrimps. Skip Step 1 and follow Steps 2 to 4 to serve the dish.
If allergic to eggs, only prepare shrimps and tomatoes. Follow Step 1 then jump to Step 4 to stir-fry the shrimps with tomatoes together for about 10 seconds. Stir-in 1 tsp arrowroot powder + little less than 1 tbsp water. Give a quick toss for another 5 seconds and serve.