Tomato and Fluffy Egg Stir-Fry with Sesame Garlic Dressing
Quick stir-fry of fluffy scrambled eggs with tomato and mushrooms, finished with sesame oil and garlic dressing. A savory side dish or main.
Ingredients (Serves 2)
- 1 tomato, cut into wedges (170g)
- 1/2 pack bunashimeji mushrooms, separated (51g)
- 10cm piece of long green onion, minced (20g)
- 2 eggs (100g)
- 1 tablespoon Kewpie Mayonnaise
- 2 tablespoons Kewpie Sesame Oil & Garlic Dressing, divided
- Chopped green onion, for garnish
Instructions
- Cut the tomato into wedges. Separate shimeji into small clusters. Mince the long green onion.
- In a bowl, beat the eggs with mayonnaise until smooth.
- Heat 1 tablespoon of sesame garlic dressing in a frying pan. Sauté the long green onion over low heat, then add the mushrooms and stir-fry.
- Add the tomato and quickly stir. Push everything to one side of the pan.
- Pour the egg mixture into the open space and cook until softly scrambled. Mix everything together and finish with the remaining dressing.
- Plate and top with chopped green onion. Serve hot.
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