Homestyle Tomato & Egg Stir-Fry with Flaked Turkey
Easy
20mins
480 kcal
2 servings
MACROS
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A cozy, sweet and savory stir-fry featuring juicy fresh tomatoes, fluffy scrambled eggs, and savory flaked turkey served over a warm bed of rice.
When you need a fast, comforting, and incredibly flavorful dinner, nothing hits the spot quite like a Homestyle Tomato & Egg Stir-Fry with Flaked Turkey. This recipe is inspired by a beloved Chinese takeout and home-cooking classic: the humble yet magnificent tomato and egg stir-fry. By tossing together your fresh juicy tomatoes and rich scrambled eggs, you create a magical sauce that is sweet, tangy, and deeply savory all at once.
The beauty of this Homestyle Tomato & Egg Stir-Fry with Flaked Turkey lies in its simplicity and how it perfectly utilizes highly perishable ingredients you already have in the kitchen. We elevate the traditional dish by folding in savory canned flaked turkey, which adds a wonderful boost of satisfying protein without adding extra cooking time. A touch of freshly minced ginger and sweet onion provides a beautiful aromatic base, while a small pinch of sugar perfectly balances the natural acidity of the fresh tomatoes.
Not only is this meal incredibly budget-friendly, but it also comes together in under 20 minutes from start to finish. When you spoon this rich, saucy Homestyle Tomato & Egg Stir-Fry with Flaked Turkey over a bed of steaming hot fluffy rice, the grains soak up every drop of that glorious tomato-infused broth. It is the ultimate weeknight comfort food that feels like a warm hug in a bowl. Perfect for two, this dinner is guaranteed to become a regular rotation in your weekly meal plans!
Ingredients
- 400 g Fresh Tomatoes (about 3 medium tomatoes)
- 4 whole Eggs
- 150 g Canned Flaked Turkey (1 small can)
- 150 g White Rice (dry) (about ¾ cup)
- 100 g Onion (½ medium onion)
- 1 tbsp Fresh Ginger (about 2.5cm piece minced)
- 2 tbsp Coconut Oil
- 1 tsp Sugar
- 1 pinch Salt and Pepper
- 3 medium Fresh Tomatoes
- 4 whole Eggs
- 5 oz Canned Flaked Turkey (1 small can)
- 0.75 cup White Rice (dry)
- 0.5 medium Onion
- 1 tbsp Fresh Ginger (about 1-inch piece minced)
- 2 tbsp Coconut Oil
- 1 tsp Sugar
- 1 pinch Salt and Pepper
Instructions
- 1Cook the white rice according to package instructions until tender and fluffy. Set aside.
- 2Slice the tomatoes into thick wedges. Dice the onion and mince the fresh ginger.
- 3In a bowl, crack and lightly beat the eggs with a pinch of salt and pepper.
- 4Heat half of the coconut oil in the wok or skillet over medium-high heat. Pour in the beaten eggs and gently scramble until just set but still slightly runny. Remove the eggs from the pan and set aside.
- 5In the same pan, add the remaining coconut oil. Toss in the diced onion and minced fresh ginger and sauté until fragrant.
- 6Add the tomatoes to the pan and cook until they begin to break down and release their juices, about 3-4 minutes.
- 7Stir in the canned flaked turkey and sprinkle the sugar over the top to balance the acidity. Let it simmer for 2 minutes to heat through.
- 8Return the cooked eggs to the pan, gently folding them into the saucy mixture.
- 9Divide the cooked white rice between two bowls and spoon the warm tomato, egg, and turkey mixture generously over the top.
Chef's Tips
- •Do not overcook the eggs in the first step! Leaving them slightly runny ensures they stay tender when added back to the hot tomato sauce.
- •If your tomatoes are very firm and not releasing much liquid, add a splash of water to help create the sauce.
Recipe By
Kitchen Buddy Chef