FunGuy’s Chinese-Style Scrambled Eggs and Tomatoes

Scrambled eggs are probably one of the simplest ways to stir up a quick and healthy meal, but these stir-fried scrambled eggs, tomatoes, and FunGuy mushrooms take it a step further!

Sauteing ripe tomatoes and mushrooms draws the juices out enough to make a savory-sweet sauce to stir in with eggs. 

This simple and quick combination is perfect as a breakfast, brunch, or even served with a side of rice for dinner!

DIRECTIONS:

1. Crack the eggs into a bowl. Add 1 tablespoon of the soy sauce and whisk well until they have become lightly foamy on top. 
2. Heat half of the sesame oil in a wok or non-stick pan over low heat. Add the garlic, and half of the chives to the oil, allowing them to cook about 1 minute, or until fragrant. Pour the egg mixture into the wok, and using a spatula, gently push the egg side to side in the pan as it cooks. Continue to do this until most of the egg has been cooked through, but still a bit wet. Transfer the egg to a bowl and set aside. 
3. Pour the rest of the oil into the wok and increase the heat to medium-high. Add the mushrooms and the rest of the chives to the wok, cooking for 1 minute. Add the tomatoes and cook, stirring occasionally, another 4 minutes, or until the tomatoes have released their juices and have become soft. 
4. Stir the corn starch together with about 1-2 tablespoons of the water to make a smooth slurry. Pour it in with the mushrooms and tomatoes and stir in the rest of the water. Allow it all to simmer until the liquid has thickened slightly. 
5. Transfer the egg back into the pan and stir to just combine. Allow it to cook 1-2 minutes more or until the eggs are warmed through and have become less wet. Be careful not to over cook. 
6. Serve immediately with more chives on top if desired.

Have a Fun meal!