Tomato and Egg Stir-Fried Pancakes
Shredded homemade pancakes wok-fried with fluffy scrambled eggs and juicy tomatoes, soaking up tangy-sweet juices for a comforting, chewy one-dish meal.
Instructions
- 1
Pancake made by yourself, cut into strips, set aside.
- 2
Wash the tomatoes, cut them into pieces, and set aside.
- 3
Crack the eggs into a bowl, add a little salt and beat them, set aside.
- 4
Heat the pan and add an appropriate amount of oil, pour in the beaten eggs, stir-fry for a moment, use a spatula to break them into pieces, then add the tomatoes and season with a suitable amount of salt, stir-fry a few times, then add the shredded pancakes, stir-fry and mix evenly, and it's ready to serve.
- 5
Serve on a plate as soon as it's cooked.
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Ingredients
Main Ingredients
- Cake2 pieces
- Tomato2 pieces
- Egg2 pieces
Seasonings
- Peanut oilto taste
- Saltto taste