Tomato, Egg, and Cucumber Stir-Fry

Instructions

1. 1

   Wash and prepare all vegetables: dice the tomatoes, peel and slice the cucumber into thin half-moons, finely chop the green onions, mince the garlic, and roughly chop the cilantro.

2. 2

   Crack the eggs into a bowl, add a pinch of salt (optional), and beat them well.

3. 3

   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

4. 4

   Add the beaten eggs to the pan and scramble gently until just set. Remove the eggs from the pan and set aside.

5. 5

   In the same pan, add the minced garlic and sauté for about 30 seconds until fragrant.

6. 6

   Add the diced tomatoes and cook for 2-3 minutes until they start to soften and release their juices.

7. 7

   Add the sliced cucumber and stir-fry for another 2 minutes until just tender but still crisp.

8. 8

   Return the scrambled eggs to the pan, add the soy sauce, and toss everything together gently.

9. 9

   Add the chopped green onions and cilantro, stir to combine, and cook for another 1 minute.

10. 10

    Taste and adjust seasoning if needed. Serve hot as a main or side dish.