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MIND TO PLATE | Josh's Stir-fried Tomato & Egg

Posted by Angela Fu on

Welcome to the launch of our first ever volume of Kitsby's Lunar New Year community cookbook featuring recipes from our AAPI foodie network! The themes we wanted to shine through this project are how incredibly diverse our AAPI community is, and community - none of what we do here at Kitsby would exist without the support of our friends, family, neighbors, and beyond.

Many of us, who help to actively build the growing AAPI network that we have today, share roots in points of common nostalgia, which is exactly why we wanted this project to feature the nostalgia dish (the dish that transports you back to your roots) of each partner in a cookbook-format!

Meet Josh Ku of Win Son:

My name is Josh and most of my professional working experience is in property and construction management. During college, I enjoyed bringing friends to restaurants they’ve never been to, hence sharing a bit of my childhood with them. That enjoyment and feeling spread to doing a brief pop up selling Taiwanese Shaved Ice which eventually led to my continued desire to serve. When the opportunity to open a physical restaurant came, my friend Trigg and I were primed and ready to take a risk and commit to building Win Son.
This dish is something my mom would make for us as kids. I enjoyed watching her cook this especially when the eggs and tomatoes were being incorporated. It’s a quick and easy recipe, and you'll know that yum-town is just around the corner! I don’t cook very much, but when I do, it’s usually one of my few favorites like this one. It’s based on my mom's recipe and I love to cook things from my childhood.

Stir Fried Egg & Tomato Over Steamed Rice

2-3 people


  • 4-5 Tbsp neutral oil
  • 5 tomatoes (Med-Large)
  • 2 garlic cloves
  • 3 scallions
  • 2 Tbsp soy miso paste (I love Yun Hai's!)
  • 6-8 eggs
  • ½ cup whole milk
  • 1 tsp white pepper
  • 3 cups of medium grain rice
  • 1 cup of short grain sweet rice
  • 4-5 pinches salt (adjust to taste)
  • 2 pinches MSG (adjust to taste)
  • 1 Tbsp sugar
  • 2 tbsp Irish Butter


To prepare the rice:

  1. In the rice cooker bowl, wash rice a few times prior to cooking.
  2. Fill the bowl with water until the water line is about a finger width above the rice.
  3. Add 1 tsp of olive oil to bowl
  4. Steam and let rest after cooking for at least 30 minutes.

For the main dish:

  1. Cut top and bottom inch off ends of scallions (the white part) and discard however you wish.
  2. Dice the scallions into “coins” about ¼” thick and set aside.
  3. Over a medium flame, add your oil.
  4. Roughly mince your garlic and add to oil when hot (you'll hear a sizzle!).
  5. Dice your tomatoes into chunks, approximately 1” - 1 ½” thick.
  6. Add the tomatoes to the pan as well as the salt, MSG, and sugar.
  7. Cook the tomato mixture until you can see some of the moisture reduce & simmering. Set aside in another container.
  8. Crack your eggs into a medium-sized bowl with the milk and white pepper. Mix well.
  9. Using the same pan (we don't like extra dishes in this household!), over light to medium heat, add the butter and egg mixture.
  10. Gently move around the eggs around until they’re slightly undercooked and wet.
  11. Add back your tomatoes and toss in your chopped scallions.
  12. Add in the soy miso paste and lightly mix until everything is well incorporated.
  13. Bring the mix to a light simmer and cook until there is only a bit of liquid left.
  14. Serve with a healthy serving of rice & enjoy!

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