Tomato3 large ripe, sliced into wedges, quartered, core removed
Whole corn2, kernels removed
Fresno chilli1 large green, deseeded and finely chopped
Sweet basil1 small handful, leaves torn
For the egg
Egg3 large Organic, lightly beaten
Cornflour1 tablespoon + 2 tablespoons cold water
Sriracha hot chilli sauce1 teaspoon
Low sodium light soy sauce1 tablespoon
Toasted sesame oil1 teaspoon
Ground white pepper1 pinch
Prepare all the ingredients. In a bowl, crack the eggs, lightly beat them. Then add the cornflour paste to the beaten egg mixture and stir in well.
Heat the wok over high heat and add the oil. Add in the tomatoes followed by the corn kernels and stir-fry for 1 minute until the tomatoes have softened and keep stirring. Add 1 teaspoon of Sriracha chilli sauce and toss together.
Add in the beaten egg, let it cook for a few seconds before gently stirring, scrambling the egg. Donâ€™t overcook the eggs, turn the heat to low.
Add in the chopped green chilli and tear some sweet basil leaves to give it a stir. Take it off the heat. Season with light soy, sesame oil and ground white pepper. Give it one last stir and then serve immediately.