{"slug":"tomato-egg-stir-fry","title":"Tomato Egg Stir-Fry","region":"China / home-style","cuisine":"Chinese","course":"Main","protein":"Egg","dietary":["vegetarian","dairy-free","nut-free","gluten-free option"],"allergens":["egg","sesame","wheat/gluten depending on Shaoxing wine"],"tags":["vegetarian","15-minute","weeknight","rice bowl"],"culture":{"code":"CN","regionLabel":"China / home-style","tasteProfile":"Fluffy egg, sweet-tart fresh tomato, light scallion aroma, white pepper, and restrained sesame.","culturalCue":"番茄炒蛋, also called 西红柿炒鸡蛋, is widely recognised Chinese home cooking. Families differ on scallion or ginger, garlic, ketchup, slurry, wine, sesame oil, and sweetness, so this is labelled a balanced home version rather than the single authentic formula.","dataCue":"Egg aeration, three-quarter-set curds, tomato sauce release, and a brief final fold produce unusually legible visual checkpoints."},"promise":"Keep large cloud-soft egg curds distinct inside a fresh, spoonable tomato sauce.","difficulty":"Beginner","prep":"7 min","cook":"6 min","total":"13 min","servings":"2 servings","nutrition":{"status":"calculated-estimate","basis":"per-serving","servingLabel":"1 of 2 recipe servings; optional 200 g cooked jasmine rice excluded","energyKj":1460,"energyKcal":349,"proteinG":15.1,"carbohydrateG":14.8,"sugarsG":10.3,"fibreG":3.5,"totalFatG":24.8,"saturatedFatG":4.4,"sodiumMg":945,"confidence":"medium","methodology":"Calculated from the authored edible ingredient weights using representative AFCD Release 3 and USDA FoodData Central profiles, then divided by the recipe yield. Energy follows the FSANZ ingredient-contribution method. Optional serving accompaniments are excluded. The calculation counts four 50 g edible eggs and all measured neutral and sesame oil, salt, and cooking wine.","caveat":"Calculated estimate only, not a laboratory result or personalised dietary advice. Actual values vary with brands, produce, meat trim, substitutions, final serving size, and how much cooking or rendered oil is left in the pan or skimmed. Check packaged labels for allergens and sodium; consult an accredited practising dietitian or clinician for medical dietary needs.","sourceUrls":["https://www.foodstandards.gov.au/science-data/food-nutrient-databases/afcd/data-files","https://www.foodstandards.gov.au/business/labelling/nutrition-panel-calculator/calculations-in-the-npc","https://fdc.nal.usda.gov/Foundation_Foods_Documentation/"],"calculatedOn":"2026-07-14"},"spice":0,"bumbuBase":"ripe tomato, scallion, Shaoxing, white pepper, sesame","verification":{"status":"editorial-review","kitchenTested":false,"decisiveVisualsReal":false,"namedTester":null,"testDate":null,"indexableDiagnosticEvidence":false,"missing":["continuous real cook","not-ready/ready/too-far photographs","named tester","independent second test"]},"ingredients":[{"id":"tomatoes-tomato-egg","name":{"en":"ripe medium tomatoes","id":"tomat merah matang"},"role":"fresh sweet-tart sauce with intact softened wedges","group":"fresh","amount":"500 g, about 4 medium","source":{"indonesia":"pasar or high-turnover supermarket produce","australia":"greengrocer, market, or supermarket produce"},"swap":"for weak winter tomatoes, add 15 g ketchup with the water and reduce sugar to 2 g","warning":"Keep the seeds and juice; dry seeded flesh cannot make the spoonable sauce."},{"id":"eggs-tomato-egg","name":{"en":"large eggs","id":"telur ayam ukuran besar"},"role":"large cloud-soft curds that carry the fresh tomato sauce","group":"protein","amount":"4, about 200 g without shells","source":{"indonesia":"pasar or supermarket; choose clean uncracked eggs","australia":"any supermarket or grocer; choose clean uncracked eggs"},"warning":"Use clean, uncracked eggs and cook the thickest curd to 71°C; texture alone is not a safety test."},{"id":"scallion-tomato-egg","name":{"en":"scallions","id":"daun bawang"},"role":"white parts perfume the tomatoes and green parts freshen the finished dish","group":"fresh","amount":"2, about 30 g","source":{"indonesia":"pasar or supermarket produce","australia":"Asian grocer or supermarket produce"}},{"id":"water-tomato-egg","name":{"en":"cold water, divided","id":"air dingin, dibagi"},"role":"loosens the egg mixture and starts a controlled tomato sauce","group":"pantry","amount":"60 ml","source":{"indonesia":"safe drinking water prepared at home","australia":"tap or filtered drinking water prepared at home"}},{"id":"oil-tomato-egg","name":{"en":"neutral cooking oil, divided","id":"minyak goreng netral, dibagi"},"role":"20 ml puffs the egg and 10 ml carries the scallion and tomato","group":"pantry","amount":"30 ml","source":{"indonesia":"warung or supermarket","australia":"any supermarket"},"swap":"canola, rice-bran, peanut, or vegetable oil"},{"id":"salt-tomato-egg","name":{"en":"fine salt, divided","id":"garam halus, dibagi"},"role":"seasons egg and tomato independently before the final fold","group":"pantry","amount":"4 g","source":{"indonesia":"warung or supermarket","australia":"any supermarket"}},{"id":"white-pepper-tomato-egg","name":{"en":"ground white pepper","id":"lada putih bubuk"},"role":"quiet warm lift without black flecks","group":"spices","amount":"0.5 g, about 1/4 tsp","source":{"indonesia":"pasar spice stall or supermarket","australia":"Asian grocer or supermarket"},"swap":"black pepper, accepting visible dark flecks and a sharper aroma"},{"id":"shaoxing-tomato-egg","name":{"en":"Shaoxing cooking wine","id":"arak masak Shaoxing"},"role":"a small aromatic lift inside the egg mixture","group":"sauce","amount":"5 ml","source":{"indonesia":"Chinese or Asian grocer, larger supermarket, or trusted online grocer","australia":"Chinese grocer, Asian supermarket, or well-stocked supermarket"},"swap":"5 ml water for an alcohol-free version","warning":"Contains alcohol and may contain wheat or sulphites; check the exact label."},{"id":"sugar-tomato-egg","name":{"en":"white sugar","id":"gula pasir"},"role":"balances tomato acidity without making the dish taste sweet","group":"pantry","amount":"6 g, about 1 1/2 tsp","source":{"indonesia":"warung or supermarket","australia":"any supermarket"}},{"id":"sesame-oil-tomato-egg","name":{"en":"toasted sesame oil","id":"minyak wijen sangrai"},"role":"a restrained off-heat nutty finish","group":"sauce","amount":"2.5 ml","source":{"indonesia":"Chinese or Asian grocer or larger supermarket","australia":"Asian grocer or well-stocked supermarket"},"swap":"omit for a sesame allergy rather than replacing it with raw sesame seeds","warning":"Contains sesame; add only after the heat is off."},{"id":"rice-tomato-egg","name":{"en":"cooked jasmine rice","id":"nasi melati matang"},"role":"optional prepared accompaniment for two generous bowls","group":"garnish","amount":"400 g cooked, optional","source":{"indonesia":"cook rice at home from dry jasmine rice","australia":"cook rice at home from dry jasmine rice"}}],"method":[{"title":"Cut tomatoes without losing their juice","time":"5 min","detail":"Core each tomato and cut it into eight bite-size wedges, roughly 2–3 cm. Keep every seed and drop of juice. Separate the scallion whites from the greens. Peeling is optional; for thick-skinned tomatoes, score, blanch for 30 seconds, chill, and peel before cutting.","cue":"Plump tomato wedges sit in their own juice, with white and green scallion parts held separately.","mistake":"Removing seeds or cutting tiny dice makes the result dry or indistinct.","ingredientIds":["tomatoes-tomato-egg","scallion-tomato-egg"]},{"title":"Beat the eggs until lightly aerated","time":"1 min","detail":"Whisk the eggs with 15 ml of the measured cold water, 1.5 g of the measured salt, all the white pepper, and the Shaoxing for 30–45 seconds. Reserve the remaining 45 ml water and 2.5 g salt for the tomatoes. Stop when whites and yolks are fully joined and fine foam forms.","cue":"The mixture is evenly golden with fine bubbles and no translucent white ropes.","mistake":"A few lazy fork strokes leave rubbery white streaks and uneven curds.","ingredientIds":["eggs-tomato-egg","water-tomato-egg","salt-tomato-egg","white-pepper-tomato-egg","shaoxing-tomato-egg"]},{"title":"Soft-scramble and lift early","time":"1 min","detail":"For carbon steel, preheat the wok until the first wisp of smoke; for non-stick, heat until properly hot but not smoking. Add 20 ml of the measured oil, reserving 10 ml for the tomato. Pour in the egg, leave it for 3 seconds, then make broad sweeping folds so liquid runs onto the hot surface. Transfer to a clean plate after about 25–35 seconds, when only 70–75% set.","cue":"Large puffy curds remain glossy and moist on top with no brown crust.","mistake":"Fully cooking the eggs now guarantees rubbery eggs after the second pass.","ingredientIds":["oil-tomato-egg"]},{"title":"Draw a fresh sauce from the tomatoes","time":"3 min","detail":"Add the reserved 10 ml oil. Sizzle the prepared scallion whites for about 10 seconds, then add the tomatoes over high heat for 30 seconds. Add the reserved 2.5 g salt and all the sugar, toss, then add the reserved 45 ml water. Cover over medium-high for 60–90 seconds. Uncover, press only about one-quarter of the wedges, and cook another 30–60 seconds.","cue":"Wedge edges soften and release an orange-red sauce that coats the wok while most centres remain intact.","mistake":"Boiling every wedge into purée or adding a heavy slurry makes the dish gloopy and flat.","ingredientIds":["sugar-tomato-egg"]},{"title":"Fold once, verify, and serve","time":"1 min","detail":"Lower to medium. Return the egg and fold only two or three times for 20–30 seconds so the tomato sauce settles into the curds. Verify the thickest curd reaches 71°C and no liquid raw egg remains; if necessary, cover for only 10–15 seconds. Turn off the heat immediately, add the sesame oil and prepared scallion greens, and serve with the optional jasmine rice. Refrigerate leftovers in a shallow container within 2 hours and use within 2 days for best texture; reheat once to 74°C.","cue":"Distinct golden folds hold red-orange sauce in their creases, with bright scallion and no watery pool.","mistake":"Chopping or simmering the curds in the sauce turns them small and tough.","ingredientIds":["sesame-oil-tomato-egg","rice-tomato-egg"]}],"visuals":{"header":{"src":"/generated/ai/headers/tomato-egg-stir-fry.jpg","alt":"Tomato Egg Stir-Fry finished-dish reference","role":"finished-dish reference","evidenceStatus":"prototype-placeholder"},"sequence":[{"shotId":"tomato-egg-stir-fry-step-1","position":1,"src":"/generated/ai/method-steps/tomato-egg-stir-fry-1-cut-tomatoes.jpg","alt":"Tomato Egg Stir-Fry: Cut tomatoes without losing their juice","evidenceStatus":"prototype-placeholder","title":"Cut tomatoes without losing their juice","cookDuration":"5 min","action":"Core each tomato and cut it into eight bite-size wedges, roughly 2–3 cm. Keep every seed and drop of juice. Separate the scallion whites from the greens. Peeling is optional; for thick-skinned tomatoes, score, blanch for 30 seconds, chill, and peel before cutting.","visualCue":"Plump tomato wedges sit in their own juice, with white and green scallion parts held separately.","avoid":"Removing seeds or cutting tiny dice makes the result dry or indistinct.","suggestedClipSeconds":6,"framing":"close instructional cooking frame"},{"shotId":"tomato-egg-stir-fry-step-2","position":2,"src":"/generated/ai/method-steps/tomato-egg-stir-fry-2-beat-eggs.jpg","alt":"Tomato Egg Stir-Fry: Beat the eggs until lightly aerated","evidenceStatus":"prototype-placeholder","title":"Beat the eggs until lightly aerated","cookDuration":"1 min","action":"Whisk the eggs with 15 ml of the measured cold water, 1.5 g of the measured salt, all the white pepper, and the Shaoxing for 30–45 seconds. Reserve the remaining 45 ml water and 2.5 g salt for the tomatoes. Stop when whites and yolks are fully joined and fine foam forms.","visualCue":"The mixture is evenly golden with fine bubbles and no translucent white ropes.","avoid":"A few lazy fork strokes leave rubbery white streaks and uneven curds.","suggestedClipSeconds":6,"framing":"close instructional cooking frame"},{"shotId":"tomato-egg-stir-fry-step-3","position":3,"src":"/generated/ai/method-steps/tomato-egg-stir-fry-3-soft-scramble.jpg","alt":"Tomato Egg Stir-Fry: Soft-scramble and lift early","evidenceStatus":"prototype-placeholder","title":"Soft-scramble and lift early","cookDuration":"1 min","action":"For carbon steel, preheat the wok until the first wisp of smoke; for non-stick, heat until properly hot but not smoking. Add 20 ml of the measured oil, reserving 10 ml for the tomato. Pour in the egg, leave it for 3 seconds, then make broad sweeping folds so liquid runs onto the hot surface. Transfer to a clean plate after about 25–35 seconds, when only 70–75% set.","visualCue":"Large puffy curds remain glossy and moist on top with no brown crust.","avoid":"Fully cooking the eggs now guarantees rubbery eggs after the second pass.","suggestedClipSeconds":6,"framing":"close instructional cooking frame"},{"shotId":"tomato-egg-stir-fry-step-4","position":4,"src":"/generated/ai/method-steps/tomato-egg-stir-fry-4-tomato-sauce.jpg","alt":"Tomato Egg Stir-Fry: Draw a fresh sauce from the tomatoes","evidenceStatus":"prototype-placeholder","title":"Draw a fresh sauce from the tomatoes","cookDuration":"3 min","action":"Add the reserved 10 ml oil. Sizzle the prepared scallion whites for about 10 seconds, then add the tomatoes over high heat for 30 seconds. Add the reserved 2.5 g salt and all the sugar, toss, then add the reserved 45 ml water. Cover over medium-high for 60–90 seconds. Uncover, press only about one-quarter of the wedges, and cook another 30–60 seconds.","visualCue":"Wedge edges soften and release an orange-red sauce that coats the wok while most centres remain intact.","avoid":"Boiling every wedge into purée or adding a heavy slurry makes the dish gloopy and flat.","suggestedClipSeconds":6,"framing":"close instructional cooking frame"},{"shotId":"tomato-egg-stir-fry-step-5","position":5,"src":"/generated/ai/method-steps/tomato-egg-stir-fry-5-final-fold.jpg","alt":"Tomato Egg Stir-Fry: Fold once, verify, and serve","evidenceStatus":"prototype-placeholder","title":"Fold once, verify, and serve","cookDuration":"1 min","action":"Lower to medium. Return the egg and fold only two or three times for 20–30 seconds so the tomato sauce settles into the curds. Verify the thickest curd reaches 71°C and no liquid raw egg remains; if necessary, cover for only 10–15 seconds. Turn off the heat immediately, add the sesame oil and prepared scallion greens, and serve with the optional jasmine rice. Refrigerate leftovers in a shallow container within 2 hours and use within 2 days for best texture; reheat once to 74°C.","visualCue":"Distinct golden folds hold red-orange sauce in their creases, with bright scallion and no watery pool.","avoid":"Chopping or simmering the curds in the sauce turns them small and tough.","suggestedClipSeconds":6,"framing":"finished plate, 45-degree editorial frame"}],"videoBlueprint":{"version":1,"order":"strict","defaultAspectRatios":["9:16","16:9"],"transition":"clean cut on visible state change","narrationSource":"method.action","cueOverlaySource":"method.visualCue","safetyNote":"Generated media must never override measured temperatures, allergen notes, or the written method."}},"sourcing":{"melbourne":["Choose the ripest thin-skinned round or vine tomatoes first; the nearest or cheapest pack is not useful if the fruit cannot release a fresh sauce. Eggs and scallions are standard supermarket lines.","Mr Dad Queen Street, SolAsia QV, KT Mart / KKETTA, and Tokyo Hometown are documented CBD specialist options for Shaoxing, white pepper, and toasted sesame oil. The store pages show location evidence, not live shelf inventory.","Coles, Woolworths, and IGA catalogue links help identify forms and pack sizes. Confirm the selected CBD store's current range and price before travelling.","For an alcohol-free dish, replace Shaoxing with 5 ml water. For sesame allergy, omit sesame oil rather than adding sesame seeds."],"jakarta":["Buy ripe tomatoes, clean uncracked eggs, and scallions from a high-turnover pasar stall or supermarket; cook the dish the same day for the clearest texture.","Chinese pantry sections at larger supermarkets or trusted online grocers are the practical route for Shaoxing and toasted sesame oil; ordinary salt, sugar, oil, and rice need no specialist stop.","Super Indo, Ranch Market, Hypermart, Sayurbox, Tokopedia, Shopee, and GrabMart searches are discovery aids. Confirm the exact seller, label, expiry, and delivery temperature before ordering.","For alcohol-free or gluten-free needs, use the authored substitution and read the exact product label; a retailer category name does not prove suitability."]},"provenance":[{"sourceName":"The Woks of Life - Chinese Tomato Egg Stir-Fry","sourceUrl":"https://thewoksoflife.com/stir-fried-tomato-and-egg/","sourceType":"recipe-reference","confidence":"medium","method":"Cross-checks the four-egg to 500 g tomato scale, strongly beaten egg, separate soft egg cooking, brief covered tomato sauce, and short final fold with Shaoxing, white pepper, sugar, and sesame oil.","supports":["four-egg and tomato ratio","separate egg and tomato cooking","brief final fold"],"caveat":"This is one well-documented family version. Scallion or ginger, ketchup, slurry, wine, sesame oil, and sweetness vary widely across Chinese homes.","status":"external-source","reviewedOn":"2026-07-10"},{"sourceName":"Made With Lau - Tomato & Eggs","sourceUrl":"https://www.madewithlau.com/recipes/tomato-and-eggs","sourceType":"recipe-reference","confidence":"medium","method":"Cross-checks optional tomato peeling, strongly beaten egg, removing curds while still underdone, cooking tomatoes separately, and ketchup or slurry as one Cantonese family style.","supports":["optional peeling","early egg removal","documented ketchup-and-slurry variation"],"caveat":"The ketchup-and-slurry approach is presented as a legitimate variation, not a requirement for all tomato-and-egg dishes.","status":"external-source","reviewedOn":"2026-07-10"},{"sourceName":"Red House Spice - Tomato Egg Stir-Fry","sourceUrl":"https://redhousespice.com/tomato-egg-stir-fry/","sourceType":"recipe-reference","confidence":"medium","method":"Cross-checks ripe thin-skinned tomatoes, high-heat tender egg, a simple salt-and-sugar home style, and a sauce that does not require cornstarch.","supports":["ripe tomato selection","tender high-heat egg","no required cornstarch"],"caveat":"It documents one concise home style; regional and household seasoning choices remain variable.","status":"external-source","reviewedOn":"2026-07-10"},{"sourceName":"FoodSafety.gov - Safe Minimum Internal Temperatures","sourceUrl":"https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures","sourceType":"food-safety","confidence":"high","method":"Applies 71°C to egg dishes and 74°C to reheated leftovers, verified in the thickest curd rather than inferred from colour alone.","supports":["71°C egg-dish minimum","74°C leftover reheating","thermometer verification"],"caveat":"A glossy surface is a quality cue but cannot independently prove a safe egg temperature, especially for vulnerable diners.","status":"external-source","reviewedOn":"2026-07-10"},{"sourceName":"Generated reference image · not verified cook evidence","sourceUrl":"/generated/ai/headers/tomato-egg-stir-fry.jpg","sourceType":"visual-source","status":"internal-review","confidence":"limited","reviewedOn":"2026-07-10","method":"Recorded as a local editorial or generated visual cue asset, not an independent external source.","supports":["finished-dish appearance","image credit boundary"],"caveat":"A local or generated asset is visual guidance, not evidence of authenticity, ingredient quantities, timing, safety, or method accuracy."},{"sourceName":"Bumbu Lens editorial method audit","sourceUrl":null,"sourceType":"internal-audit","status":"internal-review","confidence":"medium","reviewedOn":"2026-07-10","method":"Reviewed Tomato Egg Stir-Fry as an ordered cook flow with visual cues, common mistakes, and recovery notes.","supports":["method sequence","visual checkpoints","mistake and recovery notes"],"caveat":"Use this as editorial guidance; run a tested-kitchen pass before publishing nutrition, safety guarantees, or commercial pack quantities."},{"sourceName":"Bumbu Lens Melbourne/Jakarta sourcing heuristic","sourceUrl":null,"sourceType":"local-sourcing","status":"needs-reverification","confidence":"medium","reviewedOn":"2026-07-10","method":"Mapped ingredient groups to likely Melbourne grocer, supermarket, butcher, pasar, and Jakarta supermarket paths.","supports":["Melbourne sourcing","Jakarta sourcing","volatile availability boundary"],"caveat":"Ingredient availability, price, and store stock change; verify with local grocers before travel, bulk shopping, or holiday cooking."}],"faq":[{"question":"How do I keep the eggs fluffy instead of rubbery?","answer":"Beat until fine foam appears, use a properly hot pan, sweep broad folds, and remove the curds at 70–75% set. Their second pass in the tomato sauce finishes the cook."},{"question":"Do I need ketchup or cornstarch in Tomato Egg Stir-Fry?","answer":"Neither is required for this fresh home-style version. For weak winter tomatoes, 15 g ketchup with sugar reduced to 2 g is a documented family variation; a small slurry is more useful for a noodle topping than a rice plate."},{"question":"How do I rescue a watery Tomato Egg Stir-Fry?","answer":"Lift the egg out, reduce the tomato liquid over high heat for 30–60 seconds, then refold the curds briefly. Do not simmer the eggs while reducing."},{"question":"Can I prepare Tomato Egg Stir-Fry ahead?","answer":"Cut tomatoes and scallions up to 4 hours ahead and refrigerate them, but beat and cook the eggs close to serving. The finished dish is best immediately and should not be frozen."},{"question":"What is the decisive ready cue for Tomato Egg Stir-Fry?","answer":"Keep large cloud-soft egg curds distinct inside a fresh, spoonable tomato sauce. Look for separate golden curds, bright tomato sauce, scallion green, and no watery pool: Distinct golden curds hold tomato sauce in their creases, the thickest curd reaches 71°C, and no thin pool remains."},{"question":"What should I do if Tomato Egg Stir-Fry misses its cue?","answer":"Chopping or simmering the curds in the sauce turns them small and tough. Lower to a gentle simmer and give it more time; texture fixes happen slowly, not with harder heat."},{"question":"How should I scale Tomato Egg Stir-Fry?","answer":"Scale the measured ingredients with the serving count, then scale the vessel or work in batches. Keep the same visual finish - separate golden curds, bright tomato sauce, scallion green, and no watery pool - rather than forcing the original timer."},{"question":"Which substitutions are tested for Tomato Egg Stir-Fry?","answer":"ripe medium tomatoes: for weak winter tomatoes, add 15 g ketchup with the water and reduce sugar to 2 g; neutral cooking oil, divided: canola, rice-bran, peanut, or vegetable oil; ground white pepper: black pepper, accepting visible dark flecks and a sharper aroma; Shaoxing cooking wine: 5 ml water for an alcohol-free version"},{"question":"Which Tomato Egg Stir-Fry ingredients should not be swapped casually?","answer":"ripe medium tomatoes: Keep the seeds and juice; dry seeded flesh cannot make the spoonable sauce.; large eggs: Use clean, uncracked eggs and cook the thickest curd to 71°C; texture alone is not a safety test.; Shaoxing cooking wine: Contains alcohol and may contain wheat or sulphites; check the exact label.; toasted sesame oil: Contains sesame; add only after the heat is off."}],"freshness":{"lastReviewed":"2026-07-14","dateBasis":"Latest dated provenance review or nutrition calculation; this is not a kitchen-test date.","stableFields":["dish identity","method sequence","visual cues","ingredient roles"],"volatileFields":["city availability","price confidence","store-specific sourcing"],"sourcingPolicy":"Use Bumbu Lens city guidance as a shopping route, then verify availability with local grocers before travel or bulk purchasing."},"schemaVersion":"1.0","entity":{"type":"recipe","id":"tomato-egg-stir-fry"},"publication":{"status":"published-editorial","canonicalIndexable":true},"canonicalUrl":"https://www.bumbulens.com/recipes/tomato-egg-stir-fry","dataUrl":"https://www.bumbulens.com/recipes/tomato-egg-stir-fry/data.json","inLanguage":"en-AU","links":{"self":{"href":"https://www.bumbulens.com/recipes/tomato-egg-stir-fry/data.json","mediaType":"application/json"},"canonical":{"href":"https://www.bumbulens.com/recipes/tomato-egg-stir-fry","mediaType":"text/html"}},"actions":[{"id":"read_recipe_data","actor":"agent","label":"Read the recipe entity","method":"GET","href":"https://www.bumbulens.com/recipes/tomato-egg-stir-fry/data.json","mediaType":"application/json"},{"id":"view_recipe","actor":"human","label":"View Tomato Egg Stir-Fry","method":"GET","href":"https://www.bumbulens.com/recipes/tomato-egg-stir-fry","mediaType":"text/html"},{"id":"start_guided_cook","actor":"human","label":"Start guided cook for Tomato Egg Stir-Fry","method":"GET","href":"https://www.bumbulens.com/cook/tomato-egg-stir-fry","mediaType":"text/html"},{"id":"build_shopping_list","actor":"human","label":"Build the Tomato Egg Stir-Fry shopping list","method":"GET","href":"https://www.bumbulens.com/recipes/tomato-egg-stir-fry/shopping","mediaType":"text/html"}]}