A staple comfort dish in countless Chinese households, Chinese Tomato Egg Stir-Fry is a quick and easy meal that combines fluffy scrambled eggs with tender, juicy tomatoes in a sweet, tangy, and savory sauce. Made in just 10 minutes with simple pantry staples, this dish is the ultimate answer to a busy weeknight dinner. I like serving it over a bed of warm white rice, letting the flavorful sauce soak right in.
Why You’ll Love This Recipe
I love how fast and foolproof this recipe is. It takes just one pan, a few ingredients, and barely 10 minutes of my time. This is the kind of meal I turn to when I need something filling, nostalgic, and wholesome. The eggs come out soft and silky, and the tomatoes bring a bright, savory flavor that’s incredibly satisfying. It’s one of those dishes I never get tired of because it’s light, comforting, and reminds me of home-cooked meals with family.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
ripe tomatoes (Roma, Plum, or Vine recommended), chopped into quarters
large eggs
green onion, chopped and divided into white and green parts
cold water
sesame oil
neutral cooking oil (vegetable, avocado, grapeseed, sunflower, peanut, or canola)
For the sauce:
ketchup
cornstarch (or tapioca starch, potato starch)
white granulated sugar (or cane sugar)
salt
Shaoxing wine (optional)
thinly sliced ginger
cold water
Directions
I start by mixing all the sauce ingredients in a small bowl and setting it aside.
In a separate bowl, I beat the eggs with sesame oil until smooth.
I heat 1 tablespoon of oil in a large non-stick pan over medium heat and scramble the eggs until they’re just set and still glossy. Then, I break them into large chunks and remove them from the pan.
I add the remaining oil to the same pan and sauté the white part of the green onion for a few seconds before adding the tomatoes and water. I cook the tomatoes for 2-3 minutes, just until the skins start to soften.
I pour the sauce over the tomatoes and let it simmer for about 1-2 minutes until slightly thickened.
Then I return the scrambled eggs to the pan and gently fold them into the sauce.
After removing the pan from the heat, I garnish the dish with the green parts of the onions and serve it hot with steamed rice or noodles.
I sometimes add a tablespoon of chili garlic sauce or Sriracha to the sauce for a spicy kick.
To boost the protein content, I occasionally stir in thinly sliced beef or cooked chicken, adding it just after the eggs and folding it in with the sauce.
For a vegetarian twist with extra texture, I add cubes of silken tofu along with the eggs.
If I’m out of ketchup, I use a mix of tomato paste with a bit of sugar and vinegar to replicate the sweet tang.
Storage/Reheating
I keep any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I just microwave it for about 2-3 minutes or warm it up on the stovetop until heated through. I avoid freezing this dish because the eggs tend to turn rubbery after thawing.
FAQs
Can I make this dish in advance?
Yes, I often make this ahead and store it in the fridge for up to 4 days. It’s a great meal prep option and reheats well in the microwave or on the stovetop.
Can I add more protein to this recipe?
Absolutely. I like to add cooked beef, chicken, or even tofu to make it more filling. I just make sure to cook the protein separately and add it in at the end.
What’s the best type of tomato to use?
I prefer Roma, Plum, or Vine tomatoes because they’re sweeter and have thinner skin. I avoid cherry or grape tomatoes, which don’t break down as well.
Can I make it gluten-free?
Yes, I omit the Shaoxing wine or replace it with a gluten-free option like dry white wine. I also double-check the ketchup and sesame oil for any potential gluten contamination.
Is this dish freezer-friendly?
I don’t recommend freezing it. The texture of the scrambled eggs changes after thawing and becomes rubbery, which takes away from the dish’s appeal.
Conclusion
Chinese Tomato Egg Stir-Fry is one of those timeless, comforting meals that I never stop craving. Whether I’m short on time or just want something cozy and delicious, this recipe always delivers. With simple ingredients, fast prep, and a flavor that hits home every time, it’s a must-have in my weeknight dinner rotation.
Chinese Tomato Egg Stir-Fry is a quick and comforting dish made with fluffy scrambled eggs and juicy tomatoes in a sweet-savory sauce. It’s a staple in Chinese home cooking and perfect for a fast, flavorful meal served over rice.
2 green onions, chopped (white and green parts separated)
1 tbsp cold water
For the Sauce:
2 tbsp ketchup
1 tsp cornstarch
1 tsp sugar
1/4 tsp salt
1 tsp Shaoxing wine (optional)
1 tsp ginger, thinly sliced
2 tbsp cold water
Instructions
Whisk together all sauce ingredients in a small bowl and set aside.
In another bowl, beat the eggs with sesame oil and 1 tbsp cold water until smooth.
Heat 1 tbsp neutral oil in a non-stick skillet over medium heat. Scramble eggs until just set and glossy. Remove to a plate.
Add remaining oil to the same skillet. Sauté the white part of the green onions and ginger briefly, then add tomatoes and 1 tbsp water. Cook for 2–3 minutes until tomatoes soften.
Stir in the sauce and simmer for 1–2 minutes until slightly thickened.
Return eggs to the pan and gently fold into the tomato mixture. Remove from heat.
Garnish with green onion tops and serve hot over steamed rice or noodles.
Notes
Use Roma or Plum tomatoes for best results—they’re sweeter and less watery.
Adjust sugar and salt to taste depending on tomato ripeness.
Add tofu, beef, or chicken for extra protein.
Use tomato paste plus a splash of vinegar and sugar if out of ketchup.
