Description
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.
Ingredients
- 3 large ripe tomatoes (Roma or Plum), quartered
- 4 large eggs
- 2 tbsp neutral oil (vegetable, canola, sunflower, etc.)
- 1 tsp sesame oil
- 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.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 6g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 190mg
