Chinese tomato egg stir fry has silky, fluffy scrambled eggs tossed in slightly sweet-savory tomato sauce. If you are looking for a cheap, quick, nutritious, and delicious dinner this egg recipe is all you need. It’s made in minutes using one pan. It’s the ultimate comfort food, great for a busy weeknight dinner.
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Why you’ll love Chinese tomato egg stir fry recipe
- Ultimate comfort food. You probably haven’t tried the wonderful combination of eggs and tomatoes together. This egg stir fry with tomatoes is a staple in Chinese food culture. Of course, the recipe may vary from person to place across the nation, however, you cook it, it will be one of the ultimate comfort food. Serve this saucy egg over rice.
- Fast, easy, cheap, and simple to make. Using simple and readily available pantry ingredients you can make a satisfying meal. The recipe is so simple it’s hard to mess it up. You’ll only need 15 minutes to make it.
- Packed with protein. EGGS! Your best source of healthy protein and fiber from tomatoes that is easy to cook and eat on a daily basis.
- Amazing flavors and texture. This saucy egg stir fry has amazing flavors like slightly sweet, savory, tangy, and mild heat from the ginger. Keep the tomatoes chunky for an amazing texture.
- Versatile, easy to adapt. You can adapt and change the recipe depending on what is available to you. Soy sauce can be substituted with tamari. You can include oyster sauce along with soy sauce. Chinese wine can be substituted with dry sherry or rice vinegar. Fresh ripe tomatoes can be replaced with canned tomatoes when not in season.
Ingredients
You’ll need simple and readily available pantry ingredients for this recipe –
- Eggs
- Ripe tomatoes
- Green onion
- Ginger
- Garlic
- Ketchup
- Sugar
- Sesame oil
- Soy sauce
- Oyster sauce
- Cornstarch
- Salt
- White pepper
- Stock or water
All ingredient’s exact measurements are mentioned in the recipe card below.
- Eggs – use the freshest egg you can get to make silky soft scrambled eggs. The fresher the eggs are, the better it tastes. Egg varieties with rich orange yolk are best for this recipe.
- Tomatoes – pick fully ripe tomatoes for egg tomato stir fry. Fully ripe tomatoes are naturally sweet and have the best flavors. While it’s great to choose the best quality tomato for this recipe like the vine-ripened tomatoes or beefsteak tomatoes when they are in season, you can really use any variety of tomato to make the dish. Pulpy tomatoes with a lot of seeds like Roma tomatoes which are available all year long works great.
- Aromats: green onion, garlic, ginger – use fresh ingredients only. Do not recommend ginger or garlic powder.
- Sauce: Ketchup, soy sauce, oyster sauce, sugar, sesame oil, sugar, salt, and pepper.
How to make
Start prepping tomatoes. For an extra tender, creamy texture, peel the skin of the tomatoes by blanching it in boiling water for 30 seconds. If you don’t mind the plasticky texture of the skin, skip the blanching step and use chopped tomatoes as it is.
How to peel the skin of tomatoes
Pick fully ripe tomatoes. Cut a small X mark on the skin of the tomato, don’t score it too deep.
Bring a large pot of water to a boil. Place tomatoes in boiling water for 30 seconds.
Drain it off boiling water and transfer it to a bowl of ice water using a slotted spoon.
Peel the skin off.
Start by cutting tomatoes into wedges or chunks. If you don’t want a chunky bite of tomato, cut tomatoes into bite-size pieces.
Before you begin cooking, prep all the ingredients, measure and keep them near the stove. Mince ginger, garlic, chop green onions, measure sauces, break eggs, season with salt and pepper, and whisk well.
Mix together the sauce ingredients – soy sauce, oyster sauce, sugar, salt, white pepper, cornstarch, and stock together. With any stir-fry recipe, you must move quickly. Having all ingredients ready within hands reach is best practice.
Heat 1 tablespoon cooking oil. Scramble eggs in the hot pan by stirring lightly until just set but still runny.
Transfer to a plate immediately. Wipe the pan clean.
Heat the remaining oil. Sauté ginger, garlic, and the white part of the green onion in hot oil for about 15 seconds.
Add tomato chunks and prepared sauce to the wok. Cook until tomatoes are softened, about 1-2 minutes.
If there is no sauce left in the wok, you can add a little bit of stock or water. I prefer egg tomato stir fry with a little bit of sauce so it can be enjoyed over steamed rice.
Add back scrambled eggs, and break any large pieces. Stir and cook for not more than 30 seconds.
Adjust seasoning if needed.
Enjoy with steamed rice.
Finish with sesame oil, and garnish with green onion.
Useful tips
- For best results use 1 tomato for every 1 egg.
- Use a fully ripe tomato. Any tomato variety with pulpy flesh and a ton of seeds (like vine-ripened tomatoes, beefsteak tomatoes, or Roma tomatoes) works for this recipe.
- For an extra tender, creamy texture, peel the skin of the tomatoes by blanching it in boiling water for 30 seconds.
- I recommend cutting tomatoes into larger chunks instead of smaller pieces. With chunks, you’ll have a nice texture when you bite.
- Don’t overcook scrambled eggs. Remove it from heat when it is just set but still slightly runny. Eggs will continue to cook in the tomato sauce.
What to serve with eggs in tomato sauce
It’s best served with steamed rice. You can also stir it with rice noodles. It can be served for breakfast, lunch, and dinner!
Other easy egg dishes to try
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📋Chinese Tomato Egg Stir Fry
Ingredients
- 4 large eggs
- 4 tomatoes medium-sized
- 2 tablespoons cooking oil neutral cooking oil
- 2 stalks green onion
- 1 teaspoon ginger minced
- 1 clove garlic minced
- 2 tablespoons ketchup
- ¼ teaspoon sugar
- ½ teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon cornstarch
- ½ teaspoon salt adjust to taste
- ¼ teaspoon white pepper
- ⅓ cup stock or water
Instructions
- Pick fully ripe tomatoes. Cut a small X mark on the skin of the tomato, don’t score it too deep. Bring a large pot of water to a boil. Place tomatoes in boiling water for 30 seconds. Drain it off boiling water and transfer it to a bowl of ice water using a slotted spoon. Peel the skin off.
- Start by cutting tomatoes into wedges or chunks. If you don’t want a chunky bite of tomato, cut tomatoes into bite-size pieces.
- Before you begin cooking, prep all the ingredients, measure and keep them near the stove. Mince ginger, garlic, chop green onions, measure sauces, break eggs, season with salt and pepper, and whisk well. Mix together the sauce ingredients – soy sauce, oyster sauce, sugar, salt, white pepper, cornstarch, and stock together. With any stir-fry recipe, you must move quickly. Having all ingredients ready within hands reach is best practice.
- Heat 1 tablespoon cooking oil. Scramble eggs in the hot pan by stirring lightly until just set but still runny. Transfer to a plate immediately.
- Wipe the pan clean. Heat the remaining oil. Sauté ginger, garlic, and the white part of the green onion in hot oil for about 15 seconds.
- Add tomato chunks and prepared sauce to the wok. Cook until tomatoes have softened. Will take about 2-3 minutes.
- If there is no sauce left in the wok, you can add a little bit of stock or water. I prefer egg tomato stir fry with a little bit of sauce so it can be enjoyed over steamed rice.
- Add back scrambled eggs, and break any large pieces. Stir and cook for not more than 30 seconds.
- Adjust seasoning if needed.
- Finish with sesame oil, and garnish with green onion.
- Enjoy with steamed rice.
Notes
- For best results use 1 tomato for every 1 egg.
- Use a fully ripe tomato. Any tomato variety with pulpy flesh and a ton of seeds (like vine-ripened tomatoes, beefsteak tomatoes, or Roma tomatoes) works for this recipe.
- For an extra tender, creamy texture, peel the skin of the tomatoes by blanching it in boiling water for 30 seconds.
- I recommend cutting tomatoes into larger chunks instead of smaller pieces. With chunks, you’ll have a nice texture when you bite.
- Don’t overcook scrambled eggs. Remove it from heat when it is just set but still slightly runny. Eggs will continue to cook in the tomato sauce.
Nutrition
Created by Jyothi Rajesh
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I’m Jyothi Rajesh (Jo for short) and i’m the founder of the food blog, Curry Trail where I share my culinary Adventures. I live in Bangalore, India. I’m a mom of two beautiful kids. My passion is creating and sharing delicious and easy recipes for the home cook. I have been blogging since 2007 and many of my recipes have appeared in both online and print publications over the years. Learn more about Jyothi Rajesh.
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