📋Chinese Tomato Egg Stir Fry

close view of egg and tomato stir fry with rice

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📋Chinese Tomato Egg Stir Fry

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.

Prep Time8

Cook Time5

Course: Breakfast, Dinner, Main Course

Cuisine: Chinese

Servings: servings

Calories: 408kcal

Author: Jyothi Rajesh

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.

Nutritional Info – Please keep in mind that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.

Nutrition