Description
Chinese Tomato Egg Stir-fry is a beloved, homey dish featuring tender scrambled eggs swirled with juicy, slightly sweet tomatoes and a light savory sauce. Ready in minutes with pantry staples, it’s an ideal weeknight comfort food that brings together simplicity, nutrition, and satisfying flavors.
Ingredients
Scale
For the Egg Mixture
- 4 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper (optional)
- 2 tablespoons milk or water
For the Stir-fry
- 2 large ripe tomatoes (about 400g), cut into wedges
- 2 tablespoons neutral oil (such as vegetable or canola oil)
- 2 teaspoons sugar
- 1/2 teaspoon salt (plus more to taste)
- 1 tablespoon ketchup (optional, for extra umami and sweetness)
- 2 scallions, chopped (green and white parts separated)
For Serving
- Steamed white rice (as desired)
Instructions
- Prepare the Eggs: In a bowl, whisk the eggs with 1/4 teaspoon salt, optional white pepper, and 2 tablespoons milk or water until smooth and slightly frothy. The liquid helps make the eggs extra tender.
- Cook the Eggs: Heat 1 tablespoon of oil in a nonstick skillet or wok over medium-high heat. Pour in the beaten eggs and gently scramble until just set but still a little runny. Transfer eggs to a plate; they’ll finish cooking later.
- Stir-fry Tomatoes: Add the remaining 1 tablespoon of oil to the same pan. Add the white part of the scallions and sauté for 10 seconds until fragrant. Add the tomato wedges and stir-fry for 2-3 minutes until they start to soften and release juices.
- Make the Sauce: Sprinkle sugar, 1/2 teaspoon salt, and ketchup (if using) over the tomatoes. Continue cooking, tossing gently, until the tomatoes are slightly saucy and their flavors meld, about 1-2 more minutes.
- Combine and Finish: Return the scrambled eggs to the pan. Stir and fold gently, breaking eggs into large soft curds and letting them soak up some tomato juice. Cook for another 30 seconds to warm through.
- Garnish and Serve: Remove from heat, stir in the green parts of the scallions, and serve immediately with steamed rice.
Notes
- Use ripe, juicy tomatoes for the best flavor; heirloom or vine-ripened work well.
- Don’t overcook the eggs—they should stay soft and pillowy.
- Ketchup is optional but adds a subtle depth of flavor beloved in many Chinese homes.
- For extra umami, try a splash of soy sauce or a dash of sesame oil when finishing.
- This dish is best enjoyed fresh but can be quickly reheated for leftovers.
Nutrition
- Serving Size: 1 serving (recipe makes 2)
- Calories: 220
- Sugar: 8g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 370mg
