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–+ servings
Chinese Tomato Egg Stir Fry

Chinese Tomato Egg Stir Fry

A comforting and quick meal featuring juicy tomatoes and fluffy eggs, perfect for any weeknight dinner.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Chinese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir Fry
  • 4 medium tomatoes ripe and juicy tomatoes will provide the perfect sweetness for this stir fry
  • 6 large eggs use fresh eggs for fluffier texture and rich flavor
  • 1 unit scallion both the white and green parts add a fresh crunch and flavor
  • ¼ cup cold water this helps to soften the tomatoes while cooking
  • 1 teaspoon sesame oil enriches the stir fry with a nutty depth that complements the eggs
  • 1.5 tablespoons vegetable oil perfect for high-heat cooking and browning tomatoes
  • 3 tablespoons ketchup adds a hint of tanginess and sweetness to the dish
  • ½ tablespoon cornstarch helps to thicken the sauce slightly for a delightful texture
  • 2 teaspoons sugar enhances the natural sweetness of the tomatoes
  • ¾ teaspoon salt essential for balancing all the flavors in the dish
  • ½ teaspoon Shaoxing wine adds an authentic flavor boost (omit if necessary)
  • ½ teaspoon ginger freshly grated ginger lends a lovely warmth to the stir fry
  • ½ cup cold water an additional splash for cooking down the tomatoes if needed
  • 1 cup white rice serve it over fluffy rice for a complete meal

Equipment

  • pan
  • bowl
  • Chopping board
  • knife

Method
 

How to Make Chinese Tomato Egg Stir Fry
  1. Chop the tomatoes into wedges. Start by slicing each ripe tomato into quarters, allowing their juices to enhance the stir-fry.
  2. Finely chop the scallion, dividing it into white and green parts.
  3. Heat the vegetable oil in a pan over medium heat. Add the tomato wedges and cook with ¼ cup cold water until softened, about 3-4 minutes.
  4. Beat the eggs in a bowl. Add sesame oil, salt, sugar, cornstarch, and Shaoxing wine (if using). Whisk until well combined.
  5. Pour the egg mixture over the cooked tomatoes in the pan. Stir gently until the eggs are just set, around 2-3 minutes.
  6. Add the ginger and the white parts of the scallion. Stir well to combine and let the flavors meld together for an additional minute.
  7. Serve over cooked white rice and garnish with the green parts of the scallion.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 28gProtein: 18gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 11gMonounsaturated Fat: 7gCholesterol: 370mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 4gVitamin A: 700IUVitamin C: 20mgCalcium: 80mgIron: 3mg

Notes

For best results, enjoy this stir fry fresh. The texture of the eggs and tomatoes is best when consumed right after cooking.

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