Easy 10-min. Chinese Tomato Egg Stir-Fry Recipe
A quick and easy Chinese tomato egg stir-fry recipe that combines juicy tomatoes and fluffy scrambled eggs in a savory, tangy sauce. Perfect for a nutritious weeknight dinner, this dish comes together in just 10 minutes and is best served with steamed rice or noodles.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Scale
Vegetables
- 4 medium ripe tomatoes (ideally Roma, Plum or Vine tomatoes, chopped into 1-inch thick wedges)
- 1 green onion (finely chopped and divided into white & green parts)
- ½ teaspoon ginger (thinly sliced)
Eggs
- 6 large eggs
- 1 teaspoon sesame oil
Liquids & Oils
- ¼ cup water (cold)
- ½ cup water (cold)
- 1.5 tablespoon vegetable oil (or any neutral tasting oil)
Seasonings & Sauces
- 3 tablespoon ketchup
- ½ tablespoon cornstarch (or tapioca starch / potato starch)
- 2 teaspoon white granulated sugar (or cane sugar)
- 3/4 teaspoon salt
- 1/2 tsp Shaoxing wine (or dry sherry – optional)
To Serve
- White rice (cooked)
Instructions
- Prepare the sauce: In a small bowl, combine ketchup, cornstarch, sugar, salt, Shaoxing wine (if using), sliced ginger, and ½ cup cold water. Stir well to dissolve and set aside.
- Beat the eggs: Crack the eggs into a medium-sized bowl, add sesame oil, and beat them vigorously for 30 seconds until smooth. Set aside.
- Cook scrambled eggs: Heat 1 tablespoon of vegetable oil in a large non-stick pan over medium heat. Pour in the egg mixture and scramble gently until eggs form large moist curds. Remove the eggs from the pan and set aside.
- Sauté aromatics: Add the remaining 0.5 tablespoon vegetable oil to the pan and sauté the white parts of the green onions for about 5 seconds until fragrant.
- Cook the tomatoes: Add chopped tomatoes and ¼ cup cold water to the pan. Cook for 3-4 minutes until tomato skins begin to loosen and most of the water has evaporated, creating a slightly thickened base.
- Simmer with sauce: Pour the prepared sauce mixture over the tomatoes and let it simmer for about 1 minute, stirring occasionally, until the sauce thickens.
- Combine eggs and sauce: Return the cooked eggs to the pan and gently fold them into the tomato sauce, ensuring even coating. Remove from heat.
- Garnish and serve: Sprinkle the green parts of the green onions over the dish. Taste and adjust seasoning with additional salt if needed. Serve hot with steamed white rice or noodles.
Notes
- Use ripe, slightly firm tomatoes like Roma or Plum for the best texture and flavor.
- If Shaoxing wine is unavailable, substitute with dry sherry or omit entirely.
- Adjust sugar and salt to taste, especially depending on the ketchup brand used.
- Be careful not to overcook the eggs; they should remain moist and tender.
- This dish pairs perfectly with steamed rice but can also be enjoyed with noodles.
Keywords: Chinese tomato egg stir-fry, tomato scrambled eggs, easy Chinese dinner, quick tomato egg recipe
