Description
A quick and easy Chinese Tomato Egg Stir-Fry recipe that brings together juicy tomatoes and fluffy scrambled eggs in a tangy, sweet-savory sauce. Ready in just 10 minutes, this dish is perfect for a weekday meal served with steamed rice or noodles.
Ingredients
Vegetables & Eggs
- 4 medium ripe tomatoes (Roma, Plum, or Vine tomatoes), chopped into 1-inch wedges
- 6 large eggs
- 1 scallion, finely chopped (separate white and green parts)
- ½ teaspoon ginger, thinly sliced
Liquids & Oils
- ¼ cup cold water
- ½ cup cold water
- 1 teaspoon sesame oil
- 1.5 tablespoon vegetable oil (or any neutral oil)
- ½ teaspoon Shaoxing wine (or dry sherry / dry white wine) – optional
Condiments & Seasonings
- 3 tablespoon ketchup
- ½ tablespoon cornstarch (or tapioca starch / potato starch)
- 2 teaspoon white granulated sugar (or cane sugar)
- ¾ teaspoon salt (plus extra to taste)
To Serve
- Cooked white rice or noodles
Instructions
- Prepare the sauce: In a small bowl, combine ketchup, cornstarch, sugar, salt, Shaoxing wine (if using), ¼ cup cold water, and mix well until the cornstarch dissolves. Set aside.
- Beat the eggs: In a medium bowl, crack the eggs and add 1 teaspoon of sesame oil. Beat the eggs vigorously until smooth and uniform, about 30 seconds. Set aside.
- Cook the eggs: Heat 1 tablespoon vegetable oil in a large non-stick pan over medium heat. Pour in the egg mixture and scramble gently until the eggs form soft, large curds but are still moist. Remove the eggs from the pan and set aside to prevent overcooking.
- Sauté the scallions and tomatoes: Add the remaining 0.5 tablespoon oil into the same pan. Quickly sauté the white parts of the scallions for about 5 seconds until fragrant. Add the chopped tomatoes and ½ cup water, cooking for 3-4 minutes until the tomato skins start to peel and most of the liquid evaporates.
- Make the sauce thick: Pour the prepared sauce mixture over the cooked tomatoes. Simmer gently, stirring occasionally, until the sauce thickens, about 1 minute.
- Combine eggs and sauce: Return the cooked eggs to the pan and gently fold them into the tomato sauce, being careful not to break up the egg chunks further. Remove from heat once well combined.
- Garnish and serve: Sprinkle with the green parts of the scallions. Adjust salt to taste if necessary. Serve immediately with steamed white rice or noodles for a fulfilling meal.
Notes
- Use ripe Roma or Plum tomatoes for the best texture and flavor.
- The addition of Shaoxing wine is optional but adds authenticity and depth of flavor.
- Scramble the eggs until still moist to keep a tender texture when combined with the sauce.
- Adjust sugar and salt according to your taste preference.
- Can be served with steamed rice or noodles as per your liking.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
