Soft scrambled eggs stir-fried with tender tomatoes in a sweet, tangy, and savory sauce! This easy Chinese tomato egg stir-fry recipe uses minimal ingredients and is ready in just 10 minutes in one pan. A family-friendly, budget-friendly main that is healthy and perfect for busy weeknights!
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My version of Chinese egg tomato stir-fry features scrambled eggs and tomatoes cooked in a tangy, sweet, and savory ketchup-based sauce.
Tomato and egg stir-fry is a humble dish found in many Chinese households across Northern China. It's a beloved dish for it's comforting flavors and simple ingredients.
My mother often made this fast and simple egg dish for our family of five! Sometimes, she would swap the eggs with beef (click here for the recipe).
My favorite part is when the tangy sauce glosses over the plain rice and it's like a whole meal in itself!
Ingredients & Substitutes
Please scroll to the recipe card below for exact measurements.
- Ripe Tomatoes: Use Roma, Plum, or Vine tomatoes or any sweet medium-sized tomatoes with a thin and vibrant red skin. Or use large tomatoes and remove the thick skin. Avoid using small or tiny tomatoes, like cherry or grape tomatoes.
- Large Eggs
- Scallions: Divided into white and green parts.
- Water: Use cold or room temperature water.
- Sesame Oil
- Neutral Oil: Use a neutral oil like avocado, sunflower, grapeseed, peanut, vegetable, or canola oil. Avoid olive oil or any low smoke point oil.
Sauce
- Ketchup: To add that tangy and sweet taste.
- Cornstarch: Or use potato starch or tapioca starch.
- White Granulated Sugar: Or use cane sugar to balance the tangy flavors.
- Salt
- Shaoxing Wine (optional): A Chinese rice cooking wine. Or use dry sherry, dry white wine, or chicken broth.
- Ginger: Or use ¼ teaspoon of ground ginger powder.
- Water: Use cold or room temperature water.
Note: Asian ingredients are typically available at most Asian grocery stores, or check online.
Variation
- Gluten-free version: Replace the Shaoxing wine with dry sherry, dry white wine, or chicken broth.
Expert Tips
- Use fully ripe, vibrant, sweet tomatoes with a thin skin for best taste. I recommend using Roma, Plum, or Vine tomatoes.
- Beat the eggs until there are no egg whites, about 30 seconds.
- Use a large non-stick pan for easy cooking and cleanup.
- Don't overcook the eggs as they will cook later in the sauce. Only cook until they take shape and are still glossy.
- Cook the tomatoes skin-side down so the skin can cook faster.
- Don't overcook the tomatoes or they will release too much water, diluting the sauce. Only cook for 2-3 minutes or until the skin softens and peels.
Instructions
Below are step-by-step instructions on how to make Chinese tomato egg stir-fry:
- Make the sauce: In a small bowl, combine the sauce ingredients as listed above and set aside.
- Make egg mixture: In a separate medium-sized bowl, crack the eggs into it and add sesame oil. Beat the egg mixture until smooth for 30 seconds and set aside.
- Cook eggs: Heat 1 tablespoon / 15 ml vegetable oil in a large non-stick pan on medium heat. Add the egg mixture and scramble them until they take shape but are still moist. Break up the scrambled eggs into large chunks. Remove from the pan.
- Cook scallion whites and tomatoes: Add the remaining oil into the pan. Sauté the scallion whites for 5 seconds. Add the chopped tomatoes and water. Cook tomatoes for 3-4 minutes or until the skin peels and most of the liquid evaporates.
- Add the sauce: Pour the sauce mixture over tomatoes and simmer until thickened, about 1 minute.
- Add eggs and garnish: Add the cooked eggs and gently fold them into the sauce and tomatoes. Remove from heat. Garnish with scallion greens. If needed, season with more salt to taste. Serve and enjoy with steamed rice or noodles!
Storage & Reheating
- Chinese tomato egg stir-fry can last up to 4 days when stored in an airtight container in the fridge once cooled. To enjoy, reheat in the microwave or on the stovetop until heated through.
- Tomato egg stir-fry is not ideal for freezing as the eggs will taste rubbery.
Pairing Suggestions
Chinese tomato egg stir-fry pairs well with:
- Starters: Egg rolls, Crab rangoon, Egg drop soup, or Hot and sour soup.
- Rice Dishes: White rice, brown rice, or fried rice.
- Noodle Dishes: Chow mein, Lo mein, Plain noodles, or Soup noodles.
- Vegetable Dishes: Chinese Garlic Gok Choy, Spicy Garlic Bok Choy, Chinese Garlic Yu Choy, Chinese Garlic Gai Lan, Garlic Green Beans or Stir-fried Snow Pea Leaves.
- Protein Dishes: Kung Pao Chicken, Beef Mushroom Stir-Fry, Bang Bang Shrimp, Egg Foo Young, Soy Garlic Tofu, and more!
FAQ
Chinese tomato egg stir-fry can be made up to 4 days in advance and stored in an airtight container in the fridge. To enjoy, reheat in the microwave or on the stovetop until heated through.
Feel free to add more protein, like ground or sliced beef, pork, or chicken. I recommend cooking the meat after cooking the eggs, then remove and set aside and add it in after the sauce has thickened.
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📖 Recipe
Easy 10-min. Chinese Tomato Egg Stir-Fry
Ingredients
- 4 medium ripe tomatoes Use Roma, Plum or Vine tomatoes, chopped into 1-inch thick wedges
- 6 large eggs
- 1 scallion finely chopped - divided into white & green parts
- ¼ cup water cold
- 1 teaspoon sesame oil
- 1.5 tablespoon vegetable oil or any neutral oil
Sauce
- 3 tablespoon ketchup
- ½ tablespoon cornstarch or tapioca starch / potato starch
- 2 teaspoon white granulated sugar or cane sugar
- ¾ teaspoon salt
- ½ teaspoon Shaoxing wine or dry sherry / dry white wine (optional)
- ½ teaspoon ginger thinly sliced
- ½ cup water cold
Serve with:
- white rice cooked
Instructions
- In a small bowl, combine the sauce ingredients as listed above and set aside.
- In a separate medium-sized bowl, crack the eggs into it and add sesame oil. Beat the egg mixture until smooth for 30 seconds and set aside.
- Heat 1 tablespoon / 15 ml vegetable oil in a large non-stick pan on medium heat. Add the egg mixture and scramble them until they take shape but are still moist. Break up the scrambled eggs into large chunks. Remove from the pan.
- Add the remaining oil into the pan. Sauté the scallion whites for 5 seconds. Add the chopped tomatoes and water. Cook tomatoes for 3-4 minutes or until the skin peels and most of the liquid evaporates.
- Pour the sauce mixture over tomatoes and simmer until thickened, about 1 minute.
- Add the cooked eggs and gently fold them into the sauce and tomatoes. Remove from heat. Garnish with scallion greens. If needed, season with more salt to taste. Serve and enjoy with steamed rice or noodles!
Deb F
Delicious! Added a little black pepper but otherwise followed recipe to a tee.
Christie Lai
Thanks for making my recipe and glad you enjoyed, Deb!
Ted
yummy. needed more seasoning for my taste
Christie Lai
Thanks for making my recipe and for leaving this positive review!
M
I make this a lot now… my in-house take out! Love it!
Christie Lai
Haha this comment cracked me up in the best way possible! Thank you so much for making my recipe, M!
Shireen
I have always wondered how the eggs in this dish taste so silky smooth and now I know! Thanks to you Christie this is a much loved recipe in our family 💞
Christie Lai
Thanks so much for making my recipe, Shireen! Happy to hear that you enjoyed it and glad I could share this one with your family 🙂
Ananda
I have made this dish frequently and come to really love it. It is absolutely delicious and so easy to whip up!
Christie Lai
This makes me super happy to read, thank you so much for making it so often! Have a lovely day!
Mary Ann Wolfe
Loved, loved this recipe. Sesame oil added special flavor.
Christie Lai
Thank you so much for making my recipe! So glad you enjoyed it!
GTPONY
I peel and cook the tomatoes with a crushed clove of garlic, then add sauce ingredients and set aside... cook the eggs half done, add back tomatoes and sauce, heat through, shut off before fully done as it keeps cooking. Garnish with green onions.
Sandra
This was so good! We bought a 1/2 bushel of tomatoes and was looking for recipes other than sauce to use up some of the tomatoes. My family ate this up and this dish will definitely become part of our regular rotation!
Christie Lai
Thank you so much for making my recipe and for sharing your kind review, Sandra! I'm so happy your family enjoyed it and glad it will be apart of your rotation 🙂
Collin Chin
I was looking for a tomato & eggs recipe today and came upon yours. It looks easy to prepare. I always wondered what are the other ingredients that goes into this dish. I hope to try it tonight.
christieathome
I hope you enjoy my recipe, Colin!
Jojo
Can i use canned tomato puree instead of fresh tomato?
christieathome
I wouldn't recommend that as a substitute as I'm afraid the tomato puree may be too overpowering over fresh tomatoes.
Maria
Really easy and delicious! My only adjustment was adding a tablespoon of siracha in place of a tablespoon of ketchup. I've made this sans siracha before and it's still great but would definitely recommend a little chilli sauce for a kick.
Christie Lai
Thank you so much for making my recipe! Glad you enjoyed it!
jaclyn
I made it!!! and it was delicious! Easy to make, quick and delicious. I posted it on my blog with your name and web on it. Thanks for the recipe!
christieathome
Thanks for making my recipe and I appreciate you providing a backlink to my website.
Laura Rybak
This is just so easy and delicious. My boyfriend said it was just like he remembered from his childhood. Thank you!
christieathome
Awesome! Thanks for making my recipe, Laura! Happy it could bring back childhood memories for your boyfriend.