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    Home » Recipes » Mains

    Chinese Tomato Egg Stir-Fry

    Modified: Sep 24, 2025 · Published: Nov 17, 2023 by Christie Lai · This post may contain affiliate links · 45 Comments

    Jump to Recipe Video

    Soft scrambled eggs stir-fried with tender tomatoes in a sweet, tangy and savory sauce! This easy 10-minute Chinese tomato egg stir-fry is made with minimal ingredients. A comforting, healthy and affordable main dish best served over rice.

    chinese tomato egg stir-fry
    Jump to:
    • Ingredients & Substitutes
    • Expert Tips
    • Instructions
    • Storage & Reheating
    • Pairing Suggestions
    • FAQ
    • More like this
    • 📖 Recipe
    • 💬 Reviews

    My version of this classic Chinese dish features scrambled eggs and tomatoes cooked in a tangy, sweet and savory sauce. It's delicious and hits the spot!

    Tomato and egg is a very common and humble dish from Northern China. Ask any Chinese family and they will each have their own version of it! It's a beloved dish as it's so comforting.

    chinese tomato egg stir-fry

    My mother often made this egg dish for our family of five! Sometimes, she would swap the eggs with beef (click here for the recipe). It was a fast and simple meal idea for her to cook and it kept our bellies full!

    My favorite part is when the tangy sauce glosses over the plain rice and it's like a whole meal in itself!

    Why you'll love this recipe:

    • easily and quickly made in just 10-minutes in one-pan!
    • cooked with simple and minimal ingredients!
    • great for busy weeknights.
    • fantastic for large families.
    • can be made in advance for meal preparation.
    • restaurant-quality!

    Ingredients & Substitutes

    Please scroll down to below recipe card for exact measurements.

    ingredients to make this recipe
    • Ripe Tomatoes: I highly recommend using Roma, Plum, or Vine tomatoes or any sweet medium tomatoes with a thin and vibrant red skin. Or substitute with large tomatoes and peel away any thick skin. Avoid using small or tiny tomatoes, like cherry or grape tomatoes.
    • Large Eggs
    • Green Onions
    • Water: cold or room temperature.
    • Sesame Oil: or substitute with sesame seeds.
    • Neutral Cooking Oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil or coconut oil.

    Sauce

    • Ketchup: for that tangy and sweet taste.
    • Cornstarch: or substitute with potato starch or tapioca starch.
    • White Granulated Sugar: or substitute with cane sugar. Do not skip as it balances the tartness in the sauce!
    • Salt
    • Shaoxing Wine (optional): a Chinese rice cooking wine available at Asian grocers. Or substitute with dry sherry or dry white wine.
    • Ginger: or substitute with ¼ teaspoon of ground ginger powder.
    • Water: cold or room temperature.

    Note: Most Asian grocery stores will carry most of the Asian specific ingredients.

    Expert Tips

    • Use fully ripe, vibrant, sweet tomatoes with a thin skin for best taste. I recommend using Roma, Plum or Vine tomatoes as they're sweeter.
    • Beat the eggs until smooth 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 them until they've taken shape but are still glossy looking.
    • 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:

    In a small bowl, combine the sauce ingredients as listed above and set aside.
    1. 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.
    1. 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.
    1. 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 white part of the green onions for 5 seconds.  Add the chopped tomatoes and water. Cook tomatoes for 2-3 minutes or until softened and the skin begins to peel away.
    1. Add the remaining oil into the pan. Sauté the white part of the green onions for 5 seconds.  Add the chopped tomatoes and water. Cook tomatoes for 2-3 minutes or until softened and the skin begins to peel away.
    Pour the sauce mixture over tomatoes and simmer to thicken, about 1-2 minutes.
    1. Pour the sauce mixture over tomatoes and simmer to thicken, about 1-2 minutes.
    Add the cooked eggs and gently fold them into the sauce and tomatoes. Remove the pan from the heat source. Garnish with the remaining green onions.  Serve and enjoy with steamed rice or noodles!
    1. Add the cooked eggs and gently fold them into the sauce and tomatoes. Remove the pan from the heat source. Garnish with the remaining green onions.  Serve and enjoy with steamed rice or noodles!

    Storage & Reheating

    • Leftovers will last up to 4 days stored in an airtight container in the refrigerator. To reheat: microwave for 2-3 minutes or reheat on the stovetop until hot throughout.
    • Freezer friendly? I don't recommend freezing tomato egg stir-fry as the eggs will taste rubbery.

    Pairing Suggestions

    Chinese tomato egg stir-fry serves well with:

    • plain white rice or plain noodles.
    • starters like egg rolls, crab rangoons, egg drop soup, or hot and sour soup.
    • fried rice, chow mein, or lo mein.
    • cooked vegetables like bok choy, spicy garlic bok choy, choy sum, gai lan, garlic green beans or stir fried snow pea leaves.
    • protein dishes like Cashew Chicken, Beef Mushroom Stir Fry, Mongolian Beef, Honey Walnut Shrimp, Soy Garlic Tofu, Chinese Braised Tofu and more!

    FAQ

    Can I make this in advance?

    Chinese tomato egg stir-fry can be up to 4 days in advance and stored in an airtight container in the fridge. To reheat: microwave for 2-3 minutes or reheat on the stovetop until hot throughout.

    Can I add more protein?

    Feel free to add in more protein like ground or thinly 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.

    How do I make this gluten-free?

    To make this dish gluten-free, omit the Shaoxing wine completely. Ketchup and sesame oil are generally gluten-free, but it's always best to check the ingredient label for cross-contamination during manufacturing.

    More like this

    • Tomato Egg Fried Rice
    • Hong Kong Style Baked Pork on Rice
    • Hoisin Eggplant Stir Fry
    • Spicy Garlic Eggplant
    • Beef and Vegetable Stir-Fry

    📖 Recipe

    featured image of chinese tomato egg stir-fry

    Easy 10-min. Chinese Tomato Egg Stir-Fry

    Christie Lai
    Soft scrambled eggs stir-fried with tender tomatoes in a sweet, tangy and savory sauce! This easy 10-minute Chinese tomato egg stir-fry is made with minimal ingredients. A comforting, healthy and affordable main dish best served over rice or plain noodles.
    4.97 from 30 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 3 minutes mins
    Cook Time 7 minutes mins
    Total Time 10 minutes mins
    Course Main Course
    Cuisine Chinese
    Servings 3
    Calories per serving 171 kcal

    Ingredients
     
     

    • 4 medium ripe tomatoes Roma, Plum or Vine tomatoes recommended, chopped into quarters
    • 6 large eggs
    • 1 green onion finely chopped and divided into white & green parts
    • ¼ cup water cold
    • 1 teaspoon sesame oil
    • 1.5 tablespoon vegetable oil or any neutral tasting 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 (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 white part of the green onions for 5 seconds. 
    • Add the chopped tomatoes and water. Cook tomatoes for 2-3 minutes or until softened and the skin begins to peel away.
    • Pour the sauce mixture over tomatoes and simmer to thicken, about 1-2 minutes.
    • Add the cooked eggs and gently fold them into the sauce and tomatoes. Remove the pan from the heat source. Garnish with the remaining green onions.  Serve and enjoy with steamed rice or noodles!
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

    Suggested Equipment & Products

    • Non-stick wok
    • Santoku Knife
    • Cutting Board
    • Kitchen Scale
    • Measuring Set
    • Mixing bowl
    • Silicone Spatula 3-Piece Set
    Nutrition
    Calories: 171kcal | Carbohydrates: 9g | Protein: 11g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 846mg | Potassium: 180mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 603IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 2mg

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Deb F

      August 30, 2025 at 11:38 am

      5 stars
      Delicious! Added a little black pepper but otherwise followed recipe to a tee.

      Reply
      • Christie Lai

        September 10, 2025 at 3:39 pm

        Thanks for making my recipe and glad you enjoyed, Deb!

        Reply
    2. Ted

      August 16, 2025 at 9:46 am

      4 stars
      yummy. needed more seasoning for my taste

      Reply
      • Christie Lai

        August 21, 2025 at 3:35 pm

        Thanks for making my recipe and for leaving this positive review!

        Reply
    3. M

      June 01, 2025 at 9:04 am

      5 stars
      I make this a lot now… my in-house take out! Love it!

      Reply
      • Christie Lai

        July 01, 2025 at 2:14 pm

        Haha this comment cracked me up in the best way possible! Thank you so much for making my recipe, M!

        Reply
    4. Shireen

      May 04, 2025 at 7:18 am

      5 stars
      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 💞

      Reply
      • Christie Lai

        May 06, 2025 at 5:38 pm

        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 🙂

        Reply
    5. Ananda

      February 25, 2025 at 9:40 am

      5 stars
      I have made this dish frequently and come to really love it. It is absolutely delicious and so easy to whip up!

      Reply
      • Christie Lai

        March 10, 2025 at 3:46 pm

        This makes me super happy to read, thank you so much for making it so often! Have a lovely day!

        Reply
    6. Mary Ann Wolfe

      February 19, 2025 at 11:59 am

      5 stars
      Loved, loved this recipe. Sesame oil added special flavor.

      Reply
      • Christie Lai

        February 19, 2025 at 6:08 pm

        Thank you so much for making my recipe! So glad you enjoyed it!

        Reply
    7. GTPONY

      September 08, 2024 at 12:55 pm

      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.

      Reply
    8. Sandra

      August 26, 2024 at 6:41 pm

      5 stars
      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!

      Reply
      • Christie Lai

        August 27, 2024 at 2:09 pm

        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 🙂

        Reply
    9. Collin Chin

      September 18, 2023 at 3:26 pm

      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.

      Reply
      • christieathome

        September 26, 2023 at 3:21 pm

        I hope you enjoy my recipe, Colin!

        Reply
    10. Jojo

      July 07, 2023 at 11:38 pm

      Can i use canned tomato puree instead of fresh tomato?

      Reply
      • christieathome

        July 10, 2023 at 5:32 pm

        I wouldn't recommend that as a substitute as I'm afraid the tomato puree may be too overpowering over fresh tomatoes.

        Reply
      • Maria

        November 24, 2024 at 3:07 am

        5 stars
        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.

        Reply
        • Christie Lai

          December 02, 2024 at 5:31 pm

          Thank you so much for making my recipe! Glad you enjoyed it!

    11. jaclyn

      June 21, 2023 at 11:07 pm

      5 stars
      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!

      Reply
      • christieathome

        June 22, 2023 at 4:09 pm

        Thanks for making my recipe and I appreciate you providing a backlink to my website.

        Reply
    12. Laura Rybak

      June 13, 2023 at 1:25 am

      5 stars
      This is just so easy and delicious. My boyfriend said it was just like he remembered from his childhood. Thank you!

      Reply
      • christieathome

        June 20, 2023 at 3:43 pm

        Awesome! Thanks for making my recipe, Laura! Happy it could bring back childhood memories for your boyfriend.

        Reply
    « Older Comments

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    Christie

    Christie is an Recipe Blogger with an expertise on Asian recipes! She makes Asian cooking approachable with step-by-step pictures, ingredient & recipe tips and a helpful cooking video. Her quick and easy recipes have been featured on BuzzFeed Tasty, Food52, The Kitchn, The FeedFeed, Sur La Table, Yummly and more! With a following of over 1M+, her recipes are made repeatedly by her loyal readers.

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