Need a quick and comforting meal for a busy weeknight? This easy Chinese tomato egg stir-fry recipe comes together in 10 minutes with minimal ingredients. You get soft scrambled eggs and tender tomatoes coated in a sweet, tangy, savory sauce.
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Tomato and egg stir-fry is a humble comfort dish found in many Chinese households across Northern China. My mother often made this fast and simple dish for our family of five, and my favorite part was when the tangy sauce coated the plain rice.
I've found that scrambling the eggs just until moist and barely set, then removing them from the pan, keeps them soft instead of overcooking when they go back into the hot sauce.
Why It Works
- Roma tomatoes: Their natural sweetness balances the tangy sauce with less added sugar.
- Softened tomatoes: Cooking them until the skins peel releases their juices into the sauce.
- Ketchup-based sauce: Ketchup adds sweetness, tang, and body with fewer sauce ingredients.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Roma Tomatoes: Choose ripe tomatoes for the best sweetness. Plum or medium vine tomatoes also work. Avoid cherry or grape tomatoes, which can break down too quickly and make the sauce watery, as well as large tomatoes with thick skins and less sweetness.
- Large Eggs: I prefer eggs with bright golden yolks for a more vibrant-looking dish.
- Scallions: Separate the white and green parts.
- Water: Use room-temperature water to help the tomatoes cook faster.
- Toasted Sesame Oil: Toasted has a stronger flavor than untoasted sesame oil.
- Vegetable Oil: Use a neutral, high-heat oil like avocado or canola oil.
Sauce
- Ketchup: I prefer Heinz for its classic taste. Skip artisan-style ketchup with extra spices or flavorings.
- Cornstarch: Thickens the sauce. Potato or tapioca starch also works.
- White Granulated Sugar: Cane sugar works too.
- Salt
- Shaoxing Wine: Dry sherry also works as a gluten-free substitute.
- Ginger: ¼ teaspoon ground ginger also works.
- Cold Water
Note: Asian ingredients are typically available at most Asian grocery stores, or check online.
Expert Tips
- Use a large nonstick pan to prevent sticking and give the eggs room to cook.
- Keep the eggs glossy since they'll finish cooking when added back to the sauce.
- Cook tomatoes skin-side down to help the skins soften and peel faster.
- Avoid overcooking the tomatoes or they'll become mushy and lose their shape.
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 listed sauce ingredients. Set aside.
- Make the egg mixture: Crack the eggs into a medium bowl and add the sesame oil. Beat the eggs until no visible streaks of egg white remain, about 30 seconds. Set aside.
- Cook the eggs: Heat 1 tablespoon (15 ml) vegetable oil in a large pan over medium heat. Add the egg mixture and scramble until just set but still glossy. Break into large chunks and remove from the pan.
- Cook the scallions and tomatoes: Add the remaining oil to the pan and sauté the scallion whites for 5 seconds. Add the chopped tomatoes skin-side down and the water. Cook for 3-4 minutes, until the skins begin to peel and most of the excess liquid has evaporated.
- Add the sauce: Whisk the sauce again, then pour it over the tomatoes. Simmer until thick enough to coat the back of a spoon, about 1 minute.
- Finish the dish: Add the cooked eggs and gently fold them into the tomatoes and sauce. Remove from heat and garnish with scallion greens. Season with more salt if needed. Serve immediately.
Pairing Suggestions
- Steamed white rice
- Chinese garlic bok choy
- Hot and sour soup
Storage & Reheating
- Refrigerator: Store cooled Chinese tomato egg stir-fry in an airtight container in the fridge for up to 4 days.
- Freezer: Not recommended because the eggs can become rubbery.
- Reheating: Microwave in 30-second intervals, stirring between each, or reheat on the stovetop over medium-low heat for 3-5 minutes until steaming hot throughout.
FAQ
Tomatoes naturally release water as they cook, especially very ripe or juicy ones. Cook the tomatoes until most of the excess liquid has evaporated before adding the eggs back in.
The eggs were likely overcooked or cooked over high heat for too long. Cook them just until softly set, then remove them from the pan so they don't overcook while the tomatoes cook.
The tomatoes may be underripe or need more cooking time. Continue cooking until softened and the skins begin to peel.
More Like This
📖 Recipe
10-min. Easy Chinese Tomato Egg Stir-Fry
Ingredients
- 4 medium ripe roma tomatoes cut lengthwise into quarters
- 6 large eggs
- 1 scallion finely chopped - divided into white & green parts
- ¼ cup water room temperature
- 1 teaspoon sesame oil toasted kind
- 1.5 tablespoon vegetable oil or any neutral oil
Sauce
- 3 tablespoon ketchup
- ½ tablespoon cornstarch
- 2 teaspoon white granulated sugar
- ¾ teaspoon salt
- ½ teaspoon Shaoxing wine or dry sherry
- ½ teaspoon ginger thinly sliced
- ½ cup water cold
Instructions
- In a small bowl, combine the listed sauce ingredients. Set aside.
- Crack the eggs into a medium bowl and add the sesame oil. Beat the eggs until no visible streaks of egg white remain, about 30 seconds. Set aside.
- Heat 1 tablespoon (15 ml) vegetable oil in a large pan over medium heat. Add the egg mixture and scramble until just set but still glossy. Break into large chunks and remove from the pan.
- Add the remaining oil to the pan and sauté the scallion whites for 5 seconds. Add the chopped tomatoes skin-side down and the water. Cook for 3-4 minutes, until the skins begin to peel and most of the excess liquid has evaporated.
- Whisk the sauce again, then pour it over the tomatoes. Simmer until thick enough to coat the back of a spoon, about 1 minute.
- Add the cooked eggs and gently fold them into the tomatoes and sauce. Remove from heat and garnish with scallion greens. Season with more salt if needed. Serve immediately.
Stacy L
I was so excited when I came across this recipe; my first job as a teenager was in a Chinese restaurant and i used to love eating the Chinese dishes that the cooks ate (im not Chinese). They used to make this fairly often, sometimes with beef. Anyway, i made it and it brought me back in the best way! Thank you so much for the nostalgia, ill be making this fairly often now.
Christie Lai
Thank you so much making my recipe and for leaving this review, Stacy! Happy that I could bring back some nostalgia for you 🙂
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.