Name: Easy Chinese Tomato Egg Stir Fry
Prep time: 8 min
Cook time: 7 min
Total time: 15 min
Ingredients: 4 Roma tomatoes (ripened) (sliced into vertical quarters); 6 eggs; 1 stalk green onion (finely chopped); ¼ cup water; 1 tsp sesame oil; 2 tsp avocado oil (or any neutral tasting oil); 3 tbsp ketchup; ½ tbsp cornstarch; 1 tsp white granulated sugar; 1/2 tsp ginger (thinly sliced); 1/2 tsp salt; ½ cup water; 1 stalk green onion (finely chopped)

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Chinese Tomato Egg Stir-Fry. Soft silky eggs stir fried in a sweet tangy tomato sauce with green onions. Ready in 15 minutes!

My mother used to make this classic Chinese egg dish for our family of 5 all the time! She added some beef to her version, but my Chinese Tomato Egg Stir-Fry is meatless. It was delicious paired with some steamed rice and still brings back warm memories around the dinner table today.

Quick & Easy to make!

This Chinese tomato egg stir fry only takes 15 minutes or less to make! The cooking process takes just 7 minutes in ONE PAN!

What does it taste like?

Picture silky soft scrambled eggs swimming in a delicious glossy sweet tomato sauce comprised of ketchup, sugar, ginger, green onions, and salt. This is one of the most underrated Chinese egg recipes online and it’s a must try if you love Chinese cuisine!

What do you eat it with?

This stir fry egg with tomato sauce is best served with some hot steamed rice.

What you’ll need

The below ingredients are required for this Chinese egg tomato scramble. ***Please scroll down to the below Recipe card for full measurements***

Roma tomatoes
eggs
green onion
water
sesame oil
vegetable oil

Sauce:

ketchup
cornstarch
white granulated sugar
ginger
salt
water

How to cook tomato egg stir fry

Below are visuals to show you how to make stir fried tomato with egg. ***Please scroll down to the recipe card below to find full instructions and details***

Cooking Tips

Below are tips on making this Hong Kong tomato egg recipe:

Prepare sauce in advance

Since the cooking process only takes 7 minutes, it’s best to combine the Stir Fry sauce in advance so you can quickly add it to your tomatoes.

Do not overcook the eggs

We want smooth silky eggs for this dish. So once the eggs form shape and are still glossy in the center, remove them from the pan. They will be cooked again in the sauce later.

Cook tomatoes until softened

It’s important to cook the tomatoes for 2-3 minutes until the skin starts to soften and peel away from the tomato. We want the juices from the tomatoes to release into the sauce.

FAQ

Below are frequently asked questions about this stir fried tomato and scrambled eggs:

Can I add more protein to this dish?

Sure, thinly sliced beef, chicken, pork, or diced tofu could work well.

What kind of tomatoes do you use?

I like using sweet, ripened Roma tomatoes for maximum flavour! But feel free to use what you have on hand and add more sugar to taste if the tomatoes are not sweet enough.

Other recipes you may like!

If you enjoyed my fried eggs with tomatoes and onions:

Chinese Tomato Beef Stir Fry
Asian Tofu Vegetable Stir Fry
Chinese Hoisin Eggplant Stir Fry
Chinese Beef and Broccoli Stir Fry

I hope you give my Chinese Tomato Egg Stir-Fry a try and enjoy it!

If you enjoyed my Chinese tomato egg stir fry recipe, please share it with your family and friends or on social media! Take a picture of your re-creation and make sure to tag me @ChristieAtHome in your feed or stories as I would love to see it!

Christie

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Easy Chinese Tomato Egg Stir Fry

christieathome

Chinese Tomato Egg Stir-Fry. Soft silky eggs stir fried in a sweet tangy tomato sauce with green onions. Ready in 15 minutes in one pan!

5 from 20 votes

Print Recipe Pin Recipe

Prep Time 8 mins

Cook Time 7 mins

Total Time 15 mins

Course dinner, lunch, Side Dish

Cuisine Chinese

Servings as a side

Calories per serving 207 kcal

Ingredients

4 Roma tomatoes (ripened) sliced into vertical quarters
6 eggs
1 stalk green onion finely chopped
¼ cup water
1 teaspoon sesame oil
2 teaspoon avocado oil or any neutral tasting oil

Sauce:

3 tablespoon ketchup
½ tablespoon cornstarch
1 teaspoon white granulated sugar
½ teaspoon ginger thinly sliced
½ teaspoon salt
½ cup water

Optional Garnish:

1 stalk green onion finely chopped

Instructions

In a bowl, mix Sauce ingredients (as listed) and set aside.
In a separate bowl, crack your eggs and add sesame oil. Beat the eggs & sesame oil for 20-30 seconds.
In a pan set on medium heat, add 1 teaspoon of oil. Once oil is hot, add beaten eggs. Cook by stirring and folding in the edges until eggs take shape and glossy in the center. Remove them from the pan.
Back into the pan, add remaining oil and green onions. Cook for 5 seconds or until fragrant.
Add tomatoes and water. Allow the tomatoes to cook for 2-3 minutes until they have softened, and skin begins to peel away.
Pour sauce over tomatoes. Allow sauce to simmer & thicken slightly, about 2 minutes.
Once slightly thicker, add eggs and gently fold them into the sauce and tomatoes. Remove from heat. Serve & enjoy. Optional: garnish with more green onions.

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Non-stick wok

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