Chinese Tomato Egg Stir-Fry. Soft silky eggs stir fried in a sweet tangy tomato sauce, ripe tomatoes and green onions. The ultimate comfort food in 15 minutes! This pairs well over white rice for an easy meal.
What is Chinese Tomato Egg Stir Fry?
Chinese Tomato Egg Stir Fry is a very common dish made in many Chinese households. Ask any Chinese family and they will have their own version of this infamous dish! Chinese tomato egg stir fry is made of soft scrambled eggs swimming in a delicious glossy sweet tomato sauce with tender tomatoes.
The savory sauce is comprised of ketchup, sugar, ginger, spring 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! Interestingly enough, I don't often see this dish served at Chinese restaurants but it's very easy to make at home. That's why we Chinese people love it! It's definitely my favorite recipe to make with fresh tomatoes.
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. This Chinese food is delicious paired with some steamed rice and still brings back warm memories around the dinner table today.
This classic Chinese dish only takes 15 minutes or less to make! The cooking process takes just 7 minutes in ONE PAN! It's a simple dish made with simple ingredients. If it's your first time making this dish, don't worry, I share step by step visuals and a recipe video to show you how to make it.
What do you eat it with?
This Chinese recipe is best served with some hot steamed rice. You can also pair with any more protein and more vegetables.
Please scroll down to below recipe card for exact measurements.
Note: Most Western and Asian grocers will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.
- Juicy Tomatoes: or any fresh tomatoes of your choice. Tangy tomatoes tend to do better for this recipe. My personal preference are Roma tomatoes. But use what you have! Stir-fried tomatoes tend to release a lot of tomato juice and the tomato skin will fall off with time and heat but this is where the tomato flavor is at!
- Eggs: Large eggs work best for this tomato stir fry recipe. Trust me, you'll want more eggs! The beaten eggs will be mixed with sesame oil to give them extra flavor!
- Green onion or spring onions: we'll be using both the white and green parts of the onions.
- Water: water will be needed to help cook down the tomato chunks.
- Sesame oil: a teaspoon sesame oil offers a nutty aroma! It's my favorite way to season many Chinese dishes.
- Cooking oil: any neutral oil like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil. Avoid olive oil, coconut oil or any heavy scented oils.
- Ketchup: I prefer using ketchup over tomato paste as it is tangy and sweet in taste.
- Cornstarch: instead of making a cornstarch slurry, we'll be adding the cornstarch right into the sauce mixture
- White granulated sugar: a pinch of sugar helps to balance out the salty and tangy flavors in this dish. Do not skip!
- Ginger: I love adding ginger to my own version as I find it really compliments the tomato flavor.
- Salt: a pinch of salt helps to season the eggs and tomatoes. Feel free to use kosher salt, sea salt or table salt. You can also use soy sauce or oyster sauce instead if you wish.
- Cold water: not hot water. The water is the base of our sauce and helps to create that cornstarch slurry.
How to make Chinese Tomato Egg Stir Fry
In a mixing 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.
Heat a nonstick skillet over medium heat. Once you have a hot pan, add 1 teaspoon of oil. Once oil is hot, add egg mixture. Scramble eggs until they take shape but are still glossy and moist looking. Remove cooked eggs from the pan.
Back into the large 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 1-2 minutes.
Mix in Eggs
Once sauce is slightly thicker, add eggs and gently fold them into the sauce and tomatoes. Remove from heat. Serve & enjoy. Optional: garnish with more green onions.
Storage & Reheating
This dish will last up to 4 days stored in an airtight container in the fridge. To reheat, microwave for 60-90 seconds or reheat on the stovetop on medium high heat.
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.
Below are frequently asked questions about this stir fried tomato and scrambled eggs:
Can I add additional seasoning to this dish?
Yes, feel free to add white pepper or black pepper, shaoxing wine or dry sherry to the sauce mixture.
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 flavor! 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
Easy 15-min. Chinese Tomato Egg Stir Fry
- 1 green onion finely chopped
- 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.
- Heat a nonstick skillet over medium heat. Once you have a hot pan, add 1 teaspoon of oil. Once oil is hot, add egg mixture. Scramble eggs until they take shape but are still glossy and moist looking. Do not overcook them. Remove cooked eggs 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 sauce is 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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