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.
sandra
made this today it was very delicious. thank you
christieathome
Thank you so much for making my recipe Sandra! I'm really happy to hear you enjoyed it 🙂 Have a lovely day!
John
Wonderful flavor. Easy to prepare. Thank you!
christieathome
Thanks so much for making my recipe, John! I'm so glad you enjoyed it.
Lynn
We really enjoyed this recipe. Thank you so much for sharing! My husband asked me to cook it again 🙂
christieathome
So happy to read this Lynn! Thanks for making my recipe and glad you both enjoyed it 🙂
D
Thank you for this great recipe, we really enjoyed it.
christieathome
So happy to hear this! Thank YOU for making and rating my recipe 🙂
MS
This is such a good recipe!! Such a classic and so delicious!
Heidi | The Frugal Girls
This looks so scrumptious... and without the beef it makes for a really frugal weeknight dinner. It's so quick and easy too!! 😋
Sherri
Such a beautiful dish! Love the colors and love the inspiration behind it! So nice to remember and be able to recreate childhood dishes. 🙂
Alex
Absolutely delicious and so full of flavour - this is a favourite recipe of yours, and that is hard - I love them all! 😀
Never Ending Journeys
I have never tried tomato in a stir fry before! This looks so irresistibly delicious, thanks for sharing!
Josiah - DIY Thrill
This Chinese Tomato Egg Stir-Fry looks like such a perfect weeknight meal!
Tasia ~ two sugar bugs
This classic dish looks so yummy and I love how quick it is to prepare!
Michelle | Sift & Simmer
Mmm so comforting, love this classic dish!
Kim Lange
Sounds so intriguing! I'm going to have to try this yummy dish!
Lilly
This was really delicious and quick to make. I will be making this again and again. Thanks for the recipe Christie!
Katherine | Love In My Oven
Yum, Christie! This would be a great dish for lunch. Eggs are one of my go-to's for when I'm short on ingredients and time!
Katerina | Once a Foodie
Ohh yum! This meal looks so easy, quick and so delicious! I love the combo of eggs and tomato any day - and I think your version would go down so well in our house. I might give it a go tomorrow! Thanks for the inspiration 🙂