Soft scrambled eggs and tender tomatoes coated in a sweet, tangy, and savory sauce. This easy Chinese tomato egg stir-fry recipe is ready in just 10 minutes. I scramble the eggs until they're still glossy, then remove them from the pan so they stay soft when mixed back into the hot tomato sauce.
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Tomato and egg stir-fry is a humble Chinese home-style dish with roots in Northern China. Every household has its own way of making it, with different preferences for sweetness, tanginess, and sauce consistency.
My mother often made this quick and simple dish for our family of five, and my favorite part was always spooning the tangy tomato sauce over plain steamed rice. It's a great dish for a quick lunch or dinner, especially on busy weekdays.
To create a sauce with a balance of sweet, tangy, and savory flavors, I use ketchup, Shaoxing wine, and a little sugar. I cook the tomatoes until softened, allowing some of their moisture to evaporate and concentrating their flavor while keeping the sauce thick enough to coat the eggs but still saucy enough to spoon over rice.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Roma Tomatoes: Choose ripe tomatoes for their sweet, tangy flavor and firm flesh. Plum or medium vine tomatoes also work. Avoid thick-skinned tomato varieties, as the skins can remain tough after cooking.
- Large Eggs: I prefer eggs with deep golden yolks for a more vibrant-looking dish, but any large eggs work.
- Scallions: Separate the white and green parts, as they're added at different cooking stages.
- Water
- Toasted Sesame Oil: Adds a rich, nutty flavor to the scrambled eggs.
- Vegetable Oil: Or use another neutral oil with a high smoke point, such as canola or refined avocado oil.
Sauce
- Ketchup: I prefer Heinz for its balanced sweetness and tanginess. Avoid flavored ketchup with added spices that can change the sauce's taste.
- Cornstarch: Thickens the sauce so it coats the eggs and tomatoes while remaining saucy. Potato starch also works.
- White Granulated Sugar: Balances the acidity of the tomatoes and ketchup. Cane sugar also works.
- Salt
- Shaoxing Wine: Adds savory depth to balance the sweet and tangy sauce. Dry sherry also works as a substitute.
- Ginger: Fresh ginger adds a warm, aromatic flavor to the sauce. Ground ginger also works.
- Cold Water: Helps evenly mix the cornstarch into the sauce before heating to prevent lumps.
Note: Asian ingredients are typically available at most Asian grocery stores, or check online.
Expert Tips
- Use a large nonstick pan so the eggs spread out, cook evenly, and don't stick.
- Beat the eggs until smooth so the whites and yolks combine evenly for a uniform, tender texture.
- Keep the scrambled eggs glossy because they'll continue cooking in the hot tomato sauce.
- Whisk the sauce before adding to redistribute settled cornstarch so the sauce thickens evenly.
- Don't overcook 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 all the sauce ingredients and mix until the sugar dissolves and the cornstarch is evenly combined. Set aside.
- Make the egg mixture: Crack the eggs into a medium bowl and add the toasted sesame oil. Beat for about 30 seconds until no visible streaks of egg white remain. Set aside.
- Cook the eggs: Heat 1 tablespoon (15 ml) vegetable oil in a large nonstick pan over medium heat. Add the egg mixture and gently scramble until just set but still glossy. Break into large chunks, remove from the pan, and set aside.
- Cook the scallions and tomatoes: Add the remaining oil to the pan and sauté the scallion whites for 5 seconds until fragrant. Add the chopped tomatoes skin-side down and the water. Cook for about 3-4 minutes until the tomatoes soften, the skins begin to peel, and some of the excess moisture evaporates.
- Add the sauce: Whisk the sauce again to redistribute the cornstarch, then pour it over the tomatoes. Simmer for about 1 minute until the sauce lightly coats the back of a spoon.
- Finish the dish: Add the cooked eggs and gently fold them into the tomatoes and sauce. Remove from heat, transfer to a large serving plate, and garnish with scallion greens. Season with more salt if needed. Serve immediately.
Storage & Reheating
- Refrigerator: Store leftover Chinese tomato egg stir-fry in an airtight container in the refrigerator for up to 4 days.
- Freezer: I don't recommend freezing this dish because the scrambled eggs can become rubbery after thawing.
- Reheating: Microwave in 30-second intervals until heated through, stirring between intervals. Alternatively, reheat in a nonstick pan over medium-low heat for about 3-5 minutes, stirring gently to avoid breaking up the eggs.
Pairing Suggestions
Serve this simple tomato egg stir-fry with:
- Steamed Rice: Soaks up the sweet and tangy tomato sauce.
- Chinese Garlic Bok Choy: A light, garlicky vegetable side dish.
- Hot and Sour Soup: A savory, tangy soup to complete the meal.
FAQ
Cook them for another 1-2 minutes with a splash of water until tender. Firmer, less ripe tomatoes may need more time.
Replace the Shaoxing wine with dry sherry and ensure the ketchup and other packaged ingredients are gluten-free.
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 all the sauce ingredients and mix until the sugar dissolves and the cornstarch is evenly combined. Set aside.
- Crack the eggs into a medium bowl and add the toasted sesame oil. Beat for about 30 seconds until no visible streaks of egg white remain. Set aside.
- Heat 1 tablespoon (15 ml) vegetable oil in a large nonstick pan over medium heat. Add the egg mixture and gently scramble until just set but still glossy. Break into large chunks, remove from the pan, and set aside.
- Add the remaining oil to the pan and sauté the scallion whites for 5 seconds until fragrant. Add the chopped tomatoes skin-side down and the water. Cook for about 3-4 minutes until the tomatoes soften, the skins begin to peel, and some of the excess moisture evaporates.
- Whisk the sauce again to redistribute the cornstarch, then pour it over the tomatoes. Simmer for about 1 minute until the sauce lightly coats the back of a spoon.
- Add the cooked eggs and gently fold them into the tomatoes and sauce. Remove from heat, transfer to a large serving plate, 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 🙂