10-min. Easy Chinese Tomato Egg Stir-Fry
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.
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.
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Nutrition
Calories: 188kcal | Carbohydrates: 9g | Protein: 13g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 372mg | Sodium: 863mg | Potassium: 196mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 668IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 2mg