Easy 10-min. Chinese Tomato Egg Stir-Fry

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Easy 10-min. Chinese Tomato Egg Stir-Fry

Soft scrambled eggs stir-fried with tender tomatoes in a sweet, tangy and savory sauce! This easy 10-minute Chinese tomato egg stir-fry is made with minimal ingredients. A comforting, healthy and affordable main dish best served over rice or plain noodles.

4.97 from 30 votes

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Prep Time 3

Cook Time 7

Total Time 10

Course Main Course

Cuisine Chinese

Servings

Calories per serving 171 kcal

Ingredients

4 medium ripe tomatoes Roma, Plum or Vine tomatoes recommended, chopped into quarters
6 large eggs
1 green onion finely chopped and divided into white & green parts
¼ cup water cold
1 teaspoon sesame oil
1.5 tablespoon vegetable oil or any neutral tasting oil

Sauce

3 tablespoon ketchup
½ tablespoon cornstarch or tapioca starch / potato starch
2 teaspoon white granulated sugar or cane sugar
¾ teaspoon salt
½ teaspoon Shaoxing wine or dry sherry (optional)
½ teaspoon ginger thinly sliced
½ cup water cold

Serve with:

white rice cooked

Instructions

In a small bowl, combine the sauce ingredients as listed above and set aside.
In a separate medium-sized bowl, crack the eggs into it and add sesame oil. Beat the egg mixture until smooth, for 30 seconds and set aside.
Heat 1 tablespoon / 15 ml vegetable oil in a large non-stick pan on medium heat. Add the egg mixture and scramble them until they take shape but are still moist. Break up the scrambled eggs into large chunks. Remove from the pan.
Add the remaining oil into the pan. Sauté the white part of the green onions for 5 seconds.
Add the chopped tomatoes and water. Cook tomatoes for 2-3 minutes or until softened and the skin begins to peel away.
Pour the sauce mixture over tomatoes and simmer to thicken, about 1-2 minutes.
Add the cooked eggs and gently fold them into the sauce and tomatoes. Remove the pan from the heat source. Garnish with the remaining green onions. Serve and enjoy with steamed rice or noodles!

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