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 Chinese tomato egg stir-fry recipe uses minimal ingredients and is ready in just 10 minutes in one pan. A family-friendly, budget-friendly main that is healthy and perfect for busy weeknights!

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 Use Roma, Plum or Vine tomatoes, chopped into 1-inch thick wedges
6 large eggs
1 scallion finely chopped - divided into white & green parts
¼ cup water cold
1 teaspoon sesame oil
1.5 tablespoon vegetable oil or any neutral 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 / dry white wine (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 scallion whites for 5 seconds. Add the chopped tomatoes and water. Cook tomatoes for 3-4 minutes or until the skin peels and most of the liquid evaporates.
Pour the sauce mixture over tomatoes and simmer until thickened, about 1 minute.
Add the cooked eggs and gently fold them into the sauce and tomatoes. Remove from heat. Garnish with scallion greens. If needed, season with more salt to taste. Serve and enjoy with steamed rice or noodles!

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