Chinese Tomato Egg Stir Fry

By: MeganPosted: 23/03/2024 Updated: 23/03/2024
Prep 5 minutes
Cook 5 minutes
Total 10 minutes
Easy 15-minute Chinese tomato egg stir fry features soft, savory scrambled eggs mixed with sweet, tangy tomatoes for the ultimate home cooked comfort food.
Chinese Tomato Egg Stir Fry

Chinese tomato egg stir fry is a humble dish made with simple ingredients with the most comforting and satisfying impact. Seasoned with a sweet and savory balance of flavors, the softly scrambled eggs mixed with the gently cooked juicy, tomatoes create the most perfect bite.

Stir-fried tomatoes and eggs are a quick and easy recipe that yields the most delicious results in about 10 minutes. Serve this tomato and egg stir fry with a bowl of rice and you will have a well-balanced meal. If you loved this ultra-comforting egg and tomato recipe, check out our Chinese steamed egg, oyakodon (Japanese Chicken and Egg Rice Bowl), and caramelized spam and eggs.

What is Tomato Egg Stir Fry?

Chinese stir-fried tomatoes and eggs (番茄炒蛋 ) is a classic home-cooked Chinese dish that features tomatoes, eggs, garlic, and green onion. It is a staple dish cooked in most households and is often enjoyed at breakfast, lunch, or dinner. Every family has their version of the tomato and egg recipe.

This Chinese egg tomato recipe features juicy Roma tomatoes, fluffy scrambled eggs, green onion, and a savory sauce made with ketchup, oyster sauce, soy sauce, brown sugar, and sesame oil. This egg tomato dish features sweet, savory, tangy, and aromatic flavors all in one bite.

A plate of Chinese tomato egg stir fry with table settings surrounding it.

Ingredients

You can find all the Chinese tomato and egg ingredients at your local grocery market. I have linked everything that I used for you below.

  • Eggs: eggs are the star of the dish! I love using fresh farm eggs
  • Salt and white pepper: salt and white pepper gently season the eggs
  • Garlic: minced garlic adds a savory aromatic garlic flavor.
  • Green Onion: chopped green onion adds another aromatic, sweet, and peppery flavor.
  • Roma Tomatoes: Roma tomatoes have a mild, tangy flavor that is slightly sweeter than other varieties. They also are firm and hold their shape when cooked.
  • Ketchup: ketchup adds a sweet, tangy, and umami flavor that highlights the Roma tomatoes.
  • Oyster Sauce: oyster sauce adds a sweet, salty, and savory component.
  • Brown Sugar: brown sugar gently sweetens and balances out the salty and tangy flavors.
  • Sesame Oil: toasted sesame oil adds an umami, nutty finish.
  • Cornstarch: cornstarch acts as a thickener to thicken up the tomato juices and savory sauce so that all the flavor doesn’t run off from the eggs and tomatoes.

Substitutions and Additions

Every household has their own creative and unique version of this egg tomato recipe. You can customize and experiment with your stir-fried tomatoes and eggs with the suggestions below.

Substitutions

  • Eggs: instead of chicken eggs, you can use duck eggs, quail eggs, or even tofu for a vegan option.
  • Tomatoes: you can experiment with whatever type of tomatoes you prefer. You can also use canned tomatoes if you are in a pinch.
  • Seasonings: instead of soy sauce, you can use fish sauce, or tamari for different umami flavors.
  • Sweetener: for alternative sweeteners, you can use granulated sugar, honey, or even maple syrup.

Additions

  • Protein: for a heartier dish, consider adding chicken, pork, beef or shrimp.
  • Vegetables: for added nutrients, add more vegetables like onions, bell peppers, mushrooms, or spinach.
  • Aromatics: for more aromatics, add a few slices of fresh ginger and chopped shallots.
  • Spice: for a spicier dish, you can add chili flakes, chili oil, or Sriracha.
  • Herbs: you can garnish with fresh cilantro and green onion.

How to Make Chinese Tomato Egg Stir Fry

Here are the step-by-step instructions on how to make this Chinese tomato egg stir fry recipe.

  1. Whisk and season eggs. In a small bowl, add the eggs, salt, and pepper. Whisk until combined. Set aside.
Whisking together eggs with seasonings in a glass bowl.
  1. Cook the eggs. Heat a tablespoon of oil in your wok or large skillet over medium heat. Add the eggs and lightly scramble with a rubber spatula until almost done. The tops of the eggs should look slightly runny and glossy. Remove from the pan and set aside.
Eggs being scrambled inside of a wok.
  1. Mix the sauce. In a small bowl, add the water, ketchup, oyster sauce, soy sauce, sugar, and water and mix until combined. Set aside.
Mixing together the sauce for Chinese tomato egg stir fry in a small glass bowl.
  1. Cook aromatics. Heat another tablespoon in the wok over medium heat. Add the garlic and green onion and cook until fragrant, about 30 seconds.
Aromatics being cooked in a large wok.
  1. Cook tomatoes. Then add the tomatoes and cook for about 30 seconds to release their juices. Add the sauce and mix until combined. Cook until the tomatoes have reached a boil and have softened about 2-3 minutes.
Roma tomatoes cooked down inside of a large wok.
  1. Add cornstarch slurry. In a small bowl, add the cornstarch and 1 tablespoon of water and mix until combined. Once the tomatoes are at a boil, add to the tomatoes and mix to combine.
Cooked Roma tomatoes thickened with a cornstarch slurry in a large wok.
  1. Combine and serve. Add the eggs back and finish with sesame oil and toss to combine. Taste and adjust with more salt or sugar if needed. Garnish with green onions and enjoy with steamed rice.
Chines tomato egg stir completed inside of a large wok.

Tips for the Best Tomato Egg Stir Fry

  • Prep ingredients before cooking. Have all the ingredients prepped, measured, and ready to go before you turn on the stove. This will result in a seamless cook.
  • Do not overcook the eggs. Use a rubber spatula to softly scramble the eggs. You want to remove the eggs once they are soft, have formed their shape, and are slightly runny and shiny at the top.
  • Do not overcook the tomatoes. Cook the tomatoes until they are softened and release their juices, but still retain some shape and texture. Overcooking the tomatoes can result in your tomatoes turning mushy and into a paste.
  • Serve immediately. This egg tomato recipe is best enjoyed fresh and hot from the pan with steamed rice.

Storage Instructions

If you have any leftover Chinese eggs and tomatoes, allow them to cool to room temperature before storing them in an airtight container in the refrigerator for up to 3 days.

Reheat: to reheat, cook on the skillet until warm or microwave-covered until thoroughly warm.

Frequently Asked Q’s and A’s

How do you serve Chinese tomato eggs?

You can serve the tomato egg dish with a hot bowl of steamed rice.

Can I use canned tomatoes instead of fresh tomatoes?

Yes, you can use canned diced tomatoes instead of fresh tomatoes. You will need to drain the excess liquid from the canned tomatoes before cooking. Also, the cooking time of the tomatoes will be shorter.

Can I add protein and vegetables to the Chinese tomato egg stir fry?

Yes! You can customize your Chinese tomato egg stir fry by adding your protein of choice such as chicken, beef, pork, shrimp, etc., and adding vegetables like mushrooms, spinach, and bell peppers.

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Recipe

A spoon lifting up eggs and tomato from a bowl.

Chinese Tomato Egg Stir Fry

5 from 1 vote
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Easy 15-minute Chinese tomato egg stir fry features soft, savory scrambled eggs mixed with sweet, tangy tomatoes for the ultimate home cooked comfort food.
Servings: 2 servings
Print Recipe

Ingredients

Cornstarch Slurry

  • ½ tablespoon cornstarch
  • 1 tablespoon water

Serve

  • 2 stalks green onion chopped
  • steamed rice

Instructions

  • Whisk and season eggs. In a small bowl, add the eggs, salt, and pepper. Whisk until combined. Set aside.
  • Cook the eggs. Heat a tablespoon of oil in your wok or large skillet over medium heat. Add the eggs and lightly scramble with a rubber spatula until almost done. The tops of the eggs should look slightly runny and glossy. Remove from the pan and set aside.
  • Mix the sauce. In a small bowl, add the water, ketchup, oyster sauce, soy sauce, sugar, and water and mix until combined. Set aside.
  • Cook aromatics. Heat another tablespoon in the wok over medium heat. Add the garlic and green onion and cook until fragrant, about 30 seconds.
  • Cook tomatoes. Then add the tomatoes and cook for about 30 seconds to release their juices. Add the sauce and mix until combined. Cook until the tomatoes have reached a boil and have softened about 2-3 minutes.
  • Add cornstarch slurry. In a small bowl, add the cornstarch and 1 tablespoon water and mix until combined. Once the tomatoes are at a boil, add to the tomatoes and mix to combine.
  • Combine and serve. Add the eggs back and finish with sesame oil and toss to combine. Taste and adjust with more salt or sugar if needed. Garnish with green onions and enjoy with steamed rice.

Notes

  • Prep ingredients before cooking. Have all of your ingredients prepped, measured, and ready to go before you start cooking. This will result in a seamless cook. 
  • Do not overcook the eggs. Use a rubber spatula to softly scramble your eggs. You want to remove the eggs once they are soft, have formed their shape, and are slightly runny and shiny at the top.
  • Do not overcook the tomatoes. Cook the tomatoes until they are softened and release their juices, but still retain some shape and texture. Overcooking the tomatoes can result in your tomatoes turning mushy and into a paste.
  • Serve immediately. This recipe is best enjoyed fresh and hot from the pan with a bowl of steamed rice.

Nutrition:

Calories: 286kcal | Carbohydrates: 18g | Protein: 19g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 491mg | Sodium: 1171mg | Potassium: 635mg | Fiber: 3g | Sugar: 10g | Vitamin A: 2184IU | Vitamin C: 26mg | Calcium: 118mg | Iron: 3mg

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