Chinese Tomato Egg Stir-Fry (2024)

Chinese Tomato Egg Stir Fry is made of scrambled eggs, tender tomatoes in a sweet and savory sauce! Best served over rice or even noodles.

It's a very common and humble dish from Northern China and ask any Chinese family and they will have a version of their own!

My mother often made this egg dish for our family of 5! Sometimes, swapping the eggs with beef (click here for the recipe). It's a great dish for large families if you multiple the quantity as it keeps everyone full!

Ingredients& Substitutions

Please scroll down to below recipe card for exact measurements.

• Ripe Tomatoes
• Large Eggs: avoid using small eggs
• Green onions
• Water
• Sesame oil: for that nutty flavor but omit if you're allergic
• Neutral oil:like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil with a high smoke point. Avoid olive oil that has a low smoke point.

Sauce

• Ketchup:for that tangy and sweet taste
• Cornstarch: to help thicken the sauce
• White granulated sugar:to balance out the salty and tangy flavors. Do not skip!
• Ginger
• Salt
• Cold water

Note: Most Asian grocery stores will carry most of the Asian specific ingredients

In a small bowl, mix Sauce ingredients (as listed) and set aside.

In a separate bowl, crack your eggs and add sesame oil. Beat the eggs & sesame oil for 20-30 seconds.

Heat a large nonstick pan over medium heat. Add 1 teaspoon of oil. Once oil is hot, add the beaten egg mixture. Scramble eggs until they take shape but are still glossy and moist looking. Remove cooked eggs from the pan.

Back into pan, add remaining oil and green onions. Cook for 5 seconds or until fragrant.

Add tomatoes and water. Allow the tomatoes to cook for 2-3 minutes until they have softened, and skin begins to peel away.

Pour sauce over tomatoes. Allow sauce to simmer & thicken slightly, about 1-2 minutes.

Once sauce is slightly thicker, add eggs and gently fold them into the sauce and tomatoes. Remove from heat. Serve & enjoy. Optional: garnish with more green onions.

Storage

• Leftovers will last up to 4 days stored in an airtight container in the fridge. To reheat microwave for 60-90 seconds or reheat in a large pan on the stovetop on medium high heat.
• Freezer friendly? No unfortunately, it's not recommended to freeze this dish as the eggs and tomatoes change in texture due to the freezing action.

FAQ

Other recipes you may like

• Chinese Hoisin Eggplant Stir Fry
• Chinese Beef and Broccoli Stir Fry

• 4 ripe roma tomatoes sliced into quarters (or sub with 2 large sized tomatoes)
• 6 eggs
• 1 green onion finely chopped
• ¼ cup water
• 1 teaspoon sesame oil
• 2 teaspoon vegetable oil or any neutral tasting oil

Sauce:

• 3 tablespoon ketchup
• ½ tablespoon cornstarch
• 1 teaspoon white granulated sugar
• ½ teaspoon ginger thinly sliced
• ½ teaspoon salt
• ½ cup water

Optional Garnish:

• 1 green onion finely chopped

• In a bowl, mix Sauce ingredients (as listed) and set aside.

• In a separate bowl, crack your eggs and add sesame oil. Beat the eggs & sesame oil for 20-30 seconds.

• Heat a nonstick skillet over medium heat. Once you have a hot pan, add 1 teaspoon of oil. Once oil is hot, add egg mixture. Scramble eggs until they take shape but are still glossy and moist looking. Do not overcook them. Remove cooked eggs from the pan.

• Back into the pan, add remaining oil and green onions. Cook for 5 seconds or until fragrant.

• Add tomatoes and water. Allow the tomatoes to cook for 2-3 minutes until they have softened, and skin begins to peel away.

• Pour sauce over tomatoes. Allow sauce to simmer & thicken slightly, about 2 minutes.

• Once sauce is slightly thicker, add eggs and gently fold them into the sauce and tomatoes. Remove from heat. Serve & enjoy. Optional: garnish with more green onions.