Today, let’s make a Chinese classic: tomato egg stir-fry. If you love eggs and enjoy the subtle tangy sweetness of tomatoes, this dish is sure to become a favorite. It’s quick, colorful, and bursting with flavor. Seriously, what more could you ask for? Grab your apron and try it—you’ll meet the best tomato egg stir-fry that you’ve ever had.
TOMATO EGG STIR-FRY(2-3 servings)
Ingredients:
- 4 ripe medium-sized tomatoes, about 1.1 lb (500g) in total
- 1-2 green onions, divided
- 4 large eggs
- 1/4 tsp kosher salt, plus more to season
- Small pinch of sugar
- Small pinch of MSG (optional)
- 2 tbsp water
- 1 tbsp ketchup
- 3 tbsp neutral-tasting oil, divided
- 1/2 tsp toasted sesame oil (optional)
- 2 cups hot cooked white rice, about 1 cup (210g) for each serving
Stir Fry Sauce:
- 1 tsp soy sauce
- 1 tsp oyster sauce
- 1 tsp sugar
Slurry:
- 1/2 tbsp cornstarch
- 1 tbsp water
Instructions:
PREP INGREDIENTS
1. Cut the tomatoes into wedges, removing the cores. (If you prefer a more soupy version, you can cut them into smaller pieces.)
2. Thinly slice the green onions, separating the whites and greens.
3. Beat the eggs with the salt, sugar, and MSG (if using). Set aside.
MAKE SAUCE & SLURRY
1. Make the sauce: In a small bowl, combine the soy sauce, oyster sauce, and sugar. Mix well.
2. Prepare 2 tablespoons of water and 1 tablespoon of ketchup in separate bowls.
3. Make the cornstarch slurry: In a small bowl, whisk together the cornstarch and water.
MAKE TOMATO EGG STIR-FRY
NOTE: Have all your ingredients prepped and ready to go before you start cooking. Once the heat’s on and the ingredients are in the pan, things will move quickly!
1. In a wok (or pan), heat 2 tablespoons of oil over high heat. Once hot, pour in the beaten eggs. Gently move them around and cook for 45 seconds. (You don’t need to stir vigorously because if the eggs are broken up into pieces, they’re more likely to get overcooked when they’re mixed with the tomatoes later.) When the eggs are 80% cooked. Remove them from the wok and set aside.
2. In the same wok, heat 1 tablespoon of oil over high heat. Add the white parts of the green onions. Saute for 1 minute or until fragrant.
3. Add the tomatoes and a pinch of salt. Pour the sauce into the wok. Stir-fry for 1 to 2 minutes. (As soon as the sauce hits the hot wok, it will slightly burn, creating a smoky umami flavor.)
4. Add the water and ketchup. Stir and simmer for another 1 to 2 minutes. Once the tomatoes have softened and the juices are bubbling, add the cornstarch slurry and stir well for 30 seconds or until the sauce thickens.
5. Add the eggs back into the wok. Break them into smaller pieces and stir everything together for 1 minute. Taste and add a little salt if needed. Add the sesame oil (if using) and give it a final mix. Transfer to a serving plate and garnish with green onions. Serve with steamed rice. Enjoy!
Storage
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, you can simply microwave them or warm them on the stovetop.
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Chinese Tomato Egg Stir-Fry
Course: Main Course, Lunch, DinnerCuisine: Chinese3
servings7
minutes10
minutes17
minutesTomato Egg Stir-Fry is one of the best stir-fries in the world. It’s quick, colorful, and bursting with flavor. What more could you ask for?
NOTE: Have all your ingredients prepped and ready to go before you start cooking. Once the heat’s on and the ingredients are in the pan, things will move quickly!
Ingredients
4 ripe medium-sized tomatoes, about 1.1 lb (500g) in total
1-2 green onions, divided
4 large eggs
1/4 tsp kosher salt, plus more to season
Small pinch of sugar
Small pinch of MSG (optional)
2 tbsp water
1 tbsp ketchup
3 tbsp neutral-tasting oil, divided
1/2 tsp toasted sesame oil (optional)
2 cups hot cooked white rice, about 1 cup (210g) for each serving
- Stir Fry Sauce:
1 tsp soy sauce
1 tsp oyster sauce
1 tsp sugar
- Slurry:
1/2 tbsp cornstarch
1 tbsp water
Directions
- Prep Ingredients
- Cut the tomatoes into wedges, removing the cores. (If you prefer a more soupy version, you can cut them into smaller pieces.) Thinly slice the green onions, separating the whites and greens.
- Beat the eggs with the salt, sugar, and MSG (if using). Set aside.
- Make Sauce & Slurry
- Make the sauce: In a small bowl, combine the soy sauce, oyster sauce, and sugar. Mix well.
- Prepare 2 tablespoons of water and 1 tablespoon of ketchup in separate bowls.
- Make the cornstarch slurry: In a small bowl, whisk together the cornstarch and water.
- Make Tomato Egg Stir-Fry
- In a wok (or pan), heat 2 tablespoons of oil over high heat. Once hot, pour in the beaten eggs. Gently move them around and cook for 45 seconds. (You don’t need to stir vigorously because if the eggs are broken up into pieces, they’re more likely to get overcooked when they’re mixed with the tomatoes later.) When the eggs are 80% cooked. Remove them from the wok and set aside.
- In the same wok, heat 1 tablespoon of oil over high heat. Add the white parts of the green onions. Saute for 1 minute or until fragrant.
- Add the tomatoes and a pinch of salt. Pour the sauce into the wok. Stir-fry for 1 to 2 minutes. (As soon as the sauce hits the hot wok, it will slightly burn, creating a smoky umami flavor.)
- Add the water and ketchup. Stir and simmer for another 1 to 2 minutes. Once the tomatoes have softened and the juices are bubbling, add the cornstarch slurry and stir well for 30 seconds or until the sauce thickens.
- Add the eggs back into the wok. Break them into smaller pieces and stir everything together for 1 minute. Taste and add a little salt if needed. Add the sesame oil (if using) and give it a final mix. Transfer to a serving plate and garnish with green onions. Serve with steamed rice. Enjoy!
Notes
- 1 Tbsp = 15 ml, 1 Cup = 240 ml
- Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, you can simply microwave them or warm them on the stovetop.
3 Comments
I love it with ketcup! I found a similar recipe online years ago. They also put ginger paste in it and now that is another one of the staples in my version. Gotta have the ketchup for the tanginess and ginger just really deepens the flavor! I bought your book when you released it. I have been watching your channel for years and I love how much your channel has grown and the success you guys acquired over the years. I have made a few of your dishes and one of my “go to’s” is the tofu kimchi stew (I add bacon because in the US it’s much easier and cheaper to get than pork belly) definitely adds a different flavor profile probably than pork belly. Also my local international grocery store just started selling korean pears, so I’m excited to try some of your recipes using that. I think it was your Galbi/Kalbi recipe? Thank you for your channel! “More green onion, more delicious!”
Thank you so much for your support over the years, Heather! I love hearing how you made our recipes your own. All of them sound great, and yep! ” More green onion, more delicious!”
Made this for my 89 -year-old mother last night. She generally distrusts food that she has never had before, but I got her to take a bite. She looked up, declared it delicious, and wolfed it down! Thanks for this clear presentation of a great recipe.