Description
This 10-Minute Chinese Tomato Egg Stir Fry is a quick and comforting classic made with juicy tomatoes and fluffy scrambled eggs. A staple in Chinese home cooking, it’s a savory-sweet, budget-friendly dish that’s ready in minutes and perfect with a bowl of steamed rice.
Ingredients
- 3–4 eggs
- 2–3 fresh tomatoes (roma or vine-ripened), chopped
- 1 clove garlic, minced
- 1–2 tsp sugar
- ½ tsp salt (or to taste)
- Pinch of white pepper (optional)
- 1–2 tbsp oil (canola or vegetable)
- 1–2 tbsp water or chicken broth (optional, to loosen sauce)
- Optional: 1 tsp ketchup (for a sweeter variation), sliced green onions for garnish
Instructions
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Beat eggs in a bowl with a pinch of salt.
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Heat 1 tbsp oil in a skillet or wok over medium-high heat. Pour in the eggs and gently scramble until just set. Remove and set aside.
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Add a little more oil to the same pan and sauté garlic until fragrant.
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Add chopped tomatoes and cook until soft and juicy.
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Stir in sugar, salt, and white pepper. Add a splash of water or broth if the mixture gets too thick.
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Return scrambled eggs to the pan and gently fold into the tomato mixture.
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Simmer for 1–2 minutes, then garnish with green onions if desired. Serve hot over rice.
Notes
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Use canned tomatoes if fresh ones aren’t available—just drain excess liquid.
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Ketchup adds a mild sweetness and is often used in regional versions.
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Sesame oil can be added at the end for extra flavor.
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Stir gently when combining eggs to keep them soft and tender.
