10-Minute Chinese Tomato Egg Stir Fry

This 10-Minute Chinese Tomato Egg Stir Fry is a classic home-style dish that’s simple, fast, and incredibly comforting. Juicy tomatoes and soft scrambled eggs are stir-fried together with just a few pantry staples, creating a savory-sweet dish that pairs perfectly with steamed rice.

Why You’ll Love This Recipe

I love this recipe because it’s fast, budget-friendly, and only needs a handful of ingredients. It’s one of those meals I can whip up when I’m short on time but still want something warm and homemade. The balance of sweet and tangy tomatoes with fluffy eggs is so satisfying—it reminds me of something I’d get at a cozy Chinese diner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Eggs
• Fresh tomatoes (roma or vine-ripened work best)
• Green onions (optional for garnish)
• Garlic, minced
• Sugar
• Salt
• White pepper (optional)
• Oil (neutral oil like canola or vegetable)
• Water or chicken broth (to loosen the sauce if needed)
• Optional: ketchup for a slightly sweeter variation

Directions

1. I start by beating the eggs in a bowl with a pinch of salt.

2. I heat oil in a non-stick skillet or wok over medium-high heat, then pour in the eggs and scramble them gently until just set. I remove them from the pan and set aside.

3. I add a bit more oil and stir-fry the garlic for a few seconds until fragrant.

4. I toss in the chopped tomatoes and cook until they soften and release their juices.

5. I sprinkle in sugar, salt, and a touch of white pepper to balance the flavor, then stir to combine.

6. I add the scrambled eggs back in and gently fold them into the tomato mixture.

7. I let everything simmer for another minute, then remove from heat and top with green onions if I have them on hand.

8. I serve it hot over freshly steamed rice.

Servings and timing

This recipe makes about 2 servings and takes just 10 minutes from start to finish—about 3 minutes to prep and 7 minutes to cook.

Variations

I sometimes add a splash of soy sauce or a spoonful of ketchup if I want a deeper or slightly sweeter flavor. Some people like to add a bit of sesame oil at the end for fragrance. I’ve also tossed in spinach or chopped bell peppers for extra color and nutrients.

Storage/reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I gently warm it on the stove over low heat or microwave it in short bursts, stirring in between to avoid overcooking the eggs.

FAQs

Can I use canned tomatoes instead of fresh?

Yes, I’ve used canned diced tomatoes in a pinch, though fresh ones give the best texture and flavor. If using canned, I drain some of the liquid to avoid a watery dish.

Why is sugar used in this recipe?

The sugar balances the acidity of the tomatoes and enhances the overall flavor. I only use a small amount, but it makes a noticeable difference.

How do I keep the eggs soft and fluffy?

I cook the eggs separately first and don’t overcook them. Folding them back into the sauce gently at the end helps them stay tender.

What type of rice goes best with this dish?

I usually go with jasmine rice or medium-grain white rice. The light, fluffy texture pairs well with the saucy eggs and tomatoes.

Can I make this dish spicy?

Definitely. I add a little chili oil, sliced fresh chili, or a dash of sriracha if I’m in the mood for some heat.

Conclusion

This 10-Minute Chinese Tomato Egg Stir Fry is one of those comforting dishes I keep coming back to. It’s fast, easy, and incredibly flavorful—perfect for those nights when I need something quick but still crave something homemade. With just a few simple ingredients, it’s a true kitchen staple I can always count on.

10-Minute Chinese Tomato Egg Stir Fry

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• Author: Linda
• Prep Time: 3 minutes
• Cook Time: 7 minutes
• Total Time: 10 minutes
• Yield: 2 servings
• Category: Main Dish, Quick Meal
• Method: Stir Fry
• Cuisine: Chinese
• Diet: Vegetarian

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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.

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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

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Instructions

1. Beat eggs in a bowl with a pinch of salt.

2. 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.

3. Add a little more oil to the same pan and sauté garlic until fragrant.

4. Add chopped tomatoes and cook until soft and juicy.

5. Stir in sugar, salt, and white pepper. Add a splash of water or broth if the mixture gets too thick.

6. Return scrambled eggs to the pan and gently fold into the tomato mixture.

7. Simmer for 1–2 minutes, then garnish with green onions if desired. Serve hot over rice.

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Notes

• Use canned tomatoes if fresh ones aren’t available—just drain excess liquid.

• Ketchup adds a mild sweetness and is often used in regional versions.

• Sesame oil can be added at the end for extra flavor.

• Stir gently when combining eggs to keep them soft and tender.