This Chinese stir-fried tomatoes and eggs is a quick and comforting dish made with soft scrambled eggs and juicy tomatoes in a light, savory sauce. Served over a bowl of hot rice, it's a simple yet delicious meal that's perfect for lunch or busy weeknights.
Chinese stir-fried tomatoes and eggs is a quick and simple dish that brings together soft scrambled eggs and juicy tomatoes for a meal that's comforting, flavorful, and done in minutes. Served over rice, it's an easy classic that never fails to satisfy.
For more quick and satisfying mains, check out my creamy miso udon or spam and eggs - all hearty, no-fuss meals that deliver big on flavor with minimal effort.
Chinese stir-fried tomatoes and eggs ingredients
To make this Chinese stir-fried tomatoes and eggs recipe, you'll need the following ingredients:
- Tomatoes: This recipe stands and falls with the quality of the tomatoes, so it's worth getting the best ones you can find. Juicy, ripe tomatoes bring out the natural sweetness and slight tang that define this dish. If they're underripe or watery, the whole balance of flavor can fall flat.
- Eggs: Use good-quality eggs here - they're not just filler, they're a key part of the dish. Soft, fluffy scrambled eggs soak up all the tomato juices and seasonings, creating that comforting texture and rich flavor that makes this dish so satisfying.
- Green onion: Green onion is essential for flavor and aroma, so don't skip it. It adds a savory base that ties the eggs and tomatoes together and brings a subtle sharpness that balances the sweetness in the sauce.
- Seasonings: This version uses sugar, ketchup, and sesame oil to build flavor, and it's a combo I really love. A touch of sugar cuts the acidity of the tomatoes, ketchup adds umami and a hint of sweetness, and sesame oil is amazing to finish the dish with its deep, nutty aroma. You can totally adjust the sauce to your taste - soy sauce, oyster sauce, or a splash of rice vinegar all work great too.
- Cornstarch: A small amount of cornstarch helps thicken the sauce just enough to coat everything nicely. It brings the dish together and keeps the tomato juices from pooling at the bottom of the bowl.
How to make Chinese stir-fried tomatoes and eggs
- Scramble the eggs: First, preheat some oil in a pan over medium heat. Beat the eggs and season with some salt. Add the eggs to the pan and scramble them. Then remove the eggs from the pan.
- Cook the tomatoes: Next, add the tomatoes and white green onion parts. Sauté and cook until the tomatoes start to break down. Season with salt and pepper.
- Add seasonings and thicken: Now add the sugar and ketchup. Cook for another minute. Then add the cornstarch slurry as needed to thicken the sauce.
- Bring it all together: Next, add the scrambled eggs and remaining green onion to the pan. Toss until combined and cook for one more minute.
- Finish with sesame oil: Turn off the heat. Then add the sesame oil and toss until combined.
- Serve and enjoy: Serve over fluffy and hot white rice and enjoy!
Tips & Notes
- Use high-quality ingredients: This dish is super simple, so every ingredient counts. Ripe, juicy tomatoes and good eggs will make a big difference in both flavor and texture.
- Adjust the sauce to taste: Feel free to tweak the seasoning depending on how tangy, sweet, or savory you like it. A splash of soy sauce, vinegar, or a little extra sugar can easily shift the flavor to your preference.
- Don't overcook the eggs: Scramble the eggs just until they're softly set - they'll go back into the pan later and finish cooking then. This keeps them tender instead of dry.
- Add the sesame oil at the end: Always turn off the heat before drizzling in the sesame oil. That way, you keep its rich, nutty aroma from burning off.
- Serve immediately over rice: This dish is best enjoyed right away while the eggs are fluffy, the tomatoes are saucy, and everything is warm. Serve it over steamed white rice for a full, comforting meal.
Variations
- Oyster sauce: Add 1-2 teaspoons along with the ketchup and sugar for a deeper, savory umami flavor. It gives the sauce a richer base without overpowering the tomatoes.
- Soy sauce: Splash in 1-2 teaspoons with the seasonings if you want a saltier, more robust taste. It's a great substitute or addition to salt, especially if you like a more savory profile.
- Garlic: Mince 1-2 cloves and sauté it briefly in the pan before adding the tomatoes. It adds a subtle aromatic base that works beautifully with the eggs and sauce.
- Ginger: A small amount of freshly grated ginger (about ½ teaspoon) can be added with the garlic or tomatoes. It brings a gentle warmth and a little zing that pairs nicely with the sweetness of the dish.
- Rice vinegar: If your tomatoes aren't super tangy, a small splash of rice vinegar (¼-½ teaspoon) added with the ketchup can help brighten the flavor. Just don't overdo it - the tomatoes should still shine.
- Chili flakes or fresh chili: For a bit of heat, toss in a pinch of chili flakes or a few slices of fresh red chili when cooking the tomatoes. It's totally optional, but great if you want a subtle spicy kick.
Frequently Asked Questions
Fresh, ripe tomatoes are definitely best for this recipe, but if they're out of season, canned whole peeled tomatoes can work in a pinch. Just drain them slightly and break them up in the pan as they cook.
Use the best-quality eggs you can find - the flavor and texture really shine through in such a simple dish. Pasture-raised or organic eggs tend to have a richer taste and color.
This usually happens if the tomatoes are too watery or if no cornstarch is added. Use ripe, fleshy tomatoes and don't skip the cornstarch slurry to thicken the sauce slightly.
Yes! You can add a splash of soy sauce or a spoonful of oyster sauce with the ketchup and sugar to deepen the flavor. It's a great way to customize the dish to your taste.
Add minced garlic or grated ginger at the beginning, just before the tomatoes. Let them cook briefly in the oil to release their aroma before adding the rest of the ingredients.
Sesame oil is used as a finishing touch for its aroma. Adding it after turning off the heat keeps the flavor from burning off - it should stay fragrant and nutty.
Steamed white rice (medium or short grain) works perfectly and is the most traditional choice. Jasmine rice can work in a pinch, but the key is using rice that can soak up all the saucy eggs and tomatoes.
Absolutely! Add chili flakes or fresh chopped chili when cooking the tomatoes if you want a little heat. Adjust to your spice preference.
Both! In China, it's commonly eaten at any time of day - breakfast, lunch, or dinner. It's quick, filling, and comforting no matter when you eat it.
More quick and easy meals
- Creamy Miso Udon: Quick, cozy noodles in a creamy miso sauce.
- Beef Curry Udon: Udon in a rich, comforting curry broth.
- Spam and Eggs: Crispy spam and eggs over rice.
- Haemul Pajeon: Crispy Korean seafood pancake.
- Spicy Peanut Noodles: Cold noodles in a spicy peanut sauce.
Chinese Stir-Fried Tomatoes and Eggs
Ingredients
- 1 tablespoon extra virgin olive oil or vegetable oil
- 4 eggs
- 4 tomatoes cut into wedges or big chunks
- 1 green onion sliced, white and green part separated
- salt and white pepper to taste
- ½ teaspoon sugar
- 1 teaspoon ketchup
- cornstarch slurry equal parts cornstarch and water mixed, as needed
- ½ teaspoon sesame oil
Instructions
- First, preheat some oil in a pan over medium heat. Beat the eggs and season with some salt. Add the eggs to the pan and scramble them. Then remove the eggs from the pan.1 tablespoon extra virgin olive oil, 4 eggs
- Next, add the tomatoes and white green onion parts. Sauté and cook until the tomatoes start to break down. Season with salt and pepper.4 tomatoes, 1 green onion, salt and white pepper
- Now add the sugar and ketchup. Cook for another minute. Then add the cornstarch slurry as needed to thicken the sauce.½ teaspoon sugar, 1 teaspoon ketchup
- Next, add the scrambled eggs and remaining green onion to the pan. Toss until combined and cook for one more minute.cornstarch slurry
- Turn off the heat. Then add the sesame oil and toss until combined.½ teaspoon sesame oil
- Serve over white rice and enjoy!
Leave a Reply