10 Minute Chinese Tomato Egg Stir Fry

10 Minute Chinese Tomato Egg Stir Fry: Fluffy scrambled eggs in a savory tomato sauce! This recipe calls for simple, everyday ingredients to make a quick, satisfying ONE pan meal in just 10 minutes. 

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A few years back, when I started exploring various cuisines, this was the first Chinese recipe I tried, and I have loved it ever since. If you aren't familiar with it, it's a sort of fluffy egg smothered in a fresh tomato sauce. A homestyle Chinese favorite that's hard to find in restaurants. In China, it is the ultimate comfort food for kids and adults, commonly eaten on its own or over a bowl of steamed rice or noodles. 

We don't always need a lot of ingredients to create a delicious dish, and this tomato and egg dish is one of them. It's simple, healthy, economical, and so easy to make. Once you gather all the ingredients, you'll be enjoying the dish in no time.  

More Asian Inspired Recipes

• 10 Minute Sesame Garlic Ramen Noodles
• Easy Egg Fried Rice
• Flaky Scallion Pancakes
• Asian Broccoli Stir Fry
• Spinach Stir Fry with Garlic
• Chinese Salt and Pepper Chicken

Do not overcook the eggs

For this recipe, the key is to cook the eggs until they are just set but still moist so the eggs can absorb all the flavor after mixing with the tomato sauce.

Ingredients you'll need

Here are a few important notes about the ingredients. For measurements see the recipe card below.

As I mentioned, this Chinese tomato egg recipe requires simple ingredients, most of which are likely already there in your pantry.

• Tomato: tomato is a key ingredient in this recipe. So use fresh, ripe, and good-tasting tomatoes for the best taste; 
• Eggs: I used five eggs. If using more than five, increase the rest of the ingredients accordingly;
• Cooking oil: I used vegetable oil, but any neutral flavored cooking oil will work;
• Green onions (or scallions): the only aromatics needed. Be sure to separate the white and green parts;
• Salt and pepper: salt and finely ground white pepper to season the dish. You can use black pepper instead;
• Sugar: a pinch of sugar to balance the flavor. Adjust the amount to taste or omit;
• Light soy sauce: It adds a beautiful depth of flavor. Use tamari instead if you are on a gluten-free diet;
• Toasted sesame oil: for a little extra flavor. If it is not available, just skip;

How to make Chinese Tomato Egg Stir Fry (Step By Step)

• Start by cracking eggs into a bowl, season with salt and pepper, and beat until smooth. Then set aside.
• Heat up a pan. Once the pan is heated, add 1.5 tablespoons of oil, and tilt the pan to spread oil all over. 
• Pour the eggs, and stir lightly with a spatula until the eggs just starting to set but still runny. Immediately transfer the eggs back into the bowl, and set aside.
• Add a tablespoon of oil to the pan. Add white parts of green onions and cook for about 30 seconds or until fragrant.

• Add tomatoes and stir for a couple of seconds over high flame. Next, add salt, pepper, soy sauce, sugar, and water. Stir to combine, cover the pan and cook the tomatoes until softened. 
• Add the cooked eggs to the tomatoes, break them into pieces, and cook for about a couple of seconds to allow the eggs to absorb the tomato flavor. Turn off the flame and mix in the toasted sesame oil and scallion greens. 
• Serve and enjoy! 

If you try the recipe, please take a moment to leave a comment and rating. I love hearing from you and it also helps other readers who are thinking of making the recipe.

Print Recipe

5 from 5 votes

10 Minute Chinese Tomato Egg Stir Fry

Fluffy scrambled eggs in a savory tomato sauce! This recipe calls for simple, everyday ingredients to make a quick, satisfying ONE pan meal in just 10 minutes.

Prep Time4 mins

Cook Time6 mins

Total Time10 mins

Course Breakfast, Dinner, Lunch

Cuisine Chinese

Keyword 10 minute Chinese tomato egg stir fry

Servings2 people

Author Geetanjali

INGREDIENTS ( 1 CUP = 240 ML )

• 5 large eggs
• 2 medium to large tomatoes cored and cut into 1 inch size pieces
• 3 green onions (or scallions) chopped, white and green parts separated
• 2 ½ tablespoon vegetable oil
• 1 teaspoon light soy sauce
• 2 tablespoon water
• ¼ teaspoon white pepper finely ground
• pinch of sugar to balance the flavor
• ½ teaspoon salt or to taste
• ¼ teaspoon toasted sesame oil

INSTRUCTIONS

• Start by cracking eggs into a bowl, season with salt and pepper, and beat until smooth. Then set aside.
• Heat up a pan. Once the pan is heated, add 1.5 tablespoons of oil, and tilt the pan to spread oil all over.
• Pour the eggs, and stir lightly with a spatula until the eggs just starting to set but still runny. Immediately transfer the eggs back into the bowl, and set aside.
• Add a tablespoon of oil to the pan. Add white parts of green onions and cook for about 30 seconds or until fragrant.
• Add tomatoes and stir for a couple of seconds over high flame. Next, add salt, pepper, soy sauce, sugar, and water. Stir to combine, cover the pan and cook the tomatoes until softened.
• Add the cooked eggs to the tomatoes, break them into pieces, and cook for about a couple of seconds to allow the eggs to absorb the tomato flavor. Turn off the flame and mix in the toasted sesame oil and scallion greens.
• Serve and enjoy!

Notes

Do not overcook the eggs

For this recipe, the key is to cook the eggs until they are just set but still moist so the eggs can absorb all the flavor after mixing with the tomato sauce.