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Fast, easy, and inexpensive, this vegetarian Chinese tomato and egg stir fry is a side dish you’ll find often on Chinese and Taiwanese dinner tables. The tangy tomatoes mixed with the scrambled eggs and savory, nutty sauce make this the perfect addition on top of rice!
On Regular Rotation: Tomato Egg Stir Fry
Tomato and eggs don’t seem like a very likely combination here in the United States, but in many Chinese and Taiwanese households, it’s a comfort meal. Growing up, my mom would make tomato egg stir fry often because it was so quick to put together that it hardly took any effort and it gave us a bonus side dish that we easily gobbled down. While I typically don’t love tomatoes, there is something about tomato egg stir fry that makes those who turn their noses to tomatoes love them.
Truthfully, I believe the preparation of the tomato and egg stir fry is what makes this so tasty. It’s not just tomato and eggs. There’s a bit of a sauce that the dish yields and it’s all sorts of sweet, tangy, and savory. Every Chinese household makes this dish slightly differently and mine isn’t exactly like the way my mom made it, rather, I made this more suited towards my tastes.
Tomato Egg Stir Fry Tips
- Get that wok sizzling hot! That’s the key to quickly scrambling your eggs and to not overcook them. It also gives it a nice flavor.
- Use fresh, ripe tomatoes. It’s okay if it’s not summer and you can’t find the perfectly sweet ones, fresh is key here. The added sugar will help sweeten up the dish if the tomatoes aren’t as sweet as they are in the summer.
- Serving suggestions: we always serve this with a side of green leafy vegetable and over a bed of white rice.
Storage Instructions
You likely won’t have leftovers of this and you probably don’t want to because eggs don’t reheat the best! They get a little too tough. This recipe doesn’t make a lot as it is so you shouldn’t have leftovers if you’re making this for two to three people, especially if you are also serving other dishes with this.
Tomato and Egg Stir Fry
Equipment
Ingredients
- 4 eggs
- ¼ cup (59 ml) of water
- ½ teaspoon kosher salt
- ¼ teaspoon white pepper
- ⅛ teaspoon sesame oil
- ⅛ teaspoon soy sauce
- 4 (492 g) tomatoes, sliced into wedges
- 2 teaspoons granulated sugar
- 2 scallions, finely sliced
- 2 tablespoons cooking oil, divided
Instructions
- In a small bowl, whisk together eggs, water, salt, white pepper, sesame oil, and soy sauce.
- In a skillet over high heat, add 1 tablespoon of cooking oil then add the egg mixture, quickly scrambling it. Remove from heat and set aside.
- Turn the skillet down to a medium-high heat then add the remaining 1 tablespoon of cooking oil. Add the tomatoes and sugar and cook until tomatoes are softened and kind of mushy. Add the scallions then add in the eggs and continue to stir fry until most of the liquid has evaporated and mixture has thickened. You don’t want it too runny.
- Serve as a side dish or serve with white rice. Garnish with more chopped scallions on top.
Nutrition
Photographs by Meg McKeehan Photography
Just saw a character on Brothers Sun cook this.
Definitely going to try this – my pregnant wife has been craving eggs. Doesn’t look like the “Print” button is working though? Thanks for creating so many great and simple recipes!
hey Matt, do you have an ad blocker on or anything? the print page opens in a new tab/page. i just checked on multiple browsers and my mobile phone and the print button works.