Name: 10-Minute Chinese Tomato Egg Stir Fry Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 5 large eggs; Pinch of salt; Pinch of white pepper or black pepper; 1 tbsp vegetable oil (for cooking eggs); 2 tbsp vegetable oil (divided); 3 cloves garlic, minced; 1 green onion, chopped (divided); 2 medium-sized tomatoes, cut into 8 wedges each; 2 tbsp ketchup; 1 tbsp oyster sauce or soy sauce; 1/2 tbsp sugar; 1/3 cup water; 1 tsp sesame oil

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If you’re craving a quick, comforting dish that’s bursting with flavor, this 10-Minute Chinese Tomato Egg Stir Fry Recipe is exactly what you need. It’s a go-to weeknight meal for me when I want something fast but still satisfying. The sweet tang of tomatoes paired with fluffy scrambled eggs is such a delightful combo—it’s like a warm hug in a bowl!

What I love about this recipe is how simple it is, yet how well everything comes together. Whether you’re new to Chinese cooking or just want a fuss-free dish, this 10-Minute Chinese Tomato Egg Stir Fry Recipe delivers big on taste without taking up your entire evening. Plus, it’s great for using up ripe tomatoes hanging out in your kitchen.

Ingredients You’ll Need

This recipe calls for a handful of everyday ingredients that harmonize beautifully. Picking ripe, juicy tomatoes and fresh eggs really makes a difference, so keep an eye out for quality produce to get the best results.

Vegetable oil: I like using neutral oil here to let the other flavors shine without overpowering the dish.
Eggs: Fresh, large eggs whisked lightly help create that fluffy texture that’s key to the stir fry.
Salt and white or black pepper: Just a pinch to season the eggs—not too much, so the tomatoes stay fresh and bright.
Garlic: Minced finely for fragrant depth without being too bold.
Green onion: Chop it up and split it between cooking steps for both flavor and garnish.
Tomatoes: Medium-sized ones cut into wedges provide the perfect size to soften without turning mushy.
Ketchup: Adds a subtle sweetness and tang, a bit of a shortcut to deepen the tomato flavor.
Oyster sauce or soy sauce: Oyster sauce gives more umami, but soy sauce works great if that’s what you have.
Sugar: Helps balance the acidity of tomatoes, you’ll want just a touch.
Water: Keeps the sauce light and saucy without feeling heavy.
Sesame oil: Added at the end for that signature fragrant finish that always wakes up this dish.

Variations

I usually keep it classic, but feel free to play around! This recipe is so forgiving that adding your own twist makes it even more fun—and customized for your tastebuds.

Adding fresh chilies or chili oil: When I crave a little heat, a few chopped chilies or a drizzle of chili oil amps up the flavor wonderfully without stealing the show.
Using different sauces: I sometimes swap oyster sauce for hoisin or a splash of fish sauce for an extra layer of complexity.
Mushroom addition: Stir in some sliced shiitake or button mushrooms for an earthier twist that pairs beautifully with the sweet tomatoes.
Vegan version: Replace eggs with scrambled tofu seasoned similarly—the texture isn’t quite the same, but the flavors hold up nicely.
Seasonal tomatoes: In winter, I use canned diced tomatoes and slightly reduce the water amount to maintain the right consistency.

How to Make 10-Minute Chinese Tomato Egg Stir Fry Recipe

Step 1: Whisk and lightly season the eggs

Start by cracking your eggs into a bowl, then whisk them until the yolks and whites are just combined, not overbeaten. Add a pinch of salt and either white or black pepper—white pepper is traditional for a gentle heat and aesthetic, but black works just fine. I find whisking the eggs beforehand helps them cook evenly and stay fluffy when stir-fried.

Step 2: Cook the eggs until fluffy

Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Pour in the egg mixture and let it sit without stirring for about 10-15 seconds, then scramble gently until mostly set but still soft. The key is not to overcook here, so remove eggs once slightly runny to prevent rubbery texture. Transfer the eggs to a plate and set aside.

Step 3: Sauté aromatics and green onions

Add the remaining 1 tablespoon of vegetable oil to the pan, toss in minced garlic and half the chopped green onions. Stir fry just until fragrant—about 30 seconds. This step infuses the oil and sets a savory base that compliments the sweetness coming up next.

Step 4: Cook the tomatoes and add sauces

Toss in your tomato wedges and stir fry briefly for a minute until they start to soften but still hold shape. Then, pour in ketchup, oyster or soy sauce, sugar, and water. Stir everything together and let it simmer gently for 1-2 minutes—this creates a slightly thick, glossy sauce that coats each bite beautifully.

Step 5: Combine eggs and finish with sesame oil

Return the softly cooked eggs back to the pan, gently folding them into the tomato sauce. Cook for another 30 seconds just to marry the flavors, then drizzle in the sesame oil for that irresistible nutty aroma. Taste and adjust seasoning if needed—you might want a little extra salt or a splash more soy sauce, depending on your preferences.

How to Serve 10-Minute Chinese Tomato Egg Stir Fry Recipe

A white bowl is filled with two main layers: on the right side, there is a thick layer of cooked white rice with a soft texture, and on the left side, there is a mix of scrambled eggs and cooked tomato chunks, showing bright yellow and vibrant red colors. The eggs have a fluffy and slightly soft texture mixed closely with juicy tomato pieces. The dish is topped with chopped green onions scattered evenly over the egg and tomato layer. The bowl sits on a light beige cloth on a wooden table, with a shiny gold spoon slightly visible in the background, and a green leafy plant in the upper left corner on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I sprinkle extra chopped green onions on top for freshness and a pop of vibrant color. Sometimes, I add a little toasted sesame seeds or a few cilantro leaves if I want to jazz it up a bit. These simple touches elevate the dish without overpowering that lovely tomato-egg balance.

Side Dishes

This stir fry shines best alongside plain steamed jasmine rice or your favorite bowl of fluffy white rice. For a heartier meal, I like serving it with stir-fried greens like bok choy or some quick garlic sautéed spinach. Pickled cucumbers or a light soup also make wonderful companions.

Creative Ways to Present

For a cozy dinner party, I’ve served this stir fry in pretty shallow bowls with a side of chili oil and sliced fresh chilies so guests can add heat as they please. You can also spoon it over a bed of noodles or even inside a lightly toasted bun for a fun twist. Presentation-wise, bright garnishes help make the simple dish pop on the table.

Make Ahead and Storage

Storing Leftovers

I usually pop leftovers into an airtight container and store them in the fridge for up to 2 days. The sauce might thicken as it cools, so just loosen it up with a splash of water when reheating. This dish holds up well but is definitely at its freshest on day one.

Freezing

Freezing isn’t my favorite for this 10-Minute Chinese Tomato Egg Stir Fry Recipe since the tomatoes can become watery and the eggs lose their texture. I recommend enjoying it fresh or within a couple of days refrigerated to savor the best flavors and texture.

Reheating

When reheating, I prefer warming it gently in a non-stick pan over medium-low heat, stirring often. Add a tiny splash of water or broth to loosen the sauce and bring back that saucy consistency. Microwaving works too, but be cautious not to overheat—eggs can get rubbery quickly.

FAQs

Can I use canned tomatoes instead of fresh ones?

Absolutely! If fresh tomatoes aren’t in season, canned diced tomatoes work well. Just be sure to reduce the added water slightly since canned tomatoes are already quite juicy, and adjust seasoning as needed.
What do I do if my eggs turn out rubbery?

To keep eggs fluffy and tender, cook them on medium heat and don’t over-stir. Removing them from the heat slightly before they’re fully cooked helps prevent rubberiness since they’ll finish cooking off the heat when combined with the tomatoes.
Can I make this dish vegan?

You can swap eggs for firm tofu scrambled with some turmeric and black salt to mimic egg flavor. Keep the sauces plant-based by choosing soy sauce over oyster sauce, and you’ll have a delicious vegan version of the 10-Minute Chinese Tomato Egg Stir Fry Recipe!
Is ketchup a traditional ingredient in Chinese tomato egg stir fry?

Ketchup isn’t traditional per se, but it’s commonly used in home cooking for its convenient sweetness and tang. It helps balance the acidity of the tomatoes and simplifies the sauce, making this recipe quick and easy while still tasty.
How can I make the tomato sauce thicker?

If you prefer a thicker sauce, let the tomatoes simmer a bit longer before adding the eggs, or add a small cornstarch slurry (cornstarch mixed with cold water) to the sauce and cook briefly until it thickens to your liking.

Final Thoughts

This 10-Minute Chinese Tomato Egg Stir Fry Recipe holds a special place in my weeknight dinner rotation because it’s speedy, comforting, and so easy to make with pantry staples. I can count on it to whip up something nourishing and flavorful even on my busiest days. Give it a try—you’ll find it’s one of those dishes that feels both homey and a little special, perfect for any day you want a simple but delicious meal on the table pronto.