10-Minute Chinese Tomato Egg Stir Fry Recipe
This 10-Minute Chinese Tomato Egg Stir Fry is a quick, flavorful home-cooked dish that combines fluffy scrambled eggs with juicy, tangy tomatoes in a savory sauce. Perfect for a simple lunch or dinner, it balances sweet, salty, and umami flavors with a light, comforting texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 3-4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Scale
Egg Mixture
- 5 large eggs
- Pinch of salt
- Pinch of white pepper or black pepper
- 1 tbsp vegetable oil (for cooking eggs)
Sauce & Stir-Fry
- 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
Instructions
- Prepare the Egg Mixture: In a bowl, beat the 5 eggs with a pinch of salt and white or black pepper until fully combined and slightly frothy.
- Cook the Eggs: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Pour in the beaten eggs and cook gently, stirring occasionally, until soft curds form but eggs are still slightly runny. Remove eggs from the pan and set aside.
- Sauté Aromatics: In the same wok or skillet, add 1 tablespoon of vegetable oil. Add the minced garlic and half of the chopped green onion. Stir-fry for about 30 seconds until fragrant but not browned.
- Add Tomatoes: Add the tomato wedges and stir-fry for 2-3 minutes until they soften and start releasing their juices.
- Make the Sauce: Stir in 2 tablespoons ketchup, 1 tablespoon oyster sauce or soy sauce, 1/2 tablespoon sugar, and 1/3 cup water. Mix well and allow the sauce to simmer for 1-2 minutes until slightly thickened.
- Combine Eggs and Sauce: Return the scrambled eggs to the pan, gently folding them into the tomato sauce mixture without breaking them up too much.
- Finish with Sesame Oil and Green Onion: Drizzle 1 teaspoon sesame oil over the dish and sprinkle the remaining chopped green onion on top. Give a final gentle stir to combine all ingredients evenly.
- Serve: Immediately transfer the tomato egg stir-fry to a serving plate and enjoy hot, ideally alongside steamed rice.
Notes
- Use ripe, juicy tomatoes for the best flavor and sauce consistency.
- Adjust sugar and ketchup quantity based on your preferred sweetness and tanginess.
- Oyster sauce adds a deeper umami taste but can be substituted with soy sauce for a vegetarian-friendly option.
- Don’t overcook the eggs; they should remain soft and fluffy for the best texture.
- Serve immediately as the dish tastes best fresh and hot.
Keywords: Chinese tomato egg stir fry, quick Chinese recipes, tomato scrambled eggs, easy stir fry, weeknight dinner