Homemade Chinese Tomato Egg Stir-Fry Recipe
Introduction
Chinese Tomato Egg Stir-Fry is a quick and comforting dish that balances tangy tomatoes with fluffy scrambled eggs. It’s perfect for a simple weeknight dinner and pairs wonderfully with steamed rice or noodles.
Ingredients
- 4 medium ripe tomatoes
- 6 large eggs
- 1 piece green onion (finely chopped and divided)
- ¼ cup cold water
- 1 teaspoon sesame oil
- 1.5 tablespoons vegetable oil
- 3 tablespoons ketchup
- ½ tablespoon cornstarch
- 2 teaspoons sugar
- ¾ teaspoon salt
- ½ teaspoon Shaoxing wine (optional)
- ½ teaspoon ginger (thinly sliced)
- ½ cup cold water
- 1 serving white rice (cooked)
Instructions
- Step 1: In a small bowl, whisk together ketchup, cornstarch, sugar, salt, Shaoxing wine, ginger, and ½ cup cold water. Set the sauce mixture aside.
- Step 2: Crack the eggs into a medium bowl, add the sesame oil, and beat until smooth and creamy.
- Step 3: Heat 1 tablespoon vegetable oil in a large non-stick pan over medium heat. Pour in the egg mixture and scramble gently until just set, about 2–3 minutes. Remove the eggs from the pan and set aside.
- Step 4: Add the remaining ½ tablespoon vegetable oil to the pan. Sauté the white part of the green onion for about 5 seconds until fragrant.
- Step 5: Add the chopped tomatoes and ¼ cup cold water to the pan. Cook gently for 3–4 minutes, stirring occasionally, until the tomatoes begin to soften.
- Step 6: Pour the prepared sauce over the tomatoes. Simmer for about 1 minute until the sauce thickens slightly.
- Step 7: Gently fold the scrambled eggs back into the tomato mixture, combining them carefully.
- Step 8: Sprinkle the green parts of the chopped green onion over the dish. Taste and adjust seasoning with extra salt if needed. Serve hot over cooked white rice or toss with noodles.
Tips & Variations
- For a richer flavor, use fresh tomatoes when in season or try adding a splash of soy sauce instead of Shaoxing wine.
- If you prefer a less tangy sauce, reduce the ketchup slightly or add a pinch more sugar.
- To make the dish vegetarian, omit the Shaoxing wine or substitute with a splash of vegetable broth.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to avoid overcooking the eggs. Adding a splash of water can help maintain moisture when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned tomatoes instead of fresh?
Yes, canned tomatoes can work in a pinch, but fresh ripe tomatoes provide a brighter, fresher taste that’s key to this dish.
Is Shaoxing wine necessary?
Shaoxing wine adds umami depth but is optional. You can skip it or replace it with a small splash of dry sherry or vegetable broth.
PrintHomemade Chinese Tomato Egg Stir-Fry Recipe
A quick and flavorful homemade Chinese Tomato Egg Stir-Fry combining tender scrambled eggs with a tangy tomato sauce, accented with aromatic ginger and green onions. This comforting dish is perfect served over fluffy white rice and showcases a balance of sweet, savory, and umami flavors.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
- Diet: Halal
Ingredients
Scale
Tomato Egg Stir-Fry
- 4 medium ripe tomatoes, chopped
- 6 large eggs
- 1 piece green onion, finely chopped and divided (white and green parts)
- ¼ cup cold water (for cooking tomatoes)
- 1 teaspoon sesame oil
- 1.5 tablespoons vegetable oil
- ½ teaspoon ginger, thinly sliced
Sauce
- 3 tablespoons ketchup
- ½ tablespoon cornstarch
- 2 teaspoons sugar
- ¾ teaspoon salt (plus more to taste)
- ½ teaspoon Shaoxing wine (optional)
- ½ cup cold water
To Serve
- 1 serving white rice, cooked
Instructions
- Combine the Sauce: In a small bowl, whisk together the ketchup, cornstarch, sugar, salt, Shaoxing wine, ginger, and ½ cup cold water until smooth. Set this sauce mixture aside while preparing the other ingredients.
- Beat the Eggs: Crack the 6 large eggs into a medium bowl. Add the teaspoon of sesame oil, then beat thoroughly until the mixture becomes smooth and creamy.
- Scramble the Eggs: Heat 1 tablespoon of vegetable oil in a large non-stick pan over medium heat. Pour in the beaten eggs and scramble gently until just set, about 2 to 3 minutes. Remove the eggs from the pan and set aside to keep warm.
- Sauté Onions: In the same pan, add the remaining ½ tablespoon of vegetable oil. Add the white part of the chopped green onion and sauté for about 5 seconds until fragrant to release the onion’s aroma.
- Cook the Tomatoes: Add the chopped tomatoes and ¼ cup of cold water to the pan. Cook while stirring gently for 3 to 4 minutes until the tomatoes begin to soften and release their juices.
- Thicken the Sauce: Pour the prepared sauce mixture over the softened tomatoes. Allow to simmer for about 1 minute, stirring occasionally, until the sauce thickens slightly to coat the tomatoes evenly.
- Fold in the Eggs: Gently add the scrambled eggs back into the tomato sauce. Carefully fold them together to combine without breaking up the eggs too much, allowing the flavors to meld.
- Garnish and Serve: Sprinkle the remaining green parts of the chopped green onion over the dish as garnish. Taste and adjust seasoning with additional salt if needed. Serve the tomato egg stir-fry hot over cooked white rice or toss with noodles for a satisfying meal.
Notes
- Shaoxing wine is optional but adds a deeper umami flavor; you can substitute dry sherry if unavailable.
- Use ripe, fresh tomatoes for the best balance of sweetness and acidity.
- Adjust sugar and salt according to your taste preference to balance the tanginess of the tomatoes and ketchup.
- This dish cooks quickly, so prepare all ingredients before starting for smooth execution.
- For a vegetarian version, ensure your ketchup and other sauces contain no animal-derived ingredients.
Keywords: Chinese tomato egg stir-fry, tomato scrambled eggs, quick Chinese dinner, easy Chinese home cooking, tomato egg recipe, Chinese comfort food
