Homemade 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
