Tomato Egg Stir-fry is a Chinese classic that’s simple, 10-minute quick, and absolutely delicious. It’s made with just a few ingredients, juicy tomatoes, fluffy scrambled eggs and a few seasonings, but the flavors are so comforting and satisfying.
This dish is a staple in Chinese households, and for good reason! It’s great served over a bowl of rice for an easy meal. Let me walk you through how I make it. It’s one of those dishes you’ll want to keep in your regular rotation.
Isn’t it amazing how some of the tastiest food can be so simple and basic? I love recipes that don’t need a ton of fancy ingredients or complicated steps to deliver big flavor. It’s proof that you don’t need much to create something truly delicious.
A dish like Tomato Egg Stir-fry is the perfect example, just tomatoes, eggs, and a few flavor enhancers, yet it’s bursting with comfort and flavor. It’s the kind of meal that reminds you that sometimes, less really is more when it comes to cooking.
What is Tomato Egg Stir Fry
Tomato Egg Stir-fry, or 番茄炒蛋 (Fān Qié Chǎo Dàn), is one of the most beloved dishes in Chinese cuisine. It’s a simple combination of juicy tomatoes and fluffy scrambled eggs, lightly seasoned to let the ingredients shine. Despite its humble nature, it’s a dish that holds a special place in many hearts across China and beyond.
Tomato Egg Stir-fry doesn’t have a grand or ancient history, but its roots are deeply tied to everyday home cooking in China. It’s considered a comfort food, often one of the first recipes kids learn to cook. The dish became popular because of its simplicity, affordability, and versatility. You don’t need fancy ingredients or special equipment, just a wok (or even a regular pan), a few pantry staples, and fresh produce.
While every region in China has its own spin on recipes, Tomato Egg Stir-fry is universally loved, making it somewhat of a “national dish.” Its tangy, savory, slightly sweet flavor profile appeals to all ages, and it’s a go-to meal for busy days or when you just need something quick and satisfying.
What makes Tomato Egg Stir-fry special is its balance of flavors. The tomatoes bring tanginess and sweetness, while the eggs add richness and softness. A pinch of sugar enhances the natural flavors, while salt ties it all together. Some variations include garlic, scallions, or soy sauce, but the beauty of the dish is that it doesn’t need much to taste amazing.
This dish isn’t just popular in China, it’s made its way into kitchens worldwide. Whether it’s through Chinese immigrants bringing their food traditions abroad or travelers falling in love with its simplicity, Tomato Egg Stir-fry has become a global comfort food.
Ingredients Needed
- Tomatoes: I like using ripe Roma tomatoes or tomatoes on the vine because they’re juicy with thin skin, but firm enough to hold their shape when cooked. They’re perfect for this dish. I avoid cherry or plum tomatoes since their skin-to-flesh ratio isn’t quite right for stir-frying.
- Eggs: These are the heart of the dish, adding a soft and fluffy texture that goes so well with the tangy tomatoes. I mix them with fish sauce for extra flavor.
- Fish Sauce: This is my secret to giving the eggs a deeper, salty taste. If you don’t have or like the fish sauce, simply substitute it with salt.
- Soy Sauce: It adds a nice balance of savory and slightly sweet flavors to the dish.
- Sugar: Just a little sugar balances the tomatoes acidity and brings out their natural sweetness.
- Pepper: A touch of pepper adds a subtle kick that ties everything together.
- Scallions: I love adding scallions for a pop of fresh flavor and a bit of color. I use the green parts for garnish.
- Oil: A neutral-flavored oil works best for stir-frying.
- Jasmine Rice: This is my favorite way to serve the dish. Its fragrant, slightly sticky texture soaks up all the delicious juices perfectly.
- Optional Garnishes: I sometimes drizzle on extra soy sauce, chili oil, or even chili crisp for a bit of heat and extra flavor. It’s a great way to customize it to your taste!
How to Make Chinese Tomato Egg Stir Fry
First, I prep everything because this dish cooks fast. I start by cutting some ripe tomatoes into chunks (you can also cut them into wedges). Then, I whisk my eggs with a bit of fish sauce and a sprinkle of pepper. The fish sauce gives the eggs a great savory flavor that makes all the difference.
Next, I heat some oil in a non-stick skillet over medium-high heat. Once it’s hot, I toss in the tomatoes along with a splash of soy sauce and a little sugar. I stir everything together and let the tomatoes cook for about 1-2 minutes. I like them to soften just enough to release their juices but still hold their shape. Then, I mix in some sliced scallion greens for a bit of freshness and then transfer the tomato mixture to a plate.
Now, I wipe the skillet clean with a paper towel and place it back on the heat. I add a bit more oil and let it get nice and hot. Then, I pour in the eggs and scramble them with a spatula. I keep the eggs soft and slightly runny because they’ll finish cooking when I add the tomatoes back in.
Finally, I gently fold the tomatoes into the eggs, just enough to combine everything without breaking up the tomatoes too much.
Once the eggs are cooked through, I take the skillet off the heat and serve the stir-fry right away over jasmine rice.
For a little extra kick, I sometimes drizzle on some chili oil, chili crisp, or even a bit more soy sauce. It’s so simple but full of flavor. It’s one of those dishes I could eat any day of the week!
Alpana’s Tips
Choose the Right Tomatoes: Use ripe Roma tomatoes or tomatoes on the vine. They’re juicy but firm, so they won’t turn mushy when cooked. If your tomatoes are very acidic, a pinch more sugar can help balance the flavor.
Prep Everything First: This dish comes together quickly, so have all your ingredients chopped, whisked, and ready to go before you start cooking.
Season the Eggs: Whisking fish sauce and pepper into the eggs before cooking adds a subtle depth of flavor. You can also add a tiny splash of water to make the eggs fluffier.
For Tender, Custardy Eggs: Some recipes have you scramble the eggs until fully cooked, take them out, and then add them back in after cooking the tomatoes. I’ve tried that method, but I find it makes the dish drier since the eggs are cooked twice. Instead, I cook the tomatoes first and take them out. Then, I add them back in when the eggs are only partially cooked. This way, the tomato juices mix with the slightly runny eggs, creating a luscious, custardy texture. Plus, the eggs only cook once, making them soft and tender. It’s such a simple adjustment, but it really makes the dish so much better!
Don’t Overcook the Eggs: Cook the eggs until they’re just set but still a little runny. They’ll finish cooking when you mix them with the hot tomatoes.
High Heat for Fluffy Eggs: Use high heat when scrambling the eggs to help them puff up quickly. Keep stirring to prevent them from sticking.
Balance the Flavors: Adjust the sugar, soy sauce, or fish sauce to suit your taste. Tomatoes vary in sweetness and acidity, so tweak the seasoning as needed.
Add Scallions at the End: Stir in the green parts of the scallions right before serving for a pop of freshness and vibrant color.
Customize Your Garnishes: Drizzle chili oil, chili crisp, or even a bit of extra soy sauce for added flavor. A dash of sesame oil can also enhance the dish.
Serve Immediately: This dish tastes best hot and fresh off the stove, especially when paired with warm jasmine rice.
You might not have heard of this simple stir-fry before, but once you try it, I’m sure it’ll become a favorite in your kitchen. It’s quick, comforting, and packed with flavor, proving that the simplest dishes are often the most satisfying. Give it a try, you’ll love how something so basic can taste so amazing!
Tomato Egg Stir Fry, on our Gypsy Plate… enjoy!
More great egg dishes:
Indian Egg Bhurji
Cajun Eggs Cochon
Denver Omelet
Zucchini Slice
Eggs in Purgatory
Menemen
Migas
Tomato Egg Stir-Fry
My easy Tomato Egg Stir Fry is a flavorful variation of your regular scrambled eggs. They make a great breakfast or light dinner served over rice.
Ingredients
- 6 eggs, beaten
- 2.5 tsp fish sauce
- pepper to taste
- 3 Tbsp oil, divided
- 4 medium ripe tomatoes (Roma or tomatoes on vine), cut into chunks
- 1 Tbsp soy sauce
- 1 tsp sugar
- 2 scallions, green parts, sliced
- Jasmine rice for serving
Instructions
- Whisk the eggs along with pepper and fish sauce.
- Heat 1.5 Tbsp of oil in a non-stick skillet over medium-high heat. When the oil is hot, add the tomatoes, soy sauce, and sugar, and stir well. Cook for 1-2 minutes, or until the tomatoes soften slightly but keep their shape. Mix in the green onions, then quickly transfer everything to a plate or bowl.
- Wipe the pan clean with a paper towel and place it back on high heat. Add another 1.5 Tbsp of oil and heat it until hot. Pour in the eggs and quickly scramble them with a spatula until they are mostly cooked, leaving them a little bit runny. Add the tomatoes and gently fold them into the eggs until everything is just combined and the eggs are fully cooked. Garnish with more scallion, if desired, and serve immediately over jasmine rice.
- You can also on drizzle more soy sauce, hot sauce, chili oil or chili crisp for more flavor.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 285Total Fat 18gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 14gCholesterol 279mgSodium 629mgCarbohydrates 19gFiber 2gSugar 5gProtein 12g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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