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Tomato egg stir-fry on a dish with chopsticks on the side.

Tomato Egg Stir-Fry

This 10-minutes tomato egg stir-fry is a staple Chinese comfort food that is popular in many Chinese household. The tomato bring sweet and tangy notes, whereas the scrambled egg is rich and savory. This is one of our go-to dishes on a busy weeknights.
Course lunch, Side Dish, supper
Cuisine Chinese
Keyword chinese, egg, stir-fry, tomato
Prep Time 5 minutes
Cook Time 5 minutes
Servings 2 servings
Calories 384kcal


  • 4 large eggs
  • 1/4 tsp salt for the eggs
  • 1 pinch white pepper
  • 1 1/2 large tomatoes
  • 2 tbsp sugar
  • 1 tsp shaoxing wine
  • 1/2 tsp sesame oil
  • 1/4 tsp salt for the tomato
  • 1/4 cup water
  • 3 tbsp vegetable oil
  • 1 green onions chopped


  • Cut the tomatoes in 8 wedges, and finely chop the green onions. Set aside the white part of the green onions.
  • In a mixing bowl, whisk the eggs together. Add salt and pepper, and combine together.
  • Heat 2 tbsp of oil on medium heat, and pour egg mixture. With a rubber spatula, gently pull the eggs across the pan, creating egg curdles. Continue for 2-3 minutes, or until cooked. Remove from heat and set aside the eggs on a plate. Clean off the plate with a paper towel.
  • Heat 1 tbsp of oil on medium high heat on the same pan, then add the white part of the green onions. Let cook for 1 minute. After, add your tomatoes and let cook for 2 minutes. Next, add the shaoxing wine, sesame oil, sugar, salt and water. Let cook for 2-3 minutes, or until the tomatoes are starting to soften.
  • Add the eggs to the pan and stir together to combine.
  • Sprinkle green onions on top and serve with white rice.


Calories: 384kcal | Carbohydrates: 32g | Protein: 5g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 9g | Trans Fat: 3g | Sodium: 37mg | Potassium: 453mg | Fiber: 10g | Sugar: 18g | Vitamin A: 1210IU | Vitamin C: 20mg | Calcium: 174mg | Iron: 3mg