Tomato & Egg Stir-fry
China's everyday home dish made with just tomato and egg. Fluffy scrambled egg meets sweet-tangy tomato, perfect spooned over rice. Few ingredients, minimal technique — in China it's often the first dish people learn to cook.
Ingredients
- Tomatoes · ripe, in big wedges2 each
- Eggs · beaten3 each
- Scallion · sliced1 stalk
- Sugar · tames the acidity1 tsp
- Salt0.5 tsp
- Oil2 tbsp
- Ketchup · optional, for color & umami1 tbsp
- Water or chicken stock · optional, for a little sauce2 tbsp
Steps
- ⏲ 2 min
Beat the eggs with a pinch of salt. Cut the tomatoes into big wedges.
- ⏲ 2 min
Heat plenty of oil over high heat, pour in the eggs, and once half-set, stir into big fluffy curds; set aside.
- ⏲ 3 min
In the same pan, stir-fry the tomatoes 2-3 minutes until juicy (ketchup deepens the color).
- ⏲ 1 min
Season with sugar and salt; add a splash of water or stock for a little sauce if you like.
- ⏲ 1 min
Return the eggs, fold gently, and finish with scallion (don't overcook the egg).
Spoon over warm rice and eat right away.
Tips & Variations
Variations
- Saucier: Add more water/stock to make it great for mixing into rice.
- Tomato-egg noodles: Spoon the same sauce over noodles (xihongshi jidan mian).
- With tofu: Add soft tofu to bulk it up.
- With veg: Toss in onion or pepper, or use it as a stir-fried-rice topping.
Tips
- Cook the eggs first and set them aside so they stay soft and don't overcook.
- Use plenty of oil on high heat for big, fluffy egg curds.
- A little sugar balances the tomato's acidity — adjust to your tomatoes.
- Ripe, juicy tomatoes make their own sauce; ketchup boosts color if they're pale.
- Add the egg back at the very end and fold gently.
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