Chinese Tomato Egg Stir Fry Recipe

Chinese Tomato Egg makes for a great vegetarian meal and is perfect for those days when you want to be in and out of the kitchen. Every Chinese home has its own version of tomato egg and this is my take on it! The tangy stew-like tomato along with the soft silky eggs are the perfect combination to enjoy over a bed of rice.

My fiance does not like tomatoes but he LOVES it when I make this quick and homey meal. It also happens to be one of my comfort foods when I don’t know what else to eat or when I want a quick healthy and delicious home-cooked meal.

What is Chinese Tomato Egg Stir Fry?

Tomatoes and eggs are a perfect match across various cultures – think shakshuka and huevos rancheros. While there are a lot of creative ways to incorporate these two golden ingredients to create a flavorful dish, my personal favorite is something fairly simple– cook them stir-fried Chinese-style where they are the star of the dish.

So what exactly is Chinese tomato egg? As the name suggests, it is a dish that incorporates tomatoes and soft scrambled eggs. The garlic and scallions add to the aroma, and the sweet and savory flavors from the sugar and soy sauce perfectly complement the slightly tangy tomatoes and velvety, creamy eggs. 

This hearty dish is full of nutrients and tastes just as good as your guilty pleasures. Plus, it is quick and easy to make even during the weekdays when everyone’s busy with the hustle and bustle of their daily lives. 

Why you’ll love this recipe

Tomato Egg perfectly embodies the common phrase “less is more”. Although it doesn’t involve any fancy ingredients or complicated cooking techniques, it is a huge hit because the simple ingredients complement each other so well!

One of the best things about making Chinese tomato egg stir fry is the simplicity of the process. You can make it in about 10 minutes using just a single pan. And yes, this also means that it requires minimal cleanup.

It is easily one of my favorite dishes in Chinese cuisine I make it at least once throughout the week. The simple yet distinct flavor notes and textures of this dish are so satisfying that I can eat it any time of day– whether for breakfast, lunch, or dinner.

My love for Tomato Egg didn’t end there. During busy work days when I come home from work, I would just cook some fresh rice, whip up some Tomato Egg while the rice is cooking, and voila! I have a complete, balanced meal in under 15 minutes! If you want to learn how to make Chinese tomato egg stir fry, you’ve come to the right place.

Chinese Tomato Egg Stir Fry Ingredients & Substitutions

Tomatoes: I like using tomatoes on the vine because they’re juicier than other tomato varieties but you can use any type of tomatoes you like including beef steak, plum, Campari, or Roma tomatoes.

Garlic cloves: garlic is an essential ingredient in this dish because it adds a delicious garlicky flavor and aroma. Feel free to add more but not less!

Scallion – this dish always starts with a fragrant scallion oil and to do this, you’ll want to keep the white and green parts separated.

Sugar: tomatoes are acidic and the sugar will help tone it down.

Water: water is added to help create the luscious sauce.

Soy sauce: added for seasoning and depth of flavor. I use the Pearl River Bridge brand but you can use what you prefer/like.

Neutral oil: any neutral-tasting oil with a smoke high point will work including avocado, corn, canola, vegetable, sunflower seed, grapeseed, and peanut oil.

Salt: just a pinch is needed! Add to taste – you may not even need to add this.

Egg Mixture Ingredients & Substitutions

Eggs: any size of eggs would work for this dish!

Sesame oil: adds some richness and boldness to the eggs. My go-to brand is Kadoya.

Shaoxing wine: the addition of this Chinese cooking wine makes it taste just like the restaurant. You substitute this with mirin or dry sherry, which are more commonly available.

Salt: adds some flavor and seasoning to the eggs. No need to add too much since we’ll be adding the soy sauce to the dish.

Ground white pepper: added for floral and peppery flavor. Just a dash is all you need! You can substitute with ground black pepper.

How to make Chinese Tomato Egg Stir Fry

Whether it’s your first time trying out Tomato Egg or you want to explore a different version of this recipe, simply follow these steps:

Step 1: Prepare the Eggs.

Start by cracking the eggs in a mixing bowl and adding the sesame oil, Shaoxing wine, white pepper, and salt. Beat the eggs for a minute and then set aside.

Step 2: Prepare the tomatoes & aromatics.

If you’re using fresh tomatoes, cut them in half and cut each half into three wedges. Make sure to remove the stems.

Next, mince the garlic, and chop the scallions finely. Make sure to keep the white and green parts separated. The white parts are best for sauteing, while the green parts are ideal for garnishing.

Step 3: Cook the eggs.

Preheat your wok or deep pan over medium heat until it starts to smoke. Add a tablespoon of oil and pour in the egg mixture right away. Scramble the eggs until they’re slightly underdone and then remove them from the wok to stop the cooking. You’d want them underdone as you’ll cook them again later together with the other ingredients.

Step 4: Cook the rest of the dish.

Once you’ve cleared your wok, add another tablespoon of oil and then saute the garlic and white part of the scallions. After a minute, you can already add the tomatoes, salt, sugar, and water, making sure that everything is combined thoroughly. 

After about two to three minutes, you should see the tomatoes soften. Once they do, it’s time to add in the cooked eggs and season with soy sauce and salt according to your preference.

Step 5: Assemble and serve.

Transfer the eggs to a bowl or plate and then garnish with the green parts of the scallions. If you love spicy food, feel free to drizzle some chili oil. This dish is also best served with steamed rice so make sure that you have some ready before cooking this quick dish!

Cooking Tips for Chinese Tomato Egg Stir Fry

  • When choosing tomatoes, you want to pick ones that aren’t too hard because that’s a sign that it’s not ripened and juicy. Fully ripe tomatoes are juicier and produce a better texture. I always use tomatoes on the vine because they are naturally juicer than other tomato varieties so even if they are on the harder end, they’re still good to use.
  • Soy sauce brands can differ in terms of sodium levels so always adjust to taste.
  • This dish cooks quickly so you want to make sure to get all the prep work done before you start cooking. Have everything chopped and ready to go so you’re not scrambling.
  • The key to an extra flavorful dish is the infused garlic scallion oil. Allow the garlic and white part of the scallion to cook in the oil for 2 to 3 minutes to ensure maximum flavor is extracted into the oil. Cooking aromatics for this long can cause them to burn or brown quickly, so be sure to keep an eye on the heat. I recommend medium-low heat.
  • When making this dish, timing is important. You don’t want the eggs to be too runny or overcooked, so as soon as they are set but still slightly underdone, remove them from the heat. The eggs will be added back to the pan and finished cooking.
  • Depending on the ripeness and juiciness of the tomato will depend on the amount of liquid it releases. If you find that it’s too runny, you can either cook it down for longer until the liquid has evaporated or add a cornstarch slurry to thicken the sauce. If using a cornstarch slurry, mix 1 teaspoon cornstarch with 1 teaspoon water then slowly drizzle in half, to start. If you find that it’s not thick enough, add the remaining half.

Frequently Asked Questions

What can I serve with Chinese Tomato Egg Stir Fry?

The classic way to enjoy Chinese tomato egg stir fry is with a fresh bowl of cooked rice. Jasmine rice is an ideal accompaniment to this dish because it soaks up all the flavors of the sauce but you can enjoy this with any type of rice. Chinese tomato egg can also be served on top of noodles! Simply cook your choice of noodles and serve with tomato egg on top. While this isn’t as common, you can also serve the tomato egg over a piece of toasted bread for a quick and tasty breakfast.

How can I make Chinese Tomato Egg spicy?

This dish is typically mild in spice however if you want to make this spicy, you can either drizzle chili oil right before serving like I do. You can also add some sliced peppers with the garlic and white of the scallions to infuse some of the spiciness into the oil.

Can I make Chinese Tomato Egg in advance?

While this dish is best enjoyed fresh and hot, it can definitely be made in advance and reheated. After cooking the dish, keep it stored in an air-tight container in the fridge. When you’re ready to serve, reheat it in the microwave until warmed through.

How long can I store Chinese Tomato Egg?

Chinese tomato egg should be stored in an air-tight container or well-wrapped with saran wrap in the fridge. It should last for up to 3 days in the fridge.

Looking for more easy and delicious Chinese-style recipes?

Here are my most popular dishes!

  • Chinese Garlic Fried Rice – this garlickly fried rice dish comes together in just 20 minutes! If you’re a garlic lover, this recipe is for you.
  • Suan Cai Yu – also known as Sichuan Fish with Pickled Mustard Greens, is Chinese comfort food at its finest. The combination of fragrant aromatics like ginger, garlic, and scallions with the spicy and numbing Sichuan peppers, and the tangy pickled mustard greens beautifully complement the soft and delicate fish.
  • Ginger Scallion Noodles – these ginger scallion noodles are packed with aromatic flavors from the infused ginger scallion oil. Another 20 minute recipe you can add to your rotataion!
  • Shrimp Pan Fried Noodle – this noodle dish is made of crunchy egg noodles smothered in a thick seafood gravy and juicy succulent shrimp. A classic Cantonese favorite!
  • Air Fryer Char Siu – Char siu or Chinese BBQ Pork, but make it easy! This air fryer char siu version is perfect if you want restaurant-quality char siu without having to put in extra time and effort.
  • Pea Shoots with Garlic – this is a family favorite vegetable dish in my home. It’s my go-to veggie for a quick stir-fry, and only a few ingredients are needed!

Chinese Tomato Egg Stir Fry Recipe

This tomato and egg combo will keep you coming back for more. Turn it up a notch and add a drizzle of chili oil on top. Enjoy!
Servings 2
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


  • 4 medium tomatoes on the vine
  • 2 garlic cloves minced
  • 1 scallion chopped (green & whites separated)
  • 2 tsp sugar
  • 2 tbsp water
  • 1 tbsp soy sauce adjust to taste
  • 2 tbsp neutral oil
  • salt to taste

Egg Mixture

  • 5 eggs
  • 1/2 tsp sesame oil
  • 1/2 tsp Shaoxing wine
  • 1/4 tsp salt
  • dash of white pepper


  • In a bowl, crack 5 eggs and add the sesame oil, Shaoxing wine, white pepper, and salt. Whisk well and set aside.
  • Cut the tomatoes in half and cut each half into three wedges.
  • Mince the garlic. Chop the scallions (keep the white and green parts separated).
  • Heat 1 tablespoon of oil in a wok or deep pan. Pour in the egg mixture and scramble until slightly underdone. Remove and set aside in a bowl.
  • In the same pan, heat the remaining tablespoon of oil over medium-low heat. Add the garlic and white part of the scallion and cook for 2 to 3 minutes. Keep an eye on them to prevent them from burning or browning too quickly.
  • After one minute, add the tomatoes and increase the heat to medium-high. Stir in the salt, sugar, and water then mix well.
  • Once the tomatoes have softened, about 2-3 minutes, mix in the cooked eggs. Season with soy sauce and salt to taste.
  • Garnish with the green part of the scallions and serve with rice.
  • Optional – drizzle some chili oil on top!



  1. I prefer using vine tomatoes because they are juicier but you can substitute this with any tomatoes you like.
  2. Soy sauce brands can differ in terms of sodium levels so feel free to adjust to taste!
  3. Make sure to get all the prep work done before you heat up your wok as this dish is meant to be quick.
  4. A large non-stick wok is best for cooking this dish as it allows you to toss the ingredients around without making a huge mess but any deep pan would work too. 
  5. When making this dish, timing is important. You don’t want it to be too runny or overcooked, so as soon as the eggs are set but still slightly underdone, remove them from the heat.
  6. Make sure to use fully ripe tomatoes as they are juicier and produce a better texture.
  7. If you can’t find Shaoxing rice wine, you can use mirin or dry sherry which are more common.
Course: Dinner, Lunch, Main Course
Cuisine: Cantonese, Chinese
Keyword: Quick & Easy, Quick Meal, Vegetarian

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*Disclosure: I only recommend products I would use myself and all opinions expressed here are my own. This post may contain affiliate links that where I may earn a small commission, at no additional cost to you. *

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