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!
Ingredients
- 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
Instructions
- 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!
Video
Notes
- I prefer using vine tomatoes because they are juicier but you can substitute this with any tomatoes you like.
- Soy sauce brands can differ in terms of sodium levels so feel free to adjust to taste!
- Make sure to get all the prep work done before you heat up your wok as this dish is meant to be quick.
- 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.
- 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.
- Make sure to use fully ripe tomatoes as they are juicier and produce a better texture.
- If you can’t find Shaoxing rice wine, you can use mirin or dry sherry which are more common.