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Tomato Egg Stir-fry Recipe

Chinese · Main course · 15 min total

A classic Chinese comfort dish featuring tender scrambled eggs and juicy tomatoes in a savory-sweet sauce, ready in minutes.

Ingredients

• 3 large eggs
• 2 medium ripe tomatoes (about 300g), cut into wedges
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1/4 teaspoon white pepper
• 2 green onions, sliced, for garnish

Instructions

1. Crack eggs into a bowl, add 1/4 teaspoon salt and a pinch of white pepper. Beat until well combined.
2. Heat 1 tablespoon oil in a wok or skillet over high heat. Pour in eggs and scramble quickly until just set but still moist. Remove and set aside.
3. Add remaining 1 tablespoon oil to the wok. Add tomato wedges and stir-fry for 1-2 minutes until they start to soften.
4. Sprinkle sugar and remaining 1/4 teaspoon salt over tomatoes. Stir and cook for another minute until tomatoes release their juices.
5. Return scrambled eggs to the wok. Gently toss everything together for about 30 seconds. Adjust seasoning if needed.
6. Transfer to a plate and garnish with sliced green onions. Serve immediately over steamed rice.

Tips

• Use ripe but firm tomatoes for best texture.
• For a saucier version, add 1 tablespoon ketchup with the sugar.
• Leftovers can be refrigerated for up to 2 days; reheat gently.

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