Chinese Tomato Egg Stir-Fry
Tomato Egg Stir-Fry
Soft scrambled eggs folded into sweet tomatoes and a light savory sauce, served hot over steamed rice.
Chinese tomato egg stir-fry is the kind of home dish that feels complete with very little. The eggs are cooked into broad, tender curds, the tomatoes soften into a bright sauce, and a small spoonful of sugar balances their acidity without making the dish taste sweet.
The key is to cook the eggs and tomatoes separately. Pull the eggs from the pan while they are still glossy, then let the tomatoes collapse just enough to release their juices. When the eggs return to the skillet, they soak up the sauce while staying soft.
Use ripe tomatoes if you have them, but firm supermarket tomatoes also work when they are cut into wedges and cooked with a splash of water. A little ketchup is optional in many home kitchens; here it adds color and body while the soy sauce keeps the flavor savory.
Serve the stir-fry immediately over steamed white rice. It is best while the sauce is loose and the eggs are just set, with scallions scattered over the top for a fresh finish.
Nutrition (per serving)
Directions
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1
Beat the eggs with 1/4 teaspoon salt until the whites and yolks are fully blended and lightly foamy.
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2
Heat 2 tablespoons neutral oil in a wok or wide skillet over medium-high heat until shimmering. Add the eggs and gently push them into large curds until just set but still glossy, 45 to 60 seconds.
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3
Transfer the eggs to a plate and wipe out any dry bits from the pan. Return the pan to medium-high heat with the remaining 1 tablespoon neutral oil.
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4
Add the scallion whites and ginger and stir-fry for about 20 seconds, just until fragrant.
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5
Add the tomato wedges, remaining 1/2 teaspoon salt, ketchup, soy sauce, sugar, and water. Cook, stirring and pressing a few tomato pieces, until the tomatoes soften and release a light sauce, 3 to 4 minutes.
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6
Return the eggs to the pan and fold gently until the curds are coated with the tomato sauce and warmed through, about 1 minute.
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7
Turn off the heat, drizzle with sesame oil, and scatter the scallion greens over the top.
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8
Serve immediately over steamed white rice, spooning the tomato juices over each bowl.
Ingredients
- Large Eggs:5
- Fine Salt:3/4 tsp
- Neutral Oil:3 tbsp
- Ripe Tomatoes, cut into wedges:1 lb
- Scallions, white and green parts separated and sliced:3
- Fresh Ginger, minced:1 tsp
- Ketchup:1 tbsp
- Light Soy Sauce:1 tsp
- Granulated Sugar:1 tsp
- Water:2 tbsp
- Toasted Sesame Oil:1/2 tsp
- Steamed White Rice, for serving:3 cups
Tips & Notes
- Stop cooking the eggs before they look fully dry; they finish when folded back into the tomatoes.
- If the tomatoes are very tart, add another pinch of sugar near the end.
- For a looser sauce, add 1 to 2 extra tablespoons water before returning the eggs to the pan.
