Chinese Tomato Egg Stir-fry

Chinese Tomato Egg Stir-Fry

This is a super easy, fast, simple, and cheap dish to make. It is typically served over a steamy bowl of rice or as a side dish. Definitely one of my go-to dishes on days when I’m not sure what to eat since most of the ingredients are a stable in my kitchen. 

 Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes
Servings: 2 to 3  


  • 3 large eggs
  • 2 small-medium tomatoes
  • 1/2 teaspoon of shaoxing wine
  • 2 scallions, chopped
  • 2 teaspoons of sugar (see note)
  • 1/8 teaspoon of salt (see note)
  • 1/8 teaspoon of white pepper
  • 1 clove of garlic, minced
  • 1-3 tablespoons of water (see note)
  • 4 tablespoons of oil
  • Adjust the sugar and salt to your taste!
  • Liquid from the tomato will typically cook off quickly if you are using a wok so you may need to add more water.


  1.  Cut your tomato into small wedges, mince the garlic, and chop the scallion.
  2. Crack the eggs into a bowl and season it with salt, white pepper, and Shaoxing wine. Beat it for a minute or until bubbles form at the surface. 
  3. Heat 2 tablespoons of oil in a wok or skillet over medium heat. When the oil starts to slightly smoke, add in the egg and scramble for ~30 seconds to 1 minute. As soon as the egg is almost cooked, remove it to a bowl or plate immediately.
  4. Add 2 more tablespoons of oil to the wok or pan, turn the heat to medium high, and add in garlic. Stir for a brief 5-10 seconds until fragrant and toss in the tomato wedges. Stir-fry for 2 minutes then add in 2 teaspoons of sugar, sprinkle of salt, and 1 tablespoon of water. Add 1-2 more tablespoons of water if the liquid has been cooked off. 
  5. Stir-fry for another 1-2 minutes until tomato is soften. Lower heat to medium and add the cooked egg back in. Combine everything together and stir-fry for another minute or until the sauce thickens to your liking.
  6. Remove from heat and toss in the scallion. Mix well and serve!

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