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Tomato Egg Stir Fry (番茄捱鸡蛋)

If there’s one dish every Chinese household has made ten thousand times, it’s this one.

Sweet tomatoes, silky egg, and a glossy sauce that soaks straight into the rice beneath. It’s ready in ten minutes, uses five ingredients, and is somehow impossible to stop eating. Don’t overcomplicate it.

Servings
2
Prep Time
5
mins
Cook Time
10
mins
Ingredients
8
Total Time
15
mins

Pantry bits

  • Soy sauce
  • Sesame oil
  • Sugar

Ingredients

  • 3 eggs
  • 2 ripe tomatoes (roughly chopped)
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 2 spring onions (sliced)
  • Salt to taste
  • Neutral oil, for frying

Instructions

  1. Beat the eggs
  2. Season with a pinch of salt and beat well until combined.
  3. Fry the eggs
  4. Heat oil in a wok over medium-high. Add eggs and scramble until just set but still slightly underdone. Remove and set aside.
  5. Fry the tomatoes
  6. Add a little more oil. Add tomatoes and cook on high, stirring, until they break down and release their juices — 3–4 minutes.
  7. Season
  8. Add soy sauce, sugar, and a pinch of salt. Stir to combine.
  9. Return the eggs
  10. Add eggs back in. Toss together for 30 seconds — the eggs finish cooking in the tomato sauce.
  11. Serve
  12. Finish with sesame oil and spring onion. Serve immediately over steamed rice.

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Notes:

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  • Don’t overcook the eggs — they should be silky, not rubbery
  • Ripe, juicy tomatoes make this dish. Out of season? Add a tiny bit more sugar.
  • This is meant to be saucy — the sauce is the point. It soaks into the rice.

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Other recipes

Japanese Butter Shoyu Rice
Oyakodon (Japanese Chicken & Egg Rice Bowl)
Mapo Tofu-recipe
Mapo Tofu (麻婆豆腐)

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