Tomato and Egg Stir-Fry
A beloved Chinese home dish: silky scrambled eggs in a sweet-tangy tomato sauce, ready in under 20 minutes with two main ingredients.
Prep10 min
Cook8 min
Total18 min
Yield3 servings
LevelBeginner
Tomato and Egg Stir-Fry
Ingredients
US measurements with metric in parentheses.
Instructions
- Beat the eggs with ¼ tsp salt.
- Heat 2 tbsp oil in a wok or skillet over medium-high heat. Pour in the eggs and let them puff, then gently push into large curds. Remove while still slightly soft.
- Add the remaining oil and the tomatoes. Cook 3 to 4 minutes, pressing, until they release juices and soften.
- Stir in sugar and remaining salt, and simmer 1 minute until saucy.
- Return the eggs and fold in with the green onions. Serve over rice.
🌡 Food safety: Cook eggs until the whites and yolks are firm, especially when serving children, older adults, pregnant people or anyone with a weakened immune system. Wash hands and surfaces after handling raw meat, poultry, seafood or eggs, and refrigerate leftovers within 2 hours.
Tips for success
- Ripe tomatoes give the best sauce; peel them if the skin bothers you.
- A pinch of sugar balances acidity.
Substitutions
- A splash of ketchup works with out-of-season tomatoes.
- Add a few drops of sesame oil to finish.
Storage & reheating
Best fresh; refrigerate up to 2 days.
Estimated nutrition per serving
Estimate only. Calculated roughly from typical ingredients; real values vary by brand and portion.
| Calories | ~290 kcal |
|---|---|
| Protein | ~13 g |
| Carbohydrates | ~18 g |
| Fat | ~19 g |
Frequently asked questions
Which tomatoes work best?
Ripe, juicy vine or Roma tomatoes.