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Chinese Tomato Egg Stir-Fry is a childhood favorite of mine – I still love how the tangy tomatoes with the scrambled eggs turn into the most magical gravy-like consistency that is perfect over rice!
Watch the Tomato Egg Stir Fry Recipe Video!
Table of Contents
Ingredient Tips
- Tomatoes – I used vine-ripe tomatoes; you can substitute with Roma. You want to use tomatoes that have a thin skin (so it easily falls off while cooking), are vibrant in color, and is naturally sweet. If you are using tomatoes with a thick skin, peel them before cooking. Do not use cherry or grape tomatoes. I was taught to cut the tomatoes into quarters. Quartered tomatoes are small enough to break down and create the delicious sauce-like consistency, but are still large enough to hold up against the scrambled eggs.
- Eggs – I used large American eggs. If you are using small eggs, use 1 more.
- white pepper – I love white pepper and it’s used very commonly in Chinese cooking (another “secret ingredient” for cooking restaurant quality Chinese food at home). It has an earthier, less spicy flavor than black pepper. I recommend having some in your pantry but if you can’t find it, you can always substitute with black pepper.
- Shaoxing Wine – This is one of my favorite Chinese pantry staples. It adds a depth of flavor and complexity to the sauce and truly one of my “secret ingredients” for making restaurant quality Chinese food. If you can’t find it, you can substitute with mirin, sherry, or even chicken broth.
Love eggs and have extra? Make my viral Egg Drop Soup (or Chicken Corn Egg Drop Soup, if you’re looking for a heartier version). Or make soft boiled Ramen Eggs or Korean Marinated Eggs (Mayak Eggs)!
Recipe Instructions
1. Scramble (Half of) the Eggs
The first step of making Chinese Tomato Egg Stir-Fry is to soft scramble half of your beaten eggs. This is going to be one element of the contrasting texture of this dish.
Beat your eggs in a bowl. Heat 1 tbsp of oil over medium high heat in your wok or large pan; add in half of the beaten eggs. Remove once soft scrambled and set aside.
2. Sauté Aromatics and Simmer Tomatoes
In the same wok or pan, sauté the garlic and ginger for a few seconds until they become fragrant. Add your quartered tomatoes to cook; slightly crush them to help break them down. Continue cooking the tomatoes over medium high heat for 2-3 minutes until they are broken down and the mixture is slightly loose.
Don’t worry if the tomatoes looks too loose – once you add the remaining eggs and scallions, the dish will continue to thicken. You will also be adding a cornstarch surry to thicken the stir-fry. I like mine on the thicker side, with almost a gravy-like consistency.
3. Temper in the Remaining Egg
Once the tomatoes are broken down, add in the remaining half of your eggs. Stir gently to let the eggs set in the hot tomato mixture. This is a technique called tempering; pouring your beaten eggs into the hot tomatoes will cook the eggs into a silky texture. The color of your tomatoes should lighten as the eggs continue to cook.
Once the eggs have set into the tomatoes, add back the soft scrambled eggs and scallions; stir gently to combine. At this point, the tomatoes and egg mixture should still look quite loose and watery; at this point, you’ll add your cornstarch slurry a few tablespoons at a time. Do not pour all of it in at one time! Continue simmering while adding the cornstarch slurry; you’ll see the tomatoes and eggs thicken to a gravy-like consistency.
Serve your Chinese Tomato Egg Stir-Fry over steamed white rice and enjoy!
PRO TIPS
Expert Tips + Storage
Tomato Tips – I like using vine-ripe tomatoes but you can also use Roma tomatoes. You want to use tomatoes that have a thin skin (so it easily falls off while cooking), are vibrant in color, and is naturally sweet. If you are using tomatoes with a thick skin, peel them before cooking. Do not use cherry or grape tomatoes. I like cutting the tomatoes into quarters. Quartered tomatoes are small enough to break down and create the delicious sauce-like consistency, but are still large enough to hold up against the scrambled eggs.
Consistency and Texture – Two of the key elements of this dish are consistency and texture. I love the contrast in textures between the silky and soft scrambled eggs and broken down tomatoes! My preferred consistency for Chinese Tomato Egg Stir Fry is a gravy-like consistency.
To get this, keep an eye on:
- Don’t overcook your soft scrambled eggs.
- Cook your tomatoes just until they break down and the skin comes off.
- Pour the second half of your beaten eggs slowly into the hot tomatoes so you can temper the eggs properly.
- Use the cornstarch slurry to get to your preferred consistency.
Cornstarch Slurry – This is your secret weapon to getting your Chinese Tomato Egg Stir Fry to the perfect consistency. Near the end of cooking, you may find that the dish is too watery – that is OK! Add a couple tablespoons of your cornstarch slurry as the dish continues to cook and thicken. Do not pour it all in at one time – you want to use the slurry to get to the exact consistency that you prefer.
Storage – You can store leftover Chinese Tomato Egg Stir-Fry in an airtight container for up to 3- days in the refrigerator. I prefer to reheat this quickly in a large pan over medium-high heat. You can also microwave it.
If it is your first time cooking with a wok, make sure to read my “How To Season a Wok” post. You can also use a large pan, cast iron, or even a dutch oven.
What to Serve with Chinese Tomato Egg Stir-Fry
I love eating this over a bowl of white rice and pairing it with other simple, savory Chinese dishes! Vegetable dishes like Garlic Bok Choy, Din Tai Fung Garlic Green Beans, Chinese Eggplant with Garlic Sauce, and Chinese Smashed Cucumber Salad would all go perfectly as a side dish! For my spicy-lovers, I can never resist drizzling some of my homemade Chinese Chili Oil on top!
If you tried this Chinese Tomato Egg Stir-Fry or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Chinese Tomato Egg Stir Fry
Equipment
Ingredients
- 1.5 lb tomatoes, roughly 750g, about 6 medium size tomatoes
- 4 large eggs, beaten, divided in half
- 1 tbsp ginger, minced
- 3 cloves garlic, minced
- 1/2 tsp white pepper
- 1 tsp kosher salt
- 1 tsp sesame oil
- 1 tbsp shaoxing wine
- 2 scallions, chopped
- 2 tbsp neutral oil
Cornstarch Slurry
- 1/4 cup water
- 1/2 tbsp cornstarch
Instructions
- In a large pan or wok, heat 1 tbsp of oil over medium high heat, soft scramble half of the egg and set aside.
- In the same pan over high heat, add 1 tbsp of oil and fry garlic and ginger for 15 seconds until fragrant.
- Add chopped tomatoes and season with salt, white pepper, sesame oil, and shaoxing wine. Simmer for 3-5 minutes over medium high heat to break down the tomatoes.
- Add remaining eggs and let the eggs sit in the tomatoes for 30 seconds until they set, stirring gently. Add reserved soft scrambled egg and scallions and mix to combine. If the stir fry is too loose, add the cornstarch slurry 2 tbsp at a time and stir until the stir fry becomes gravy-like. Top with scallions and serve over rice – enjoy!
Notes
- Don’t overcook your soft scrambled eggs.
- Cook your tomatoes just until they break down and the skin comes off.
- Pour the second half of your beaten eggs slowly into the hot tomatoes so you can temper the eggs properly.
- Use the cornstarch slurry to get to your preferred consistency.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Staple comfort food!
All time favourite!!!
When studying abroad in China I was in love with this meal, and this recipe nails it. So simple and yummy. @nmtrumble
Tried making this, and so good. Thanks for the recipe!!
Tried making this and so good. Thx for the recipe
I live this recipe! It’s become one of my comfort foods for whenever I want something that warms me up.
Thank you for sharing!!
Fantastic dish!
I’ve made many of CJ’s recipes but this is the favorite for my husband! He is such a huge fan of this tomato egg-stir fry that it’s been added on rotation in our menu. We don’t eat raw tomato much in our household but this cooked tomato with egg satisfies alllll the cravings.
A must try recipe. We are thankful for the recipe
Best regards
The eggsplorers
I’m so glad you enjoyed!
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