Chinese Tomato Egg Stir Fry

5 from 11 votes

Chinese Tomato Egg Stir Fry

This Chinese Tomato Egg Stir Fry is a Chinese comfort classic that is perfect over rice! The rich, aromatic tomatoes paired with the silky egg and egg ribbons throughout can be made in about 30 minutes!

Prep Time20

Cook Time15

Course: Main Course

Cuisine: Chinese

Servings:

Author: Chris Joe

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

US Customary - Metric

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

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.

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