I enjoy this recipe because it’s light, flavorful, and comes together so effortlessly. The balance of sweet-tart tomatoes and savory eggs makes it incredibly comforting. I like how the eggs stay tender and fluffy while the sauce adds a tangy, umami depth that pairs beautifully with steamed rice. Plus, it’s made with basic pantry ingredients and cooks in under 15 minutes—perfect when I need a meal that feels homemade without the fuss.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 large eggs 4 tomatoes medium-sized 2 tablespoons cooking oil neutral cooking oil 2 stalks green onion 1 teaspoon ginger minced 1 clove garlic minced 2 tablespoons ketchup ¼ teaspoon sugar ½ teaspoon sesame oil 1 tablespoon soy sauce 1 tablespoon oyster sauce 1 teaspoon cornstarch ½ teaspoon salt adjust to taste ¼ teaspoon white pepper ⅓ cup stock or water
Directions
I start by blanching the tomatoes to peel off their skin easily. I cut a small X mark at the bottom of each tomato, then place them in boiling water for about 30 seconds before transferring them to ice water. Once cooled, I peel off the skin and cut the tomatoes into wedges or bite-sized chunks.
Before cooking, I prep all my ingredients—mince ginger and garlic, chop green onions, and whisk the eggs with salt and pepper. I also mix together the sauce ingredients: soy sauce, oyster sauce, sugar, salt, white pepper, cornstarch, and stock or water.
I heat 1 tablespoon of oil in a wok or skillet and pour in the eggs, stirring gently until they’re just set but still soft and slightly runny. I remove them immediately and set them aside.
I wipe the pan clean, then heat the remaining oil. I sauté the ginger, garlic, and the white part of the green onions for about 15 seconds until fragrant.
I add the chopped tomatoes and the prepared sauce to the pan, cooking for 2–3 minutes until the tomatoes soften and release their juices. If the sauce seems too thick, I add a splash of stock or water for a slightly saucier texture.
I return the scrambled eggs to the pan, gently breaking up any large pieces and tossing everything together for about 30 seconds.
I finish with a drizzle of sesame oil and garnish with chopped green onion before serving. I love enjoying it over a bowl of steamed rice.
Servings and Timing
This recipe serves 2 people. The prep time takes about 8 minutes, and the cooking time is around 5 minutes, making a total of 13 minutes from start to finish.
Variations
Sometimes I like to tweak the recipe depending on my mood. I add a pinch of chili flakes or a chopped red chili for some heat. When I want more umami, I increase the oyster sauce slightly or add a dash of fish sauce. I’ve also tried it with shrimp or tofu for a protein variation. For a lighter version, I use less oil and skip the ketchup for a more traditional flavor.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, I warm it gently in a skillet over low heat, adding a splash of water or stock to keep the sauce smooth. I avoid microwaving for too long to prevent the eggs from becoming rubbery. This dish tastes best fresh but still makes a comforting next-day meal.
FAQs
Can I use cherry tomatoes instead of regular ones?
Yes, I sometimes use cherry or grape tomatoes—they’re naturally sweet and soften quickly when cooked.
Why do I need to blanch the tomatoes?
Blanching removes the skin easily, giving the sauce a smoother texture and richer flavor.
Can I skip the oyster sauce?
Yes, I can replace it with a bit of soy sauce and a pinch of sugar, though the flavor will be slightly lighter.
How do I keep the eggs soft and silky?
I cook them just until they’re set but still slightly runny, as they’ll continue cooking when mixed with the hot tomato sauce.
Is this recipe vegetarian?
As written, it contains oyster sauce, but I can make it vegetarian by substituting mushroom sauce or just using extra soy sauce.
What can I serve it with?
I usually serve it over steamed jasmine rice or noodles. It also pairs well with simple stir-fried greens.
Can I make this dish ahead of time?
It’s best enjoyed fresh, but I sometimes prepare the sauce and tomatoes ahead of time, then cook the eggs just before serving.
How can I make it more saucy?
I add extra stock or water while cooking the tomatoes and adjust the cornstarch slightly for consistency.
Can I reduce the salt?
Yes, I simply use low-sodium soy sauce or reduce the oyster sauce to control the saltiness.
What’s the best oil to use?
I prefer a neutral cooking oil like canola, sunflower, or vegetable oil since it doesn’t overpower the delicate flavors.
Conclusion
Chinese tomato egg stir fry is one of my favorite quick comfort meals. I love how simple ingredients like eggs and tomatoes come together to create a dish that’s wholesome, flavorful, and deeply satisfying. The silky eggs, tangy-sweet tomato sauce, and subtle umami seasoning make it a timeless classic I can enjoy any time of day—especially when I want something fast yet nourishing.
Chinese Tomato Egg Stir Fry is a quick, comforting, and flavorful dish made with fluffy scrambled eggs and juicy tomatoes in a lightly sweet, savory sauce. It’s a simple, home-style recipe that comes together in under 15 minutes—perfect for breakfast, lunch, or dinner with steamed rice.
Total Time:13 minutes
Yield:2 servings
Ingredients
4 large eggs
4 medium tomatoes
2 tablespoons neutral cooking oil
2 stalks green onion, chopped (white and green parts separated)
1 teaspoon minced ginger
1 clove garlic, minced
2 tablespoons ketchup
¼ teaspoon sugar
½ teaspoon sesame oil
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon cornstarch
½ teaspoon salt, adjust to taste
¼ teaspoon white pepper
⅓ cup stock or water
Instructions
Blanch the tomatoes by cutting a small X on the bottom of each and placing them in boiling water for 30 seconds. Transfer to ice water, peel off the skin, and cut into wedges or bite-sized chunks.
Whisk the eggs with a pinch of salt and white pepper. In a small bowl, mix soy sauce, oyster sauce, ketchup, sugar, cornstarch, and stock or water to create the sauce mixture.
Heat 1 tablespoon of oil in a wok or skillet. Add the whisked eggs and scramble gently until just set but still soft. Remove and set aside.
Wipe the pan clean, add the remaining oil, and sauté ginger, garlic, and the white parts of the green onion until fragrant.
Add the chopped tomatoes and prepared sauce. Stir and cook for 2–3 minutes until the tomatoes soften and release their juices.
Return the scrambled eggs to the pan and gently toss with the tomato mixture for about 30 seconds to coat evenly.
Drizzle sesame oil over the top and garnish with the green parts of the green onion before serving hot with steamed rice.
Notes
Use cherry tomatoes for a naturally sweeter flavor and faster cooking time.
Substitute oyster sauce with mushroom sauce or extra soy sauce for a vegetarian version.
Add chili flakes or a fresh red chili for a spicy kick.
For more sauce, increase the amount of stock or water slightly.
Best enjoyed fresh, but can be refrigerated for up to 2 days.
