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Stir Fried Tomato and Egg Recipe

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
This quick and easy Chinese staple dish takes just 10 minutes to make. Tangy tomatoes blend with fluffy scrambled eggs and a hint of sugar to create a comforting meal. Each bite delivers layers of flavor—tangy, sweet, and umami. Serve it over rice with fresh vegetables for a complete dinner.
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Stir Fried Tomato and Egg Recipe

Ingredients
  

Ingredients:
  • 6 large eggs
  • 4 medium ripe tomatoes, about 1 ¾ lbs cut into bite-size chunks
  • 1/3 cup water
  • 2 Tablespoons granulated sugar
  • 1 tablespoon light soy sauce
  • Green onions, garnish
For the Seasoning of Eggs:
  • ½ teaspoon ground white pepper
  • 1 tablespoon light soy sauce
  • ½ tablespoon granulated sugar

Method
 

Seasonings of Eggs:
  1. In a bowl, beat the eggs with ground white pepper, light soy sauce, and granulated sugar. Whisk vigorously until fully combined.
    6 large eggs, ½ teaspoon ground white pepper, 1 tablespoon light soy sauce, ½ tablespoon granulated sugar
Scramble the Eggs:
  1. Heat a pan over high heat. Once hot (but not smoking), add oil and swirl to coat the surface. Pour in the egg mixture and let it set for about 10 seconds before scrambling. Gently push the eggs around with a spatula to scramble and break them into chunks. When the eggs are about 70% cooked, transfer them to a plate and set aside. Do not overcook them.
Final steps
  1. In the same pan, add the tomato wedges and sauté for about 30 seconds. Add water and bring it to a simmer.
    4 medium ripe tomatoes, 1/3 cup water
  2. Stir in sugar to balance the tomatoes' tartness. Cook for about 3 minutes or until the tomatoes soften. You may cover the pan with a lid or press the tomatoes with a spatula to speed up the process.
    2 Tablespoons granulated sugar
  3. Reduce the heat to low, add the eggs back into the pan. Add light soy sauce swirling it evenly around the pan to ensure uniform flavor. (Tip: If poured in one spot, the eggs will absorb the light soy sauce too quickly, resulting in an uneven flavor in the final dish.)
    1 tablespoon light soy sauce
  4. Gently fold the eggs into the tomatoes. Turn off the heat. Garnish with green onions and serve immediately over rice or as a side dish.
    Green onions

Notes

  1. Make sure your pan is hot before adding in the eggs. The high heat allows the egg to cook unevenly, you want the edge of the eggs to be more cooked while the inside stays soft and scrambled, creating a delightful texture. 
  2. The key to this recipe is achieving light and fluffy eggs, so avoid overcooking them. Soft, scrambled eggs are perfect for the desired texture.
  3. If you prefer peeled tomatoes, here's a quick method: Boil enough water to fully submerge the tomatoes. Score the tomatoes with an "X" at the bottom and place them in a bowl. Pour the boiling water over the tomatoes, you should see the peel begin to curl away from the "X." Use a knife to gently remove the peels.