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Chinese tomato egg stir fry (番茄炒蛋) is a fast and easy 10 minute dish that’s made with fluffy scrambled eggs and ripe tomatoes stir fried in a sweet, savory sauce! Serve with rice for an easy and satisfying meal!
This Chinese tomato egg stir fry dish is a fast and easy meal that’s perfect for busy weeknights! It’s a favorite recipe that I make often because I always have these ingredients on hand.
It’s made with soft, fluffy scrambled eggs and juicy ripe tomatoes all stir fried in a sweet and savory sauce! Best of all, it’s ready in only 10 minutes and full of healthy protein and fiber from the eggs and tomatoes!
Recipe tips
Here are my top tips after having made this Chinese tomato egg stir fry countless times:
- Tomato egg ratio: For best results, use a 1:1 ratio of tomatoes to eggs.
- For soft, fluffy scrambled eggs, cook until just set. It will continue to cook when stir fried with the tomatoes.
- Cut the tomatoes in large enough pieces that it doesn’t break apart when cooked.
- Use fully ripen tomatoes for best flavor. You can opt to peel the skin by scoring an ‘x’ on the tomatoes and then boiling for 30 seconds or until the skin starts to peel back. Drop in an ice bath for easy removal.
Ingredients
- Tomatoes – Use fully ripened tomatoes for the best flavor as they are naturally sweet. You can opt to peel the skin if you’d like.
- Eggs – I used large eggs. For best results, use a 1:1 ratio of tomatoes and eggs.
- Sauce – Made with oyster sauce and soy sauce for a savory, sweet, umami taste that complements the tomatoes and eggs.
How to make Chinese tomato egg stir fry
- Start by mixing the eggs in a bowl.
- Next, scramble the eggs in a nonstick pan heated over medium high heat. Cook until just set and no longer runny. Set aside.
- Add the tomatoes to the pan and stir fry for 2 minutes or until softened. Add the eggs back in with the sauce and stir fry for 2 minutes.
- Garnish with green onions and serve with rice or noodles!
Serve this with steamed rice or noodles. I recommend adding more sauce if served with noodles. See the recipe notes for more details.
I hope you enjoy this recipe! Please share, rate, or comment below. I’d love to hear from you!
Come find me on Facebook, Pinterest, and Instagram! Share your recipes by tagging @drivemehungry. I love seeing your creations!
Thanks so much for stopping by! ? -Jamie
More egg recipes:
10 Minute Chinese Tomato Egg Stir Fry (番茄炒蛋)
Ingredients
- 4 large eggs
- 4 small tomatoes, cut into 1¼ inch wedges
- 2 Tablespoons oil
- 2 stalks green onions, chopped
- toasted sesame seeds, for garnish
- salt & pepper, to taste
Sauce
- ½ cup stock
- 1 Tablespoon soy sauce
- 1 Tablespoon oyster sauce, use vegetarian oyster sauce if preferred
- ½ Tablespoon sesame oil
- ½ Tablespoon cornstarch
- ½ teaspoon sugar, (optional)
Instructions
- Sauce: In a small bowl, mix the ingredients for the sauce and set aside. If you prefer less sauce, leave out the stock and cornstarch.
- Scramble eggs: Crack the eggs in a bowl and mix well. Heat a nonstick pan over medium high heat and add half the oil. Scrambled the eggs until no longer runny and just set. Remove from pan and set aside.
- Add tomatoes: Add the remaining oil and tomatoes to the pan. Stir fry for 1 to 2 minutes or until the tomatoes have softened.
- Add eggs & sauce: Add in the sauce and scrambled eggs, then stir fry together for another 2 minutes or until the sauce thickens. Season with salt and pepper to taste.
- Serve: Garnish with green onions and serve with steamed rice. Enjoy!
Notes
- Tomato egg ratio: For best results, use a 1:1 ratio of tomatoes to eggs.
- For soft, fluffy scrambled eggs, cook until just set. It will continue to cook when stir fried with the tomatoes.
- Use fully ripen tomatoes for best flavor and cut into large enough pieces so it doesn’t break apart when cooking.
- You can opt to peel the tomato skin by scoring an ‘x’ on the tomatoes and then boiling for 30 seconds or until the skin starts to peel back. Drop in an ice bath for easy removal.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I make this at least twice a week. It’s so good and easy to make and a great way to get in protein. It never gets old. Thanks Jamie!
Enjoyed this for dinner tonight and it was a hit all around the table! My kids don’t usually eat tomatoes but they loved it in this dish. Thank you!
I love the flavors in this! Made this several times now and it always hits the spot. Sometimes I add chicken stock with some cornstarch to thicken it up like a soup. It’s delicious over noodles. Thank you!!
I love learning how to cook Chinese dishes, this was very good!
This is definitely good for a sunday brunch. Even better if you serve this chincese tomato egg stir fry for dinner too!
Jamie hi
There’s a step missing, between 3 and 4, I think? when do you add the sauce and sesame oil?
Hi Yoav! I just updated the instructions to make it more clear. Hope you enjoy this recipe!
This stir fry looks delicious and so easy to make. A perfect weeknight dinner.
Love the ease of this and the delicious flavours.
The sauce is so good, and the dish comes together quickly. Will be making again for sure!