Tomato and Egg Stir-Fry
Soft scrambled eggs folded through juicy, lightly sweet stir-fried tomatoes, served over rice.
- prep
- 10 min
- cook
- 10 min
- total
- 20 min
- serves
- 2
- level
- easy
Tomato and egg stir-fry is one of the most common home-cooked dishes across China, fast, cheap, and built from whatever tomatoes and eggs are already in the kitchen.
The trick is cooking the two separately. Scrambling the eggs first and folding them into the tomatoes at the end keeps them soft instead of rubbery.
Part of our 20 best egg recipes list.
method
Whisk the eggs with a pinch of salt. Heat half the oil in a wok or large pan over high heat, pour in the eggs, and scramble just until softly set and still a little wet. Transfer to a plate.
Wipe out the pan, add the remaining oil, and heat over high heat. Add the tomato wedges and stir-fry for 2 to 3 minutes, until they start to break down and release their juice.
Stir in the sugar and a pinch of salt, and cook another minute until the tomatoes are saucy but still hold some shape.
Return the scrambled eggs to the pan and fold gently through the tomatoes, just enough to combine without breaking the eggs up too small.
Scatter with spring onion and serve immediately over rice.
chef's tips
- Scrambling the eggs separately and folding them in at the end keeps them soft; cooking them directly in the tomato liquid turns them rubbery.
- A pinch of sugar balances the tomatoes’ acidity, which is standard in most home versions of this dish in China.