Chinese Tomato Egg Stir-Fry
A comforting Chinese home-style stir-fry of soft scrambled eggs and juicy tomatoes in a light sweet-savoury sauce.
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20 mintotal
Prep 10 min · Cook 10 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
No inactive time is required; this stir-fry moves quickly, so have the eggs beaten and tomatoes cut before heating the wok.
Method
Season the beaten eggs with half the salt. Heat 1 tablespoon of the neutral oil in a wok or frying pan over medium-high heat.
Pour in the eggs and stir slowly for 45 to 60 seconds, folding the soft curds over themselves while they are still glossy. Transfer them to a plate before they set firm.
45 sec–1 min
Add the remaining oil and the spring onion whites to the pan. Stir-fry for 20 seconds, then add the tomato wedges, remaining salt and sugar.
20 sec
Cook the tomatoes for 3 to 4 minutes, turning them gently, until their edges soften and they release juice. Add the water if the pan looks dry.
3–4 min
Return the eggs to the pan and fold them through the tomatoes for 30 to 45 seconds, just until hot. Scatter over the spring onion greens and serve immediately.
30 sec–45 sec
How to tell it's done
The eggs should be soft and in large tender folds. The tomatoes should retain some shape while releasing enough juice to form a light sauce.
Nutrition
Per serving, from 2 servings.
290kcal
Where the calories come from
- Protein12.9 g18%
- Carbohydrate10.6 g14%
- Fat22.4 g68%
- Sugars
- 7.5 g
- Saturated fat
- 4.9 g
- Fibre
- 2.5 g
- Sodium
- 718 mg
- Potassium
- 584 mg
- Calcium
- 75 mg
- Iron
- 2.2 mg
Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
Remove the eggs while they are still slightly underdone; they finish cooking when folded back through the hot tomatoes.
What to serve it with
Spoon over steamed rice, including the tomato juices, and serve while the eggs are still soft.
Common mistakes
- The eggs turn rubbery and the tomatoes make the dish watery.
- Remove the eggs while glossy, cook the tomatoes long enough to release and concentrate their juice, then fold everything together only briefly.
Substitutions
- Tomato — Use ripe, juicy tomatoes; firm or underripe tomatoes will not produce enough sauce for the eggs.
Storing and reheating
Refrigerate tomato egg stir-fry in a shallow covered container for up to 2 days. Reheat gently until hot; freezing is not recommended because the eggs become watery.
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