Simple Tomato Egg Stir-Fry

Tomato-Egg Stir Fry is a humble Chinese comfort meal made with tangy tomatoes and tender scrambled eggs. It’s simple, budget-friendly, and goes perfectly with a bowl of warm rice.

I’m finally back to work and it feels so good to be writing (and cooking) again. For those out-of-the-loop, I’ve recently undergone a procedure that limited me to a soft food diet for a couple weeks, so expect some soft food-friendly content for these next few recipes..

Anyways, this was a recipe my mom made almost all the time when I was child. Its a very easy dish composed of tomatoes and scrambled eggs stir fried with some seasonings.

My dad’s version was slightly different. Sometimes he’d add cubes of spam into the mix, and other times a squeeze of ketchup to bump up the tomato flavor.

To be honest, the very last time I made this dish for myself was back in first year university (around 2018?) when I lived away from home. It made sense since it was quick, easy, and incredibly budget-friendly.

What is Tomato-Egg stir fry?

Tomato-egg stir fry is classic a Asian household recipe that is Chinese in origin. While it is relatively simple to prepare with very minimal ingredients, it definitely does not sacrifice flavor!

The tomatoes are cooked with water to get them nice and tender, just enough to release their tangy juices, but not to the point of overly mushy. Then we toss it together with scrambled eggs before seasoning it with sugar to balance out the acidity, along with salt, pepper, and sesame oil for a bit of toastiness.

Traditionally served with rice, but I’ve been a huge fan of this over some plain toasted bread as well!

Instructions

Crack the eggs into a bowl and scramble until smooth. Season this with salt and white pepper.

In a pan or wok over medium heat, heat up 2 tbsp of oil. Pour in the eggs and scramble until set, but still slightly runny (around 80% cooked). Remove from the pan and set aside.

Add in 1 tbsp of oil to your pan. Saute the white parts of the scallions until fragrant for about 2-3 minutes.

Add in the tomato wedges and 1/4 cup of water. Let the tomatoes simmer for 4-5 minutes, or until they begin to soften and release their juices (you can slightly crush the tomatoes to help them breakdown easier).

Add back in the cooked scrambled eggs. Season with sugar and sesame oil. Continue to stir fry for an additional 1 minute until evenly combined.

Garnish with the green parts the scallions. Serve warm over rice. Enjoy!

Looking for more quick and easy comfort meals? Here’s some of our favorites:

• Creamy Sesame Noodles
• Sinangag (Filipino Garlic Fried Rice)
• Beef Curry Stir Fry
• Taho (Filipino Tofu Dessert)

Tomato-Egg Stir Fry

5.0 from 1 vote

Recipe by Ian Course: Main, OtherCuisine: Chinese

Servings

2-3

servings

Tomato-Egg Stir Fry is a humble comfort meal made with tangy tomatoes and tender scrambled eggs. It’s simple, budget-friendly, and goes perfectly with a bowl of warm rice.

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Ingredients

• 4 eggs

• 2 Roma tomatoes (~250 g), cut into wedges

• 1/4 cup water (can add more if you like it soupy)

• 1 tsp white sugar

• 1/2 tsp sesame oil

• 1/4 tsp salt

• 1/8 tsp white pepper

• 1 scallion, chopped (white and green parts separated)

Directions

• Crack the eggs into a bowl and scramble until smooth. Season this with salt and white pepper.
• In a pan or wok over medium heat, heat up 2 tbsp of oil. Pour in the eggs and scramble until set, but still slightly runny (around 80% cooked). Remove from the pan and set aside.
• Add in 1 tbsp of oil to your pan. Saute the white parts of the scallions until fragrant for about 2-3 minutes.
• Add in the tomato wedges and 1/4 cup of water. Let the tomatoes simmer for 4-5 minutes, or until they begin to soften and release their juices (you can slightly crush the tomatoes to help them breakdown easier).
• Add back in the cooked scrambled eggs. Season with sugar and sesame oil. Continue to stir fry for an additional 1 minute until evenly combined.
• Garnish with the green parts the scallions. Serve warm over rice. Enjoy!

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