Easy Chinese Tomato Egg Stir Fry

Ingredients

• 4 (or 4–5 large)tomatoes, cut into wedges or chunks
• 4 (or 4–5 large)eggs
• 2 clovesgarlic, finely chopped or minced
• 3spring onions, cut into 2.5 cm pieces or thinly sliced
• 1 tspsalt, or to taste
• ¼ tspwhite pepper, or black pepper
• 1 tspsugar (optional)
• 1 tsptoasted sesame oil
• 2 tbspvegetable oil or another neutral-flavoured oil

Instructions

1. 1

   Prepare the ingredients

   Beat the eggs in a medium bowl and season with salt and white pepper. Cut the tomatoes into wedges and prepare the spring onions; have the other ingredients and seasonings ready.

2. 2

   Cook the eggs

   Heat a large wok or pan over medium-high heat and add 1 tablespoon of oil. Pour in the beaten eggs and leave them for a few seconds, until beginning to set but still slightly runny. Stir gently to break them into medium-sized pieces, then remove from the pan and keep warm.

3. 3

   Fry the garlic

   Add the remaining 1 tablespoon of oil to the pan. Stir-fry the garlic over medium heat until fragrant.

4. 4

   Soften the tomatoes

   Add the tomato wedges and cook, stirring occasionally, until soft. Season with salt and sugar.

5. 5

   Combine and season

   Return the eggs to the pan and add the spring onions. Drizzle in 1 teaspoon of sesame oil, taste, and adjust the salt or sugar as needed.

6. 6

   Serve immediately

   Take the pan off the heat and transfer the stir fry to a plate. Serve straight away over warm rice or with stir-fried noodles.

What is Chinese tomato egg stir fry?

Tomato egg stir fry is a familiar Chinese home-style dish built from two simple ingredients: eggs and tomatoes. The combination makes a quick, softly textured stir fry that is often served with rice.

This version keeps the method straightforward, cooking the eggs and tomatoes separately before bringing them together. Garlic, spring onions and a little sesame oil add flavour without making the dish complicated.

Nutrition and macros by portion

The nutrition label shows one serving as written: 103 calories, 7g protein, 7g carbs, 5g fat.

The eggs provide most of the protein and some of the fat, while the tomatoes contribute most of the carbohydrates in this serving; the cooking oil and sesame oil also add fat. Serve it with a modest portion of rice and add another vegetable to make a more balanced plate.

Get everything ready first

Tomatoes: cut them into even wedges or chunks so they soften at a similar pace. Ripe, juicy tomatoes make a saucier result.

Eggs and aromatics: beat the eggs and chop the garlic and spring onions before heating the wok. The cooking moves quickly, so having everything beside the hob helps.

Cook the eggs gently

Eggs: let them begin to set before stirring, then break them into generous pieces. Take them out while still slightly soft; they will warm through again when returned to the pan.

Heat: medium-high helps the eggs cook promptly, while medium heat for the garlic gives it time to turn fragrant without scorching.

Let the tomatoes soften

Tomatoes: cook them until soft, stirring from time to time so they heat evenly. The aim is tender pieces that release some juice, rather than a fully blended sauce.

Seasoning: salt draws out the tomatoes’ juices, while the optional sugar can round out their tartness. Taste before adding more, especially if your tomatoes are very ripe.

Bring the dish together

Return the cooked eggs only after the tomatoes have softened. Fold them in gently so the pieces stay distinct instead of breaking down into the tomato juices.

Add the spring onions and sesame oil near the end to keep their flavour fresh and fragrant. Serve as soon as the pan comes off the heat.

Serve with rice or noodles

Warm plain rice is an easy partner and catches the juices released by the tomatoes. Stir-fried noodles work well too, particularly if you want the dish to feel like a noodle supper.

For a fuller plate, serve alongside another vegetable dish. Keep any additional seasoning on the side so everyone can adjust their own serving.

Recipe notes & tips

• Use ripe tomatoes for a juicier stir fry.
• Prepare and measure the ingredients before heating the wok.
• Remove the eggs while they are still slightly soft to avoid overcooking them.
• Keep the garlic moving in the pan so it does not scorch.
• Taste before adding extra salt or sugar.
• Serve straight away for the softest eggs.

Variations

• Use black pepper: swap it for the white pepper if that is what you have.
• Skip the sugar: leave it out if your tomatoes are already sweet.
• Add more spring onion: use extra for a stronger fresh, savoury flavour.
• Choose noodles: serve alongside stir-fried noodles instead of rice.
• Adjust the garlic: use less for a milder flavour or more for a stronger one.

Common mistakes to avoid

• Overcooking the eggs: remove them while still slightly runny so they stay tender when reheated.
• Scorching the garlic: lower the heat to medium and stir until it is just fragrant.
• Undercooking the tomatoes: give them time to soften before returning the eggs to the pan.
• Breaking up the eggs too finely: stir gently and leave medium-sized pieces.
• Adding too much seasoning at once: start with the stated amounts, then taste and adjust.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan until piping hot; the eggs may become firmer after storage.

Frequently asked questions