10-Minute Chinese Tomato Egg Stir Fry Recipe

Ingredients

• 5 large eggs
• Pinch of salt
• Pinch of white pepper or black pepper
• 1 tbsp vegetable oil (for cooking eggs)
• 2 tbsp vegetable oil (divided)
• 3 cloves garlic, minced
• 1 green onion, chopped (divided)
• 2 medium-sized tomatoes, cut into 8 wedges each
• 2 tbsp ketchup
• 1 tbsp oyster sauce or soy sauce
• 1/2 tbsp sugar
• 1/3 cup water
• 1 tsp sesame oil

Instructions

1. 1

   Prepare the Egg Mixture: In a bowl, beat the 5 eggs with a pinch of salt and white or black pepper until fully combined and slightly frothy.

2. 2

   Cook the Eggs: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Pour in the beaten eggs and cook gently, stirring occasionally, until soft curds form but eggs are still slightly runny. Remove eggs from the pan and set aside.

3. 3

   Sauté Aromatics: In the same wok or skillet, add 1 tablespoon of vegetable oil. Add the minced garlic and half of the chopped green onion. Stir-fry for about 30 seconds until fragrant but not browned.

4. 4

   Add Tomatoes: Add the tomato wedges and stir-fry for 2-3 minutes until they soften and start releasing their juices.

5. 5

   Make the Sauce: Stir in 2 tablespoons ketchup, 1 tablespoon oyster sauce or soy sauce, 1/2 tablespoon sugar, and 1/3 cup water. Mix well and allow the sauce to simmer for 1-2 minutes until slightly thickened.

6. 6

   Combine Eggs and Sauce: Return the scrambled eggs to the pan, gently folding them into the tomato sauce mixture without breaking them up too much.

7. 7

   Finish with Sesame Oil and Green Onion: Drizzle 1 teaspoon sesame oil over the dish and sprinkle the remaining chopped green onion on top. Give a final gentle stir to combine all ingredients evenly.

8. 8

   Serve: Immediately transfer the tomato egg stir-fry to a serving plate and enjoy hot, ideally alongside steamed rice.