Chinese Tomato and Egg Stir Fry

Name: Chinese Tomato and Egg Stir Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Chinese
Ingredients: 6 egg; 0.25 tsp salt; 1 tbsp neutral oil; 5 roma tomato; 0.5 cup chicken stock; 4 cloves garlic; 2 stalks green onion; 1 tbsp neutral oil; 1 tbsp soy sauce; 2 tbsp ketchup; 2 tsp brown sugar; 0.5 tbsp cornstarch; 1 tbsp water

1.2M social media views

dougdoesdelicious

Tomato egg stir fry is a staple of Chinese comfort food, and likely to be a childhood favorite dish for many. This simple dish, when ladled over a bed of steaming rice, has a taste that's unexpectedly rich. Using ingredients likely already in your pantry, you can whip up this satisfying meal in under 20 minutes. For those who already love this dish, there are several ways to elevate its flavor profile. A dollop of tomato paste can intensify the tomato essence, while a splash of chicken broth can add depth and richness to the overall taste. Whether you're seeking a quick weeknight dinner or a nostalgic culinary experience, this versatile dish delivers both comfort and flavor with minimal effort.

20 min cook time

10 min prep

Servings

Units

Ingredients

(tap measurement to shuffle units)

Egg Stir Fry

6 eggs (300 g)
(whisked)
¼ tsp salt (1.5 g)
1 tbsp neutral oil (12 g)
(can substitute with any other oil)

Sauce

5 roma tomatoes (500 g)quartered
½ cup chicken stock (120 g)
(or water)
4 clove garlic (12 g)minced
2 stalk green onion (25 g)chopped
(reserve some for garnish)
1 tbsp neutral oil (12 g)
(can substitute with any other oil)
1 tbsp soy sauce (12 g)
2 tbsp ketchup (24 g)
2 tsp brown sugar (8 g)
(optional)

Corn Starch Slurry (optional)

½ tbsp cornstarch (5 g)
1 tbsp water (15 g)

Directions

(tap text to cross out step)

Crack the eggs into a mixing bowl and season with salt. Whisk thoroughly until the eggs are well combined.
- 6 eggs (300 g)
  (whisked)
- ¼ tsp salt (1.5 g)
Heat a pan over medium heat and add oil. Pour in the whisked eggs and cook them as you would for scrambled eggs, but stop when they are still slightly runny. Remove the eggs from the pan and set them aside.
- 1 tbsp neutral oil (12 g)
  (can substitute with any other oil)
Add more oil to the heated pan, then add the green onions and garlic. Sauté until they become fragrant.
- 1 tbsp neutral oil (12 g)
  (can substitute with any other oil)
- 2 stalk green onion (25 g)chopped
  (reserve some for garnish)
- 4 clove garlic (12 g)minced
Add roma tomatoes into the pan and cook for about a minute to soften. Then add soy sauce, ketchup, and brown sugar. Mix until well combined. Cook for about 3 minutes until the tomatoes have softened.
- 5 roma tomatoes (500 g)quartered
- 1 tbsp soy sauce (12 g)
- 2 tbsp ketchup (24 g)
- 2 tsp brown sugar (8 g)
  (optional)
Add chicken stock to the pan to hydrate the sauce, then simmer for an additional 5 minutes to allow the tomatoes to continue softening.
- ½ cup chicken stock (120 g)
  (or water)
(Optional) To thicken the sauce, create a cornstarch slurry by whisking together cornstarch and water in a bowl. Pour the slurry into the pan and stir until well combined.
- ½ tbsp cornstarch (5 g)
- 1 tbsp water (15 g)
Add the eggs back into the pan and stir to combine.
Serve the tomato egg with steamed rice and garnish with chopped green onions.

Nutrition Information

Per serving

Nutrient

Amount

% DV

eggneutral oilroma tomatochicken stockgarlicgreen onionneutral oilsoy sauceketchupbrown sugarcornstarch

Trans fat

Total (4 servings)