Chinese stir-fried tomato and scrambled egg recipe with a sweet & savory sauce made with fresh tomatoes and fluffy scrambled eggs - this is the ultimate Asian comfort food.
Table of Contents
Chinese tomato egg stir fry is one of the easiest and ultimate comfort foods ever. It's warm and cozy, it's very easy to make, and if you are Asian then your parents have probably made this for you as a quick and easy dinner at one point in your life so this dish reminds you of home.
I usually make this dish a lot near the end of the Summertime because that's when I always have an abundance of tomatoes from the garden, which works out because that's usually around the time when comfort food season kicks in! 🙂
Ingredients for Chinese Tomato Egg Stir-Fry
- Tomatoes - There is no right or wrong type of tomato to use for this dish, it works with any kind of tomato. I like to use baby tomatoes occasionally because I find them a bit more flavorful and sweeter. The downside to this is, that there is a lot more tomato skin to eat.
- Scallions/Green Onions - Green onions add a lot of great flavor to this dish. You should add it at the very end after you turned off the heat to retain the flavor. Don't worry, the residual heat from the sauce will cook it. If you don't have green onions, you can also use a small yellow onion and stir fry it with the ginger.
- Tomato Paste - I like using tomato paste, instead of ketchup for this egg and tomato stir fry because I find it has a lot more flavor and it also has a natural umami flavor as well.
- White Vinegar - I like to use white vinegar for this recipe since it's simple and adds a slight touch of sourness to balance the sweet and salty.
- Honey - I use honey for the recipe since it is easier to mix into the sauce without waiting for the sugar to melt, but you can swap this out with sugar if that is what you prefer.
- Sesame Oil - Adding sesame oil will add a touch of nuttiness and extra flavor to the sauce, there is no substitution for this ingredient.
- Ginger - One of the main flavors of the sauce is ginger. You should not omit this or substitute this.
What Kind of Tomato to Use for This Recipe
When it comes to the type of tomatoes to use for this simple dish, it honestly doesn't really matter and you should use what you can find or what is in season. I have used all kinds of tomatoes for this Chinese tomato egg dish and they all turn out equally as good!
- Standard Red Tomatoes (Hot House or Tomatoes on the Vine) - These tomatoes are the easiest to find at the grocery store and are great for this dish because of their 50/50 seed to flesh ratio which gives the sauce a good flavor as well as a good texture. You can't go wrong with this tomato!
- Heirloom Tomatoes - This is my favorite tomato to use for Chinese tomato eggs but I know it may be hard to find if you don't grow them yourself. Beef Steak tomatoes are a good substitute for it for heirloom tomatoes as well. This tomato is flavorful, juicy, and delicious for this tomato egg stir fry!
- Baby Tomatoes (or Grape Tomatoes) - I personally love growing baby tomatoes because I love to snack on them but they can be a hit or miss for this tomato egg recipe. I love using baby tomatoes in this dish (as you can see in my photos) because they are the most flavorful tomato on this list. The only downside is you will need to use a lot of baby tomatoes which means you will get a lot of skin in the final product.
- Roma Tomatoes - This would actually be my last choice of tomatoes for Chinese tomato egg stir fry. I find this type of tomato too fleshy, not very juicy and depending on how fresh they are they can have a grainy texture as well. Since it also doesn't contain a lot of seeds I find it also doesn't have a lot of flavors as well - I find the most flavorful tomatoes are the ones with good seed-to-flesh ratio.
Tips
- QUICKER VERSION: If you are pressed for time, you can alter this recipe to be more traditional and use ketchup. If you use ketchup, remove the tomato paste, white vinegar, and honey from the recipe and replace it with ½ cup of ketchup instead.
- My rule of thumb for a good tomato to egg ratio is: For every 1 large tomato you use, use one egg.
- Adding a touch of oil while beating the scrambled egg helps make it fluffier!
- Don't overwork the scramble eggs while it's in the pan. Once you have it in the hot pan, let it cook untouched until you start to see the edges starting to cook, then use your spatula to push the eggs towards the center of the frying pan. I usually just push the 4 corners in (like I have in the photo in the blog), then tilt your pan so that the raw egg runs onto the hot pan and I repeat it again, push it to the center. Then to cook the runny top, I flip it once and then take it off the heat.
- Different tomatoes have different tartness. If your tomatoes are very sour, do a taste test and add ½ teaspoon of honey/sugar at a time and adjust it until it is to the right sweetness for you.
- Do not substitute black pepper for white pepper. Leave it out if you don't have it. It is a completely different flavor.
- If you do not have any green onions, you can slice one small onion and stir fry it with the ginger instead.
- If you like your tomato egg less saucy, you can cut the amount of the sauce section by half.
How to Make Fluffy Scrambled Eggs
Although the tomato sauce and the tomatoes are supposed to be the star of this Chinese tomato egg recipe, I personally think the soft scrambled egg can also be a big part of flavoring this dish and most time is often neglected or very bland.
It's important to season the egg well! These pillow-y eggs along with the tomato sauce make a wonderful combination - as long as the scrambled eggs have flavor.
When I make scrambled eggs, I like to keep them somewhat intact and fluffy and then break them up at the very end, this way I get big pillow-y chunks of bite-sized eggs.
To make fluffy scrambled eggs, make sure the frying pan is hot. Once the pan is hot, pour in the scrambled eggs and don't touch them for a few seconds.
Once you start to see small bubbles form around the edge of the pan and the edges start to cook, I will take my utensil and push the 4 corners of the eggs into the center of the pan. This will create light folds in the scrambled egg.
Then I will tilt the pan and let the runny raw egg ooze out onto the edge of the pan and push the corners in again. Do this a few times until it is cooked.
Don't worry if the egg looks slightly runny, the residual heat is still cooking it and you don't want to overcook your eggs since they will still need to cook a bit in the Chinese tomato egg stir fry at the end.
Using Tomato Paste Instead of Ketchup
Most tomato and egg stir-fry recipes are made with ketchup, but I break tradition and using tomato paste instead.
The reason why I have started to use tomato paste, honey, and vinegar instead of ketchup is because I find that tomato paste has a bit more tomato flavor and it also has a natural umami flavor as well, which is always a bonus.
On a side note, when I am super lazy or out of tomato paste, I will use ketchup as well in place of the tomato paste, vinegar, and honey. Use the method that works for you 🙂
FAQs
This can be a very healthy dish depending on how much sugar you put it in which is why I chose to use tomato paste instead of ketchup. Tomato paste has no added sugars, loaded with umami flavor and you can control the amount of sugar that goes into this dish.
This dish also uses a lot of fresh tomatoes which provide a lot of vitamin c, folate, and potassium. It also contains a lot of lycopene and beta carotene which is a wonderful antioxidants.
Eggs are also one of the main ingredients in this dish, and it provides protein, and an abundance of vitamins!
The easiest and most delicious way to serve this dish is with white rice. The simple plain white rice is a wonderful carrier for the flavorful tomato sauce.
More Chinese Comfort Foods You May Like
- Corn Egg Drop Soup Recipe
- Three Cup Chicken (San Bei Ji)
- Easy Creamy Congee Recipe
- Steamed Chinese Spare Ribs with Black Beans
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Recipe Card
Chinese Tomato and Egg Stir Fry
Recipe Notes
- QUICKER VERSION: If you are pressed for time, you can alter this recipe to be more traditional and use ketchup. If you use ketchup, remove the tomato paste, white vinegar and honey from the recipe and replace it with ½ cup of ketchup instead.
- My rule of thumb for a good tomato to egg ratios is: For every 1 large tomato you use, use one egg.
- Different tomatoes have different tartness. If your tomatoes are very sour, do a taste test and add ½ teaspoon of honey/sugar at a time and adjust it until it is to the right sweetness for you.
- Do not substitute black pepper for white pepper. Leave it out if you don't have it. It is a completely different flavor.
- If you do not have any green onions, you can slice one small onion and stir fry it with the ginger instead.
- Double up the 'Tomato Sauce' to make more sauce if you like this dish saucier! Alternatively, if you like it less saucy then cut the amount of the 'Tomato Sauce' section by half.
What Kind of Tomatoes to Use
- Standard Red Tomatoes (Hot House or Tomatoes on the Vine) - These tomatoes are the easiest to find at the grocery store and are great for this dish because of their 50/50 seed to flesh ratio which gives the sauce a good flavor as well as a good texture. You can't go wrong with this tomato!
- Heirloom Tomatoes - This is my favorite tomato to use for tomato eggs but I know it may be hard to find if you don't grow them yourself. Beef Steak tomatoes are a good substitute for it for heirloom tomatoes as well. This tomato is flavorful, juicy, and delicious for this tomato egg stir fry!
- Baby Tomatoes (or Grape Tomatoes) - I personally love growing baby tomatoes because I love to snack on them but they can be a hit or miss for this tomato egg recipe. I love using baby tomatoes in this dish (as you can see in my photos) because they are the most flavorful tomato on this list. The only downside is you will need to use a lot of baby tomatoes which means you will get a lot of skin in the final product.
- Roma Tomatoes - This would actually be my last choice of tomatoes for tomato egg stir fry. I find this type of tomato too fleshy, not very juicy and depending on how fresh they are they can have a grainy texture as well. Since it also doesn't contain a lot of seeds I find it also doesn't have a lot of flavors as well - I find the most flavorful tomatoes are the ones with good seed-to-flesh ratio.
Ingredients
- 3-4 large tomatoes
- 1 onion (sliced)
- 1-2 stalks green onions
- 3-4 large slices ginger
Scrambled Eggs
- 4-5 eggs
- ¼ teaspoon white pepper
- 1 tablespoon oil
- ½ teaspoon salt (or 2 teaspoons of soy sauce)
- ½ teaspoon sesame oil
Tomato Sauce
- ½ cup tomato paste
- 3 tablespoons honey (or sugar)
- ¼ cup white vinegar
- 1 tablespoon soy sauce
- 1 tablespoon shaoxing cooking wine
- ¼ cup water
Instructions
Preparation
- Wash the tomatoes and chop them into bite sized chunks and set aside
- Slice the onion and ginger and set aside
- Cut the green onions 2 inches lengthwise and then cut them again lengthwise thinly and set aside
- In a small bowl, mix together all the ingredients under the 'Tomato Sauce' ingredient list and set aside
- In a bowl, whisk together the eggs and the seasoning under 'Scrambled Eggs' ingredient list and set aside
Scrambling the Eggs
- Set the stove to medium to medium low heat and add a little bit oil into a frying pan and wait until it is slightly smoking
- When the pan is hot, add in the egg mixture. The eggs will start to bubble on the edges and start to set. Once egg starts to set around the edges, use a utensil to push the 4 corners into the center, then tilt the the pan slightly so the remaining raw egg runs to the edge of the pan and push the corners into the center again. Do this a few times until it is cooked but try not to over cook the eggs.
- You won't get broken up pieces of scrambled egg with this method but instead a big mound of fluffy cooked eggs. Break up the egg into bit sized chunks and set it aside on a plate for later
Putting It Together
- Set the stove to medium heat, and add a bit more oil into the pan
- Once the oil is hot, add in the ginger and toast it a bit so that it turns slight brown. This way the ginger flavor comes out into the oil. (approximately 1-2 minutes)
- When the ginger is brown, add in the onions and cook it until it is soft and translucent.
- Once the onions are soft, add in the chopped tomatoes and tomato sauce and cook it for 3-4 minutes (or 5-6 minutes if you like it saucier). (Be careful if the oil is hot, the tomatoes might sizzle and splash a bit when you add them to the oil) You want to cook the tomatoes slightly so they are soft and some of the tomato juices are released into the sauce. Try not to overcook the tomatoes too much so there are still chunks of it to eat.
- Do a taste test. Tomatoes have different acidity depending on what type you use. If the sauce is too sour, add an additional ½ tablespoon of honey/sugar and taste it again. Adjust it until it is to your prefered sweetness.
- Once it is done, turn off the heat and add the scrambled eggs and green onions and mix together with the sauce until the eggs are well coated with the sauce.
- Remove the ginger slices before serving
- Enjoy with a bowl of rice! 🙂
Nutrition
*Nutritional information is calculated using online tools and is an estimate*
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Josie says
I come back w/ your easy fast cooking tomatoes & eggs recipe because this dish is very summery & healthy , & I have grown many cherry tomatoes in my backyard .
Oh! , thanks for this revived reminder about tomatoes cooking I am going to prepare for dinner. Thanks 👍
Joyce Lee says
Hi Josie,
I have a lot of cherry tomatoes in my backyard too! My husband always asks for this recipe as well at all times of the year but having the tomatoes in the backyard gives me a reason to ask him to make this for dinner to give me a break from the kitchen! haha!
Kimberly Matlock says
Hi, I love a fluffy egg but haven't mastered it. Would you please post a video of how it's done?
Joyce says
Hi Kimberly,
Hmm... I have not mastered the skill of making videos yet! haha 🙂 Sorry! It's on my bucket list of to-dos!
In the meantime, here are a few tips!
- I find that adding a touch of oil while beating the egg helps make it fluffy!
- Don't overcook it. When the eggs look about 75% done, you can probably give it one more flip and then take it off the heat. While you are plating it, it will continue to cook.
- Don't overmix or scramble it. Once you have it in the hot pan, let it cook untouched until you start to see the edges starting to cook, then use your spatula to push the eggs towards the center of the frying pan. I usually just push the 4 corners in (like I have in the photo in the blog), then tilt your pan so that the raw egg runs onto the hot pan and I repeat it again, push it to the center. Then to cook the runny top, I flip it once and then take it off the heat.
Hope this makes sense?
Joyce
J says
Tomato and egg is my go-to Chinese dish. So simple and so good over rice.
Joyce says
Me too. It's my favorite dish to eat, and I eat a lot of it around this time when Summer is over and I have tons of tomatoes from my garden! haha 🙂 It's amazing with rice right? So addictive! 🙂
Tony Zoccolillo says
This is something we eat often, especially this time of the year when our garden is putting out allot of tomato's. My wife is Chinese and she makes it similar to this recipe except she chops the green onion finer and wisks in into the egg before trying. She doesn't use ketchup or tomato paste either...she probably adds more tomato and cooks it longer though...adds some water and cooks till the water is like a thin tomato soup. Great with rice...of without. Thanks
Joyce says
Hi Tony!
I'm doing the same thing and eating a lot of this too because we have so many tomatoes in our garden this year! 🙂 I love having this with rice too, so comforting right? 🙂
Your wife must make incredible foods at home for you!
Josie says
I love this CHERRY TOMATO AND EGG STIR FRY recipe . I have grown quite a few cherry tomatoes in my small backyard. I nornally use small tomatoes for salad only. Now, instead of using regular medium-sized round tomatoes that buy from the supermarkets, I can use my own grown cherry tomatoes to cook this juicy healthy dish as a fast cooking means esp. after work in the evening. My younger kid likes this , and even mixed it with rice to eat. Thanks Joyce for a new simpler cooking recipe.
Joyce says
I loved it too as a kid. Tastes like ketchup sauce heehee 🙂
Sean Mahan says
This actually looks a bit weird to me, but I can't judge it till I try it, right? Let's give it a shot!
Joyce says
It's definitely not a common looking food haha 🙂 It's usually not seen at restaurants either and is usually ever made at home as a home cooked dish 🙂 Definitely try it out if you like a saucy dish, with a bit of sweet, salty and slight tanginess. The sauce goes good with rice 🙂