• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Pups with Chopsticks logo

  • Home
  • About
  • Recipes
  • Ingredients
  • How-To
menu icon
go to homepage
  • Recipes
  • Ingredients
  • How-To
  • About
  • Shop
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Ingredients
    • How-To
    • About
    • Shop
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Main Course

    Tomato and Egg Stir Fry

    Published: Sep 1, 2019 • Modified: Aug 4, 2021 • Author: Joyce • 12 Comments

    Jump to Recipe Print Recipe

    A Chinese tomato and egg stir fry recipe with a sweet & savory sauce made with fresh tomatoes and fluffy scrambled eggs - this is the ultimate Asian comfort food.

    A large metal bowl with tomato and egg stir fry set on a wooden table

    Chinese tomato and egg stir fry is one of the biggest comfort foods ever. It's warm and cozy, it's 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 as well because that's when I find that I have a huge surplus of tomatoes from the garden and it's usually around the time when comfort food kicks in as well 🙂

    INGREDIENTS FOR TOMATO AND EGG STIR FRY

    Chinese Tomato and Egg Stir Fry Ingredients (tomatoes, eggs, ginger, tomato paste, honey, soy sauce)

    • Tomatoes - There is no right or wrong type of tomato to use for this dish, it works with any type of tomato. I like to use baby tomatoes occasionally because I find them a bit more flavorful and sweeter. The downside to this is, there is a lot more tomato skin to eat.
    • 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.

    PUTTING THE TOMATO AND EGG STIR FRY TOGETHER

    Fresh tomatoes chopped on a cutting board with slices of ginger and green onions

    HOW TO MAKE FLUFFY SCRAMBLED EGGS

    Although the sauce and the tomatoes are supposed to be the star of this recipe, I personally think the 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 they aren't blobs of bland eggs.

    Scrambled Eggs in a small bowl whisked with chopsticks and egg shells on the table.

    When I make scrambled eggs, I like to keep it somewhat intact and fluffy and then break it up at the very end - this way I get big pillow-y chunks of bite-sized eggs. To do this, I don't touch the egg too much while it is in the pan cooking. The only time I move the eggs is when I see small bubbles form around the edge of the pan - this tells me that the egg is partially cooked there, and I will take my utensil and push the 4 corners in the center. Then I 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.

    Scrambled eggs in a frying pan, made in preparation for tomato and egg stir fry

    Don't worry if the egg looks slightly runny, the residual heat is cooking it and you don't want to overcook your eggs.

    TOMATO PASTE INSTEAD OF KETCHUP

    Most tomato and egg stir-fry recipes are made with ketchup, but I'm breaking tradition and using tomato paste instead.

    The reason why I have started to use tomato paste, honey, and vinegar in place of ketchup is because I find that tomato paste has a bit more tomato-based flavor and it is not just sweet and sour. Tomato paste 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 🙂

    Homemade Ketchup made with tomato paste in a small bowl for Chinese Tomato and Egg Stir Fry

    TIPS FOR MAKING THIS TOMATO EGG STIR FRY

    • 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.
    • Adding a touch of oil while beating the 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.
    • Don't overcook the eggs. 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.
    • For this recipe, you can use any type of tomato. I like to use baby tomatoes because we find that they are usually sweeter and more flavorful but there is usually more tomato skin in the final dish.
    • 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.
    • Double up the 'Tomato Sauce' to make more sauce if you like this dish saucier!

    LOOKING FOR MORE ASIAN COMFORT FOODS? TRY THESE!

    • Corn Egg Drop Soup Recipe
    • Three Cup Chicken (San Bei Ji)
    • Easy Creamy Congee Recipe
    • Steamed Chinese Spare Ribs with Black Beans

    DID YOU MAKE THIS RECIPE?

    If you made this Tomato and Egg Stir Fry recipe, I want to see! Follow Pups with Chopsticks on Instagram, snap a photo, and tag and hashtag it with @pupswithchopsticks and #pupswithchopsticks. I love to know what you are making!

    Stay connected and follow along on Facebook, Pinterest, and Instagram for all of my latest recipes!

    Chinese tomato and egg in a large metal bowl served with rice in a small bowl with chopsticks and a plate with a spoon

    Chinese Tomato and Egg Stir Fry

    A Chinese tomato and egg stir fry recipe with a sweet & savory sauce made with fresh tomatoes and fluffy scrambled eggs - this is the ultimate Asian comfort food.
    Print Pin Rate Save Recipe Saved!
    Course: Main
    Cuisine: Chinese Food
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    4 Servings
    5 from 4 votes

    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.
    • For this recipe, you can use any type of tomato. We like to use baby tomatoes because we find that they are usually sweeter and more flavorful.
    • 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.
    • Double up the 'Tomato Sauce' to make more sauce if you like this dish saucier!

    Ingredients
     

    • 3-4 large tomatoes
    • 1 onion (sliced)
    • 1-2 stalks green onions
    • 3-4 large slices ginger

    Scrambled Eggs

    • 3-4 eggs
    • ¼ teaspoon white pepper
    • 1 tablespoon oil
    • 2 teaspoon 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
    Prevent your screen from going dark

    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 5-6 minutes. (Be careful if the oil is hot, the tomatoes might sizzle and splash a bit when you add it 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

    Serving: 1Serving | Calories: 375kcal | Carbohydrates: 59g | Protein: 13g | Fat: 10g | Sodium: 687mg | Fiber: 7g | Sugar: 22g

    *Nutritional information is calculated using online tools and is an estimate*

    Did you try this recipe?I'd love to hear from you! Let me know how it was and consider giving it a rating! Tag me on Instagram with @pupswithchopsticks to show me!
    Made with ♡ by Joyce | Pups with Chopsticks

    Disclaimer: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. While I appreciate the support - please try to buy your items locally if possible to support your local shops (chances are they are cheaper locally as well!) 🙂

    « Korean Fried Popcorn Turkey Nuggets
    How to Make Chicken Congee (鸡粥) »

    Reader Interactions

    Comments

    1. Josie says

      August 23, 2021 at 12:44 pm

      5 stars
      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 👍

      Reply
      • Joyce Lee says

        September 02, 2021 at 9:57 am

        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!

        Reply
    2. Kimberly Matlock says

      September 20, 2019 at 7:42 pm

      Hi, I love a fluffy egg but haven't mastered it. Would you please post a video of how it's done?

      Reply
      • Joyce says

        September 25, 2019 at 2:00 pm

        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

        Reply
    3. J says

      September 19, 2019 at 2:12 am

      Tomato and egg is my go-to Chinese dish. So simple and so good over rice.

      Reply
      • Joyce says

        September 19, 2019 at 1:30 pm

        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! 🙂

        Reply
    4. Tony Zoccolillo says

      August 30, 2019 at 3:13 pm

      5 stars
      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

      Reply
      • Joyce says

        September 03, 2019 at 10:01 am

        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!

        Reply
    5. Josie says

      September 17, 2018 at 12:38 pm

      5 stars
      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.

      Reply
      • Joyce says

        September 24, 2018 at 9:32 am

        I loved it too as a kid. Tastes like ketchup sauce heehee 🙂

        Reply
    6. Sean Mahan says

      September 11, 2018 at 1:49 pm

      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!

      Reply
      • Joyce says

        September 11, 2018 at 3:25 pm

        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 🙂

        Reply

    Leave a Comment & Rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome to Pups with Chopsticks!

    Hi I’m Joyce and Welcome to Pups with Chopsticks! Good eats and cooking is my passion! Join me in my kitchen as I create and share traditional and Asian fusion recipes! Read More…

    Subscribe to Our Newsletter

    Subscribe to my Newsletter and stay up to date on my latest recipes!

    Welcome to the family! Don't forget to check your inbox or spam folder now to confirm your subscription to fully be subscribed to the newsletter!

    Popular Recipes

    Hakka, Indian Chinese chilli chicken made with crispy chicken chunks and lightly tossed in a spicy chilli sauce.

    Chilli Chicken

    Bowl of Spicy Bun Bo Hue (Vietnamese Beef Noodle Soup)

    Bun Bo Hue (Spicy Vietnamese Beef Noodle Soup)

    Sweet and Sour Pork in a bowl on a wooden table

    Sweet and Sour Pork Recipe (咕噜肉)

    Char Siu (Chinese BBQ Pork) thinly sliced and fanned out on a cutting board.

    Sweet and Sticky Char Siu (Chinese BBQ Pork, 叉烧)

    Chinese style beer braised pork belly in a cast iron pan served with fries and noodles

    Beer Braised Pork Belly (Chinese Style)

    Grilled Chicken Skewers served with a peanut sauce

    Grilled Thai Coconut Chicken Skewers

    Footer

    AS FEATURED ON

    ↑ back to top

    As an Amazon Associate, I earn from qualifying purchases at no cost to you.
    Thank you for visiting and supporting our little blog

    Privacy Policy · Terms & Conditions
    Copyright © 2021 Pups with Chopsticks · All Rights Reserved

    1.3K shares