Talk about the classic of classics, a Tomato Egg Stir Fry is without a doubt a Chinese household staple. I don’t think there’s one Chinese who hasn’t grown up having this as one of the dishes on the dinner table. Not only is this dish easy and quick to whip up, but it’s also an incredibly economical dish. I remember especially enjoying this dish as a kid, thoroughly loving the sweet and tangy flavours from the tomatoes and fluffy eggs paired with steamed Jasmine rice. It’s just simple, delicious, and a classic for a reason.
Every household may have it slightly different and you may find plenty of recipes online that involves using mirin and/or Shaoxing wine. My recipe here is 100% halal-friendly and is the only way I know of for making Chinese Tomato Egg Stir Fry. My grandma always says the secret to the dish is a dash of ketchup plus a pinch of sugar to elevate the sweetness of the tomatoes and to use high heat to make those puffy pillowy scrambled eggs. Everyone in the family follows this method to make this classic at home.
How to make Chinese Tomato Egg Stir Fry
- Salt, White Pepper, Sesame Oil – to season the eggs
- Cooking Oil
- Garlic – for extra fragrance
- Sugar – to elevate the sweetness of the tomatoes
- Ketchup – to elevate the sweetness and sauciness of the tomatoes
- Spring Onions – for garnish
What you’d need
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- We always cut the tomatoes into quarterly wedges and remove the stem.
- Starting with the eggs first, we cook them over high heat to create that airy puffy texture. When the wok and oil are hot enough, the eggs should immediately start to puff up as you pour them in.
- It should only require a very quick stir-fry until the eggs are set and you can remove them from the wok to set aside for later. Do not overcook! We will be tossing the eggs back into the wok to cook further with the tomatoes.
- As mentioned, the addition of ketchup and sugar helps to elevate the sweetness of the tomatoes. If your tomatoes aren’t naturally sweet enough (e.g not in season), you may need an extra pinch to get the flavours right – adjust to your own taste accordingly.
Tomato Egg Stir Fry
- 2 tbsp Cooking Oil
- 2-3 cloves Garlic finely chopped
- 4 medium Tomatoes quartered
- 2 tbsp Ketchup
- ½ tsp Sugar
- ¼ cup Water
- ¾ tsp Salt
- Spring Onions for garnish
For the eggs
- 3 Eggs
- ½ tsp Salt
- ½ tsp White Pepper
- ½ tsp Sesame Oil
- Whisk eggs together with salt, white pepper, and sesame oil.3 Eggs, ½ tsp White Pepper, ½ tsp Sesame Oil, ½ tsp Salt
- Heat cooking oil in a wok over high heat. When the oil starts to smoke, pour the egg in.2 tbsp Cooking Oil
- Let the egg sit for 20-30 seconds before starting to swirl the egg.
- Once the eggs are set, remove them from the wok. Roughly cut into chunks and set aside.
- Heat another tbsp of oil in the same wok if need to. Add garlic and fry for 1-2 minutes until golden & fragrant.2-3 cloves Garlic
- Add in the tomatoes. Stir-fry for 2-3 minutes and then season with salt.4 medium Tomatoes, ¾ tsp Salt
- Add water, then the ketchup and stir-fry for another 2-3 minutes until the tomatoes are beginning to burst. Stir in a sprinkle of sugar.2 tbsp Ketchup, ½ tsp Sugar, ¼ cup Water
- Toss in the cooked eggs till combined. Garnish with spring onions and serve immediately.Spring Onions
- Remove the stem of the tomatoes when cutting them into quarterly wedges
- The reason why we are cooking the eggs over high heat is to create that airy puffy texture. When the wok and oil are hot enough, the eggs should immediately start to puff up as you pour them in.
- Remove the eggs from the wok to set aside once the eggs have set. Do not overcook as we will be tossing it back into the wok to cook further together with the tomatoes.
- The addition of ketchup and sugar helps to elevate the sweetness of the tomatoes. If your tomatoes aren’t naturally sweet enough (e.g not in season), you may need an extra pinch to get the flavours right – adjust to your own taste accordingly.
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