This sweet and savory Chinese tomato egg stir fry is the easiest, most authentic, one-pan Chinese recipe. Made in less than 10 minutes and packed with juicy flavor! Take a look and taste into my number favorite dish as a child.

I am so excited to share this recipe with you! This authentic Chinese tomato egg stir fry 番茄炒蛋 is another one of my parent’s tasty recipes. 

This is the first dish most Chinese kids learn to cook. It is that easy, popular and DELICIOUS.

It is one of my favorite comfort meals because it takes so little time to prepare. And it pairs well with just about anything: rice, pancakes, noodles, and more! 

If you love this, you’ll love my Chinese Sweet and Sour Ribs, Authentic Chinese Sticky Tofu, and Chinese Scallion Pancakes. 

Why I love This Chinese Tomato Egg Stir Fry

Affordable/Accessible 

This dish can be made with only 7 ingredients, and they all consist of things you probably already have in your kitchen. It’s something that anyone can make regardless of accessibility! 

Simple Clean-up 

This dish is a one-pan-wonder. With some leftover rice at hand, it’s a ridiculously easy cleanup. 

Wholesome

This dish is very popular in most Chinese households. Because it is simple, quick, and affordable, it is especially popular among college students. 

For me it reminds me of my parents; it reminds me of home.

When I am missing them a little extra, I make myself this wholesome dish. It helps that Tom and Ollie love it too. 

I cannot wait to teach Ollie how to make it when he’s old enough!  

Can I customize this Chinese Tomato Egg Stir Fry?

This recipe is amazing because of how customizable it is!

I’ve seen people turn this stir fry into an omelet.

To do this, you simply let the egg cover the whole pan and then flip and cook on the other side. Then place the tomato-y goodness inside the omelet.

Some people love when the tomatoes are extra tender. You can do this by taking the skin off and simmering them for a little longer. 

Others like the dish to be savorier and omit the sugar entirely.

Or they double up for added sweetness. This dish is extremely flexible to your taste buds. 

My favorite way to customize the dish is by pairing it with your favorite food. You can add it to a bed of warm rice or noodles.

I’ve seen people douse the dish in ketchup too! Did you know ketchup originated from China? It was originally made from pickled fish sauce and then adapted over the years to the tomato-y goodness we love today. 

As you can see, the possibilities are endless with this yummy Chinese tomato egg stir fry. 

Ingredients for Chinese tomato egg stir fry

Water

Eggs, large

Green onion 

Sugar

Salt 

Tomatoes, small

Oil, cooking

Vegetable broth or Water 

How to Make Chinese Tomato Egg Stir Fry

Mix the eggs in a bowl and add 1-2 tbsp of water and a pinch of salt.
By adding water to the eggs, you are preventing the proteins from binding too quickly, results in fluffier eggs
Chopping up the green onions. Set aside ¼ of the green end for garnishing at the end. 
In a nonstick pan, heat the oil on medium heat and add the green onions once the oil is simmering. Cook for 30 seconds until fragrant.
Add the eggs and cook for 30 seconds, until the egg forms one solid piece. Then stir a few times. Rremove the egg from the pan. It should be slightly undercooked because you will be adding the egg back in at the end. 
In the same pan, add 1-2 tsp of oil and then the tomatoes. Allow them to cook for a few minutes.

Finally, when there has some juice left in the pan, add the eggs back and season with salt to taste. Stir once over and sprinkle the rest of the scallions for added flavor. 

How to Serve Chinese Tomato Egg Stir Fry

This dish goes well with so many options. It pairs well with all types of rice, but I especially like it with fried rice.

Check out my authentic Chinese fried rice TikTok recipe here.

Cauliflower rice is also perfect for an alternative.

And of course, it pairs amazingly with my Chinese Scallion Pancakes recipe. It’s the perfect authentic Chinese pairing! These fluffy, crispy, bread-like pancakes are usually served as an appetizer – and they taste amazing with this stir fry! 

How to Store Chinese Tomato Egg Stir Fry

Since this recipe makes two servings, it’s best to eat right away. You can even cut the ingredients in half if you are making it for yourself. 

If you decide to store them in the fridge, I recommend putting them in an airtight container and simply reheating them in a pan or microwave to your desired liking. They should be good for 3-4 days in the fridge. 

Tips for Making the Best Chinese Tomato Egg Stir Fry

Oil – any oil works, but I love using sesame oil for added flavor.

Nonstick Wok – you can use any pan, but I especially love a nonstick wok. Wok’s are built for stir frying and nonstick means you end up using less oil! 

Tomatoes – I like using pretty ripe tomatoes for added flavor. It also helps to cut them into large enough pieces so that they do not fall apart while you are cooking them. 

Egg texture – if you want the eggs to be soft and fluffy, do not overcook! Make sure they are slightly undercooked when taking them off the heat for the first time before adding them back in the end. 

What other traditional Chinese recipes would you like to see next? Leave a comment below and I’d love to share my family recipes with you!

I’M LOOKING FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

Chinese egg and tomato stir fry serve over rice on a plate,with chopstick resting on the edge of the dish

Get the recipe:Tomato Egg Stir Fry {6 Ingredients}

Yield: 2
Prep Time: 4 minutes
Cook Time: 4 minutes
Total Time: 4 minutes
This sweet and savory Chinese tomato egg stir fry is the easiest, most authentic one-pan Chinese recipe. Takes less than 10 minutes!
5 stars (1 review)
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Ingredients

  • 3- 4 small tomatoes
  • 4 large eggs
  • 1 – 2 tbsp water
  • 1 stalk of green onion
  • 1 tsp sugar
  • Salt to taste
  • 1/4 cup vegetable broth or water
  • Oil for cooking

Instructions 

  • Wash and quarter the tomatoes.
  • Chop the green onion and set aside ¼ of the green part for garnishing.
  • In a bowl, whisk together the eggs and 1 – 2 tbsp water and a pinch of salt.
  • In a non-stick pan, heat up 1 tbsp oil over medium heat. Once shimmering, add the green onion. Cook for 30 seconds until fragrant.
  • Add the eggs to the pan. Let it cook for 30 seconds or until it forms a large piece before stirring.
  • Gently stir a few times. Remove the eggs from the pan when it’s just so slightly undercooked.
  • In the same pan, add 1 – 2 tsp oil, add tomatoes. Let it cook for a couple of minutes. Add sugar and ¼ cup of water or vegetable broth.
  • Cook for 1 – 2 more minutes until the tomatoes are soft. You can press them with the spatula gently to get more juice out.
  • While there is still some juice left in the pan, add the eggs back in. Season with more salt to taste.
  • Stir everything together. Serve, and top with additional scallions on top!

Notes

This recipe is 2 servings – split in half for a single serving!
Serving: 1g, Calories: 250kcal, Carbohydrates: 11g, Protein: 14g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 12g, Cholesterol: 372mg, Sodium: 532mg, Fiber: 2g, Sugar: 8g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.

Author: Shuang Shuang Liang
Course: Breakfast
Cuisine: Chinese