Tomato and Egg Stir-Fry: Classic Chinese Weeknight Recipe

Perfect with a bowl of rice, this simple and delicious Chinese tomato and egg stir-fry (番茄炒蛋) is ideal for days when you don’t feel like spending much time in the kitchen.

This homely dish is rarely found at Chinese restaurants or takeout outside China and Taiwan. It’s a classic comfort food, commonly made at home and especially popular with kids and students on a budget.

Ready in about 15 minutes for dinner or a quick work-from-home lunch, and surprisingly nutritious too.

If you like quick, healthy stir-fries to serve with rice, try my Chicken with Black Bean Sauce or Squid Stir Fry with Celery as well.

Ingredients

• Ripe tomatoes – choose juicy, ripe tomatoes for the best flavor. If yours are underripe, leave them on the bench for a couple of days to ripen.
• Shaoxing wine – a small amount adds depth to the eggs. Substitute with dry sherry, mirin, or other rice cooking wine if needed.
• Ginger – just a few thin slices add a subtle warmth; discard after infusing the oil.
• Brown sugar – gives a richer sweetness thanks to molasses; plain white sugar works too.

Step by step instructions

Cut tomatoes into wedges (about eight wedges per large tomato) so they keep their shape during cooking.

Start by heating 1 tablespoon of oil in a pan and sizzle the ginger and spring onion until golden. This flavors the oil and enhances the dish.

Add the tomato wedges, sugar, and a pinch of salt. Cook over medium heat until the tomatoes soften, stirring occasionally (about 4–5 minutes). While the tomatoes cook, whisk the eggs with 1 teaspoon shaoxing wine and a little salt in a bowl.

When the tomatoes are soft, remove and discard the ginger slices. Push the tomatoes to the edges of the pan and make room in the center. Add the remaining tablespoon of oil to the center. If you don’t have a non-stick pan, use around 2 tablespoons of oil to prevent the eggs sticking.

Pour the egg mixture into the hot oil in the middle of the pan. Let the eggs set and form shape before stirring, about 20 seconds between stirs. This prevents the eggs from dissolving into the tomato juices and becoming paste-like. Gently push the tomato and eggs from the edges toward the center and scrape from the bottom to avoid overcooking.

Once the eggs are cooked through (about 2–3 minutes), turn off the heat and transfer to a plate immediately to stop residual heat from continuing to cook the eggs.

Serve hot with steamed rice or as part of a larger family meal.

Tips for making a perfect Chinese tomato and egg stir fry

• Use ripe and juicy tomatoes – they make a big difference. If you must use underripe tomatoes, add a little tomato sauce (ketchup) to boost flavor.
• Avoid overcooking the eggs – transfer them off the heat as soon as they’re done to prevent drying out.
• Minimize stirring the tomatoes so they don’t break down into mush; wedges help maintain texture.
• Scrape from the bottom when stirring the eggs to prevent any bits from overcooking.

Tomatoes and eggs are a nutritious and tasty combination. If you like the saucy, tomato-and-egg profile, it’s somewhat reminiscent of shakshuka—though shakshuka is usually served with flatbread rather than rice.

Other variations

This is a homey dish with many acceptable variations. Some cooks add tomato sauce (ketchup) or prefer to scramble the eggs separately and fold them in after the tomatoes have softened. I like cooking the eggs in the pan with the tomatoes at the end, which makes the eggs more flavorful.

If your tomatoes aren’t ripe, adding a little tomato sauce helps improve the flavor and can replace the added sugar since most tomato sauces contain sugar already.

Good to know (FAQs)

Made this recipe? Let me know your thoughts or questions in the comments — I’d love to hear from you.

Happy cooking! – Gen

Video

📖 Recipe

Chinese Tomato Egg Stir Fry

A classic Chinese comfort food that’s quick, inexpensive and best served with steamed rice.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Servings: 2 people

Ingredients

• 6 eggs
• 3 large ripe tomatoes, cut into wedges
• 4 thin slices ginger
• 1 spring onion, cut to 5cm lengths
• 1 tsp shaoxing wine
• 1/2 tsp brown sugar (or white)
• 2 tbsp neutral oil (canola or grapeseed)
• Salt, to taste

To serve

• Freshly cooked rice

Instructions

1. Heat 1 tablespoon oil in a non-stick pan. Add spring onion and ginger, cook over medium heat until golden, about 1 minute.
2. Add tomato wedges, sugar and a pinch of salt. Cook on medium, stirring occasionally, until tomatoes soften (4–5 minutes).
3. While the tomatoes cook, whisk eggs with shaoxing wine and salt in a bowl.
4. Remove and discard the ginger. Push tomatoes to the pan edges, add the remaining oil to the center and increase heat to high. When the oil is hot, pour in the eggs.
5. Let the eggs set and form shape before stirring, about 20 seconds between stirs. Gently push tomatoes and eggs together and scrape from the bottom to avoid overcooking.
6. When eggs are cooked through (2–3 minutes), turn off the heat and transfer immediately to a plate.
7. Serve with freshly cooked rice.

Notes

Note 1: Use ripe, juicy tomatoes for the best flavor. If tomatoes are underripe, leave them to ripen or add a little tomato sauce to boost flavor.

Note 2: Only stir the eggs once they begin to set so they remain in solid pieces rather than dissolving into the tomato juices.

Note 3: Transfer the cooked dish to a plate right away to prevent residual heat from overcooking the eggs.

Nutrition

Calories: 364 kcal |
Carbohydrates: 13 g |
Protein: 19.2 g |
Fat: 27.3 g

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