Chinese Tomato and Egg Stir-fry
Chinese Tomato and Egg Stir-fry
Ingredients
- 3 large eggs
- 2-3 medium ripe tomatoes, cut into wedges
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1/4 teaspoon salt, adjust at the end
- 1 teaspoon sugar
- 1 tablespoon tomato paste or ketchup, optional, for a richer, saucier result
- 2 tablespoons cooking oil
- 1 teaspoon minced garlic, optional
- scallions or cilantro, chopped, for garnish
Instructions
- 1
Crack 3 large eggs into a bowl. Whisk the eggs thoroughly using chopsticks until they are well combined.
⏱️ 2 min - 2
Heat a pan (a wok or large frying pan is ideal) over medium-high heat. Add a portion of the 2 tablespoons cooking oil to the pan. Once the oil is hot, pour in the whisked eggs. Scramble the eggs using chopsticks until they are cooked through and broken into small, fluffy pieces. Remove the scrambled eggs from the pan and set them aside in a bowl.
⏱️ 5 min
- 3
Add the remaining cooking oil (or a fresh amount, up to the total of 2 tablespoons) to the same pan. If using, add 1 teaspoon minced garlic and sauté briefly until fragrant. Add the 2–3 medium ripe tomatoes, cut into wedges, to the pan.
⏱️ 3 min
- 4
If using, squeeze in 1 tablespoon of tomato paste or ketchup for a richer, saucier result. Pour in 1 tablespoon of oyster sauce and 1 tablespoon of light soy sauce. Add 1/4 teaspoon of salt and 1 teaspoon of sugar.
⏱️ 2 min
- 5
Stir all the ingredients in the pan well with chopsticks or a spatula. Allow the mixture to simmer, stirring occasionally, until the tomatoes begin to break down and form a sauce.
⏱️ 5 min
- 6
Return the cooked scrambled eggs to the pan with the tomato sauce. Stir everything together until the eggs are thoroughly coated and combined with the sauce.
⏱️ 2 min
- 7
Transfer the Chinese Tomato and Egg Stir-fry to a serving plate, typically alongside a portion of white rice.
⏱️ 1 min
- 8
Garnish with chopped scallions or cilantro before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Tomato and Egg Stir-fry
- 3 large eggs
- 2-3 medium ripe tomatoes, cut into wedges
- 1 tablespoon oyster sauce
- 1 tablespoon light soy sauce
- 1/4 teaspoon salt, adjust at the end
- 1 teaspoon sugar
- 1 tablespoon tomato paste or ketchup, optional, for a richer, saucier result
- 2 tablespoons cooking oil
- 1 teaspoon minced garlic, optional
- scallions or cilantro, chopped, for garnish
Instructions
- 1
Crack 3 large eggs into a bowl. Whisk the eggs thoroughly using chopsticks until they are well combined.
⏱️ 2 min - 2
Heat a pan (a wok or large frying pan is ideal) over medium-high heat. Add a portion of the 2 tablespoons cooking oil to the pan. Once the oil is hot, pour in the whisked eggs. Scramble the eggs using chopsticks until they are cooked through and broken into small, fluffy pieces. Remove the scrambled eggs from the pan and set them aside in a bowl.
⏱️ 5 min - 3
Add the remaining cooking oil (or a fresh amount, up to the total of 2 tablespoons) to the same pan. If using, add 1 teaspoon minced garlic and sauté briefly until fragrant. Add the 2–3 medium ripe tomatoes, cut into wedges, to the pan.
⏱️ 3 min - 4
If using, squeeze in 1 tablespoon of tomato paste or ketchup for a richer, saucier result. Pour in 1 tablespoon of oyster sauce and 1 tablespoon of light soy sauce. Add 1/4 teaspoon of salt and 1 teaspoon of sugar.
⏱️ 2 min - 5
Stir all the ingredients in the pan well with chopsticks or a spatula. Allow the mixture to simmer, stirring occasionally, until the tomatoes begin to break down and form a sauce.
⏱️ 5 min - 6
Return the cooked scrambled eggs to the pan with the tomato sauce. Stir everything together until the eggs are thoroughly coated and combined with the sauce.
⏱️ 2 min - 7
Transfer the Chinese Tomato and Egg Stir-fry to a serving plate, typically alongside a portion of white rice.
⏱️ 1 min - 8
Garnish with chopped scallions or cilantro before serving.
⏱️ 1 min