Chinese Tomato Egg Stir Fry
Easy 10-minute Chinese tomato egg stir fry features soft, savory scrambled eggs mixed with sweet, tangy tomatoes for the ultimate home cooked comfort food.
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 6 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 3 cloves garlic (minced)
- 1 green onion (chopped)
- 5-6 roma tomatoes (about 1 lb quartered)
- 3 tablespoon water
- 2 tablespoon ketchup
- 1/2 tablespoon oyster sauce
- 1/2 tablespoon soy sauce
- 2 teaspoon brown sugar
- 1 teaspoon sesame oil
- 1/2 tablespoon cornstarch
- 1 tablespoon water
- 2 stalks green onion (chopped)
- steamed rice
Instructions
- 1
Whisk and season eggs. In a small bowl, add the eggs, salt, and pepper. Whisk until combined. Set aside.
- 2
Cook the eggs. Heat a tablespoon of oil in your wok or large skillet over medium heat. Add the eggs and lightly scramble with a rubber spatula until almost done. The tops of the eggs should look slightly runny and glossy. Remove from the pan and set aside.
- 3
Mix the sauce. In a small bowl, add the water, ketchup, oyster sauce, soy sauce, sugar, and water and mix until combined. Set aside.
- 4
Cook aromatics. Heat another tablespoon in the wok over medium heat. Add the garlic and green onion and cook until fragrant, about 30 seconds.
- 5
Cook tomatoes. Then add the tomatoes and cook for about 30 seconds to release their juices. Add the sauce and mix until combined. Cook until the tomatoes have reached a boil and have softened about 2-3 minutes.
- 6
Add cornstarch slurry. In a small bowl, add the cornstarch and 1 tablespoon water and mix until combined. Once the tomatoes are at a boil, add to the tomatoes and mix to combine.
- 7
Combine and serve. Add the eggs back and finish with sesame oil and toss to combine. Taste and adjust with more salt or sugar if needed. Garnish with green onions and enjoy with steamed rice.