Chinese Tomato Egg Stir Fry

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–+ servings

A classic Chinese comfort food that is pretty much only ever made at home and very popular with kids (or uni students with a small budget). Perfect with a bowl of rice, this super easy and yummy Chinese tomato and egg stir fry is great for days when the thought of cooking is just 'eh too much work'.

5 from 7 votes

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Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: people

Calories: 364kcal

Ingredients

▢ 6 eggs
▢ 3 large ripe tomatoes cut into wedges (note 1)
▢ 4 slices ginger thin
▢ 1 spring onion cut to 2inch/5cm long
▢ 1 teaspoon shaoxing wine
▢ ½ teaspoon brown sugar or white
▢ 2 tablespoon oil neutral-tasting, eg. canola, grapeseed
▢ salt

To serve

▢ Freshly cooked rice

Instructions

In a non-stick pan, add 1 tablespoon of oil, spring onions and ginger. Cook on medium heat until golden. About 1 minute.
Add tomato wedges, sugar and lightly season with salt. Cook and soften tomatoes on medium heat, stirring occasionally. About 4 - 5 minutes.
Whilst tomatoes are cooking, crack eggs into a large bowl, add shaoxing wine and salt. Whisk well, set aside.
Once tomatoes have softened, remove and discard the ginger slices. Push tomatoes to the rims of the pan, making space in the middle of the pan. Add the remaining tablespoon of oil into the middle of the pan. Increase heat to high and allow oil to heat up for about 10 seconds, then pour whisked eggs into the pan.
Let the eggs set and form shape (when it's starting to look like scrambled eggs) before stirring each time, about 20 seconds apart. (note 2)
Once eggs are cooked through, about 2 or 3 minutes, turn the heat off. Immediately transfer onto a plate. (note 3)
Serve with rice!

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Notes

Note 1. Use ripe juicy tomatoes. The flavours are just not as rich if the tomatoes aren't ripe and deep in colour. If you were only able to get not so ripe tomatoes, leave them out on the kitchen bench for a couple of days to ripen before cooking.

Note 2. Only stir once the eggs have started to form shape. This is so that the scrambled eggs don't get 'lost' in the tomatoes and their juices. Meaning, a thick paste-like consistency instead of solid pieces of scrambled eggs. I find gently pushing the tomato and eggs from the edges of the pan towards the middle works really well. Just like image #6 in the collage in the post above, scraping from the bottom of the pan to avoid overcooking.

Note 3. Transfer onto a plate as soon as cooked will stop residual heat from the pan from continuing the cooking process and thus overcooking the eggs.

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