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5.0 from 15 votes

10 Minute Chinese Tomato Egg Stir Fry

Fluffy scrambled eggs in a savory tomato sauce! This recipe calls for simple, everyday ingredients to make a quick, satisfying ONE pan meal in just 10 minutes.

Prep Time
4 mins
Cook Time
4 mins
Total Time
10 mins
Servings: 2 people
Course: Breakfast , Lunch , Dinner
Cuisine: Chinese

Ingredients

  • 5 large eggs
  • 2 medium to large tomatoes cored and cut into 1 inch size pieces
  • 3 green onions (or scallions) chopped, white and green parts separated
  • 2 ½ tablespoon vegetable oil
  • 1 teaspoon light soy sauce
  • 2 tablespoon water
  • ¼ teaspoon white pepper finely ground
  • pinch of sugar to balance the flavor
  • ½ teaspoon salt or to taste
  • ¼ teaspoon toasted sesame oil

Instructions

    Cup of Yum
  1. Start by cracking eggs into a bowl, season with salt and pepper, and beat until smooth. Then set aside.
  2. Heat up a pan. Once the pan is heated, add 1.5 tablespoons of oil, and tilt the pan to spread oil all over.
  3. Pour the eggs, and stir lightly with a spatula until the eggs just starting to set but still runny. Immediately transfer the eggs back into the bowl, and set aside.
  4. Add a tablespoon of oil to the pan. Add white parts of green onions and cook for about 30 seconds or until fragrant.
  5. Add tomatoes and stir for a couple of seconds over high flame. Next, add salt, pepper, soy sauce, sugar, and water. Stir to combine, cover the pan and cook the tomatoes until softened.
  6. Add the cooked eggs to the tomatoes, break them into pieces, and cook for about a couple of seconds to allow the eggs to absorb the tomato flavor. Turn off the flame and mix in the toasted sesame oil and scallion greens.
  7. Serve and enjoy!

Notes

  • Do not overcook the eggs
  • For this recipe, the key is to cook the eggs until they are just set but still moist so the eggs can absorb all the flavor after mixing with the tomato sauce.