Chinese Eggs and Tomato Stir Fry
User Reviews
5
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Servings
2 servings
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Course
Main Course
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Cuisine
Chinese
Chinese Eggs and Tomato Stir Fry
Description
The recipe for Chinese Eggs and Tomato Stir Fry features ripe Roma tomatoes cut into small wedges, quickly cooked in a hot pan with soy sauce and brown sugar to soften while maintaining some form. Eggs, beaten with fish sauce and white pepper, are then stir-fried separately to a tender consistency before mixing back to combine flavors gently. The dish uses common seasonings for seasoning depth, including soy sauce and fish sauce, along with ground white pepper. Green onions add a fresh note at the end.
The method depends on timing and temperature to get the eggs soft but set without overcooking, and the tomatoes tender but not mushy. The stir-fry process keeps the tomatoes juicy and ensures the eggs have a light, delicate texture. The combined flavors and textures make it a comforting and savory dish.
This stir fry pairs well with jasmine rice to make a balanced meal. It is suited for a fresh, home-cooked lunch or dinner where a light but savory egg and tomato dish is desired.
The original notes provide a guideline for scaling the recipe based on egg and tomato weight and recommend using ripe tomatoes for maximum flavor. Roma tomatoes are preferred given their firmer texture and lower water content.
Ingredients
- 14 oz Roma tomatoes see note 1, ripe
- 5 egg see note 2, large
- 2 ½ teaspoon fish sauce or sub soy sauce for vegetarian
- ground white pepper to taste, or black pepper
- 2 tablespoon neutral oil
- 2 ½ teaspoon soy sauce
- 1 teaspoon brown sugar
- 1 green onion chopped
- jasmine rice for serving
Instructions
- To prep the tomatoes (also see the video below for cutting demo), cut each tomato in half lengthwise, then remove the core. Cut each half into 3 wedges, keeping the wedges together, then cut the wedges into thirds crosswise.
- Use a fork to beat the eggs with fish sauce and white pepper just until there are no more big gloopy bits of egg whites.
- In a non stick skillet, heat about 1 tablespoon of oil over medium high heat, and once hot, add the tomatoes, soy sauce, and sugar and stir to mix. Cook just until the tomatoes are soft but still holding shape, about 1-2 minutes depending on the ripeness of the tomatoes. Stir in the green onions then immediately pour them into a bowl.
- *This step goes very quickly - once you add the eggs you've got literally 1 minute, so make sure you review the instructions and watch the video demo above before you start! Wipe the pan with paper towel and return it to high heat. Add about another 1 tablespoon of oil and heat until hot again. Add the eggs and quickly use a rubber spatula to scramble them until about 80% cooked (there should be a little bit of raw eggs in the pan), then immediately add the tomatoes and "fold" them into the eggs JUST until mixed and the eggs are cooked through. Immediately transfer them onto a serving dish.
- Serve with jasmine rice. If you like it spicy, a drizzle of hot sauce, chili oil, chili crisp, or whatever your spicy condiment of choice would be appropriate here.
Notes
- Ripe Roma tomatoes are ideal; other ripe tomatoes can be used but may affect texture due to differing water content.
- To scale, use 80 grams of tomato, ½ teaspoon fish sauce, ½ teaspoon soy sauce, and just under ¼ teaspoon sugar per large egg.
- Add green onions and pepper according to personal taste preferences.
User Reviews
Overall Rating
5
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