Chinese Tomato Egg Stir-Fry Recipe
Chinese Tomato Egg Stir-Fry is a simple dish featuring ripe Roma tomatoes and fluffy eggs cooked separately, then combined for a balance of soft scrambled eggs with a saucy tomato base. The addition of sesame oil, white pepper, and soy sauce builds a subtly savory and fragrant profile. The gentle scrambling technique keeps the eggs tender, while the tomato mixture is stirred until saucy, often moistened with a splash of water to create a light sauce. This recipe serves two comfortably and is adaptable based on tomato juiciness and personal seasoning tastes.
Ingredients
- 1 teaspoon cornstarch (optional)
- 4 egg large
- ¼ teaspoon ground white pepper
- ½ teaspoon sesame oil
- 2 tablespoons canola oil (or other neutral oil), divided
- 4 Roma tomatoes cut into half wedges, ripe; large
- 2 spring onions chopped (reserve some green bits for garnish
- 1 garlic minced, clove
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 teaspoon sugar (optional)
- ¼ cup water only needed if the pan dries up
- salt
Instructions
- Mix the teaspoon of cornstarch with a tablespoon of cold water to make a cornstarch slurry.
- Grab a medium-sized mixing bowl. Add the eggs with the ground white pepper, sesame oil, a ¼ teaspoon of salt and two teaspoons of the cornstarch slurry. Mix until very well combined.
- Place a seasoned wok or skillet over high heat. Once piping hot, add a tablespoon of oil and turn to medium heat. Drop your egg mixture into the shimmering oil and let it sit for a few seconds until the edges look set. Use a wooden or rubber spatula and move the loosely set egg around the pan, breaking it up as you go. Then slide the almost-cooked eggs back into the used egg bowl and set aside.
- Wipe the wok clean. Then return it to medium-high heat and add another tablespoon of oil.
- Add the tomatoes, spring onions and garlic. Stir fry for a minute, then add the soy sauce, sugar, and ½ teaspoon of salt. Cook for another minute or so until the tomatoes become saucy. If your pan looks dry, add a splash of water – no more than a quarter cup.
- Stir in the remaining cornstarch slurry and cook for another minute. Taste your sauce. It should be savoury, sweet and a bit tart. Add more salt, sugar or soy sauce to taste.
- Turn the heat down to low, and return the cooked eggs to the pan. Stir-fry together until the eggs are warm all the way through and coated in the stir-fried, chunky tomato sauce.
- Serve over steamed white rice, and sprinkle with the reserved green onions.
Notes
- Adjust tomato quantity to about 100 grams per large egg for balanced flavor and texture.
- Prepare a small amount of water to add if the pan dries out during cooking to maintain a saucy consistency.
- Peeling tomatoes is optional; the skin can be left on according to preference.
- This recipe comfortably serves two adults but can be adjusted up or down as needed.
Nutrition Information
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 318
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 13g | 4% |
| Protein | 14g | 28% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 327mg | 109% |
| Sodium | 641mg | 27% |
| Potassium | 654mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 2261IU | 45% |
| Vitamin C | 30mg | 33% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.