Easy 10-min. Chinese Tomato Egg Stir Fry
User Reviews
5
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Prep Time
3 mins
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Cook Time
7 mins
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Total Time
10 mins
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Servings
3 as a side
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Calories
207 kcal
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Course
Main Course
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Cuisine
Chinese
Easy 10-min. Chinese Tomato Egg Stir Fry
Description
Easy 10-min. Chinese Tomato Egg Stir Fry highlights quartered Roma tomatoes cooked tender alongside scrambled eggs flavored with sesame oil and green onion. The sauce uses ketchup, cornstarch, and ginger to create a glossy, slightly thickened coating that blends acidity with mild sweetness and umami. The eggs are gently scrambled until just set but still moist, providing a delicate contrast to the softened tomatoes. This stir fry is cooked in stages to preserve the eggs' texture and is finished by folding the eggs into the simmered tomato sauce.
The dish offers warm, comforting flavors and a soft texture combination that complements plain steamed rice well. The garnish of extra green onions adds brightness and a hint of sharpness. The process is straightforward, making it a useful option for a quick home meal when fresh tomatoes and eggs are on hand.
Since the eggs are cooked briefly to stay tender and glossy, removing them from heat promptly helps maintain their moist consistency. Adjusting the amount of water in the sauce can control thickness to preference. The ketchup-based sauce is a simple adaptation on classic tomato egg stir fry sauces, providing easy access to familiar pantry ingredients.
Ingredients
- 4 ripe Roma tomato sliced into quarters (or sub with 2 large sized tomatoes
- 6 egg
- 1 green onion finely chopped
- ¼ cup water
- 1 teaspoon sesame oil
- 2 teaspoon vegetable oil or any neutral tasting oil
Sauce:
- 3 tablespoon ketchup
- ½ tablespoon cornstarch
- 1 teaspoon granulated sugar white
- ½ teaspoon ginger thinly sliced
- ½ teaspoon salt
- ½ cup water
Optional Garnish:
- 1 green onion finely chopped
Instructions
- In a bowl, mix Sauce ingredients (as listed) and set aside.
- In a separate bowl, crack your eggs and add sesame oil. Beat the eggs & sesame oil for 20-30 seconds.
- Heat a nonstick skillet over medium heat. Once you have a hot pan, add 1 teaspoon of oil. Once oil is hot, add egg mixture. Scramble eggs until they take shape but are still glossy and moist looking. Do not overcook them. Remove cooked eggs from the pan.
- Back into the pan, add remaining oil and green onions. Cook for 5 seconds or until fragrant.
- Add tomatoes and water. Allow the tomatoes to cook for 2-3 minutes until they have softened, and skin begins to peel away.
- Pour sauce over tomatoes. Allow sauce to simmer & thicken slightly, about 2 minutes.
- Once sauce is slightly thicker, add eggs and gently fold them into the sauce and tomatoes. Remove from heat. Serve & enjoy. Optional: garnish with more green onions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3as a side
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Calories | 207kcal | 10% |
| Carbohydrates | 11g | 4% |
| Protein | 12g | 24% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 327mg | 109% |
| Sodium | 657mg | 27% |
| Potassium | 383mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 1321IU | 26% |
| Vitamin C | 13mg | 14% |
| Calcium | 68mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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