Name: Chinese Tomato Egg Stir-Fry Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 6 large eggs; 1 scallion, finely chopped (separate white and green parts); 1 teaspoon sesame oil; 4 medium ripe tomatoes (Roma, Plum, or Vine), chopped into 1-inch thick wedges; ¼ cup cold water; 1.5 tablespoon vegetable oil or any neutral oil; 3 tablespoons ketchup; ½ tablespoon cornstarch or tapioca starch/potato starch; 2 teaspoons white granulated sugar or cane sugar; ¾ teaspoon salt; ½ teaspoon Shaoxing wine or dry sherry/dry white wine (optional); ½ teaspoon thinly sliced ginger; ½ cup cold water; Steamed white rice or noodles

Jump to Recipe· 3.9 from 36 reviews

If you are craving a comforting yet vibrant dish that brings together the wonderful flavors of sweet tomatoes and fluffy eggs, you are in for a treat with this Chinese Tomato Egg Stir-Fry Recipe. This classic Chinese home-cooked favorite strikes the perfect balance between tangy and savory, and the luscious sauce hugs every bite, creating an irresistible harmony. It’s incredibly easy to make, packed with wholesome ingredients, and ready in no time to brighten up any meal.

Ingredients You’ll Need

A white bowl filled with a vibrant mix of soft scrambled eggs and chunky red tomatoes, all cooked together in a slightly saucy texture. The dish shows bright orange and red tones with pieces of tomatoes interspersed with fluffy yellow egg curds. Freshly chopped green onions are scattered on top, adding a touch of green and freshness to the dish. A woman's hand holds a silver spoon lifting a portion of the egg and tomato mixture from the bowl. The bowl sits on a white marbled surface, with a small glass bowl of chopped green onions blurred in the background. photo taken with an iphone --ar 4:5 --v 7

This Chinese Tomato Egg Stir-Fry Recipe relies on a handful of simple yet essential ingredients, each playing a unique role that builds layers of flavor, texture, and color. From the juicy tomatoes that add brightness to the fluffy eggs giving richness, every element is crucial for that authentic taste.

4 medium ripe tomatoes: Choose Roma, Plum, or Vine tomatoes for their perfect balance of sweetness and acidity, cut into 1-inch wedges.
6 large eggs: Fresh eggs scramble fluffy and tender, creating the dish’s soft, protein-rich component.
1 scallion, finely chopped: Divided into white and green parts, the white adds subtle oniony aroma while the green brings fresh color as garnish.
¼ cup cold water: Used to help the tomatoes cook down gently and to thin the sauce slightly.
1 teaspoon sesame oil: Adds a warm, nutty fragrance enhancing the eggs’ flavor beautifully.
1.5 tablespoons vegetable oil: Any neutral oil works, perfect for sautéing without overpowering other ingredients.
Sauce mix: 3 tablespoons ketchup, ½ tablespoon cornstarch (or tapioca/potato starch), 2 teaspoons sugar, ¾ teaspoon salt, ½ teaspoon Shaoxing wine or dry sherry (optional), ½ teaspoon thinly sliced ginger, and ½ cup cold water — this combination creates a silky, flavorful sauce that ties the dish together.
Cooked white rice: Essential for serving, its gentle texture complements the saucy stir-fry perfectly.

How to Make Chinese Tomato Egg Stir-Fry Recipe

Step 1: Prepare the Sauce

In a small bowl, whisk together ketchup, cornstarch, sugar, salt, Shaoxing wine (if using), sliced ginger, and cold water. This sauce mixture will thicken and coat the tomatoes and eggs, lending the dish its signature glossy finish and tangy sweetness.

Step 2: Beat the Eggs

Crack the eggs into a medium bowl, add the fragrant sesame oil, and beat thoroughly until smooth and combined. The sesame oil gives the eggs that lovely aroma and silkiness when cooked.

Step 3: Scramble the Eggs

Heat 1 tablespoon of vegetable oil in a large non-stick pan over medium heat. Add the egg mixture and scramble gently until the eggs form soft curds but remain moist and tender. Break them into large chunks and then transfer to a plate—keeping the eggs slightly undercooked helps them absorb the sauce later.

Step 4: Cook the Tomatoes

Add the last ½ tablespoon of vegetable oil to the pan and briefly sauté the white parts of the scallion for about 5 seconds to release their aroma. Toss in the chopped tomatoes and the cold water, cooking for 3 to 4 minutes until the tomato skins start to peel and juices reduce, concentrating the flavors.

Step 5: Combine Sauce, Tomatoes, and Eggs

Pour the prepared sauce into the pan with the tomatoes and simmer for about a minute until the sauce thickens slightly. Then gently fold the scrambled eggs back into the pan, mixing carefully so they soak up the luscious sauce but retain their fluffy texture. Remove from heat and sprinkle with the green scallion parts for a fresh, vibrant finish.

How to Serve Chinese Tomato Egg Stir-Fry Recipe

The image shows twelve clear glass bowls and a measuring cup on a white marbled surface. In the top left, there is a large bowl with four white eggs. Below it, another large bowl holds bright red tomato wedges. To the right of the eggs, a medium bowl contains red ketchup, followed by a smaller bowl with white powder (likely cornstarch), and another small bowl with a clear light yellow liquid. Below the ketchup, a small bowl holds green sliced scallions, next to it is a small bowl filled with white granulated sugar, and then a tiny bowl with thin yellow ginger strips. Below those, a small bowl with light yellow oil is next to a small bowl containing a golden-brown liquid, and finally another small bowl with salt. On the far right is a clear glass measuring cup holding clear water. The bowls are neatly arranged in rows and the whole setup is clean and bright. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped green scallions gives the dish a pop of color and a subtle oniony crunch, perfectly framing the saucy tomatoes and eggs.

Side Dishes

This dish pairs beautifully with simple steamed white rice, which soaks up the sauce and balances the tangy sweetness of the stir-fry wonderfully. Alternatively, delicate noodles or a crisp side of sautéed greens make excellent companions.

Creative Ways to Present

For a fun twist, serve your Chinese Tomato Egg Stir-Fry Recipe over a bed of warm, buttery mashed potatoes or atop toasted baguette slices as a savory breakfast or brunch option. You can even spoon it into lettuce cups for a light, hand-held meal that feels fresh and innovative.

Make Ahead and Storage

Storing Leftovers

After cooking, allow the stir-fry to cool completely, then transfer it to an airtight container. It keeps well in the refrigerator for up to 2 days, maintaining flavor and texture nicely.

Freezing

This dish is best enjoyed fresh, but if necessary, it can be frozen for up to one month. Use a freezer-safe container and thaw overnight in the refrigerator before reheating to help preserve the eggs’ tenderness and sauce consistency.

Reheating

Reheat gently on the stovetop over low heat, stirring often to prevent the eggs from overcooking or drying out. Adding a splash of water or broth can help restore moisture and keep the sauce silky and delicious.

FAQs

Can I use other types of tomatoes for this recipe?

Absolutely! While Roma, Plum, or Vine tomatoes are preferred for their balance of sweetness and acidity, you can use any ripe tomatoes you have on hand. Just be aware that different varieties may affect the sauce’s flavor and consistency slightly.

Is it necessary to use Shaoxing wine in this recipe?

No, Shaoxing wine is optional but adds a subtle depth and authentic aroma to the dish. If you don’t have it, dry sherry or dry white wine works well, or you can simply omit it without drastically changing the overall taste.

Why is the egg scrambled before adding to the tomatoes?

Scrambling the eggs partially first lets them develop a soft, fluffy texture that contrasts beautifully with the juicy tomatoes and thick sauce. Adding raw eggs directly would result in a very different texture and cooking time.

How can I make this dish vegan?

This recipe is egg-based, but you could experiment by using firm tofu scrambled with a pinch of turmeric for color. Keep in mind the taste and texture will differ from the traditional Chinese Tomato Egg Stir-Fry Recipe.

Can I add other vegetables or protein?

Yes! Feel free to toss in zucchini, bell peppers, or mushrooms for added texture and nutrition. Shrimp or chicken can be cooked separately and stirred in at the end for a heartier version.

Final Thoughts

This Chinese Tomato Egg Stir-Fry Recipe is such a joy to make and eat because it’s simple, comforting, and packed with flavor. Whether you’re a kitchen novice or a seasoned cook, this dish feels like a warm hug from home and brings brightness to the table with every bite. I can’t wait for you to try it and make it your own delightful go-to meal!