stir fry tomato egg

stir-fry tomato & eggs

Stir-fry tomato and egg is one of the most classic comfort dishes for those who grew up in Cantonese households. It's a simple dish made of soft, stir-fried eggs and saucy tomatoes, and it comes together in just 15 minutes. Pair it over some white rice, and it's a perfect weekday or weeknight meal!

What ingredients do I need to make stir-fry tomato and eggs?

Stir-fry tomato and egg is one of the easiest dishes you can make, and the classic version doesn't contain much more than eggs, tomatoes, and some aromatics. However, I like adding a few more ingredients, like a bit of ketchup and oyster sauce, to deepen and enhance the flavors in this dish!

Tomatoes & Eggs

  • Tomatoes: Tomatoes on the vine, roma, or plum tomatoes will usually be the most accessible and flavorful options at the supermarket for this dish. I'm not usually a fan of beefsteak or hothouse tomatoes as I find their flavor a bit diluted, but they're definitely the most affordable option.
  • Eggs: any sized chicken eggs will work for this dish!


  • Ginger: This gets added to the oil before adding anything else, and adds fragrance to the stir-fry tomato and eggs. I like to slice them into very thin matchsticks so I don't bite into any big pieces of ginger, but am still able to get their flavor.
  • Scallions: We'll separate the scallion white and green parts. The scallion whites, which are more pungent, will be used to flavor the oil (just like the ginger). The scallion greens, which are more light and fragrant, will be used as garnish at the end!

Cornstarch Slurry

  • Cornstarch slurry: A cornstarch slurry is just cornstarch and water dissolved together. It's typically used in Chinese cuisine to thicken sauces or soups or to marinade meat to get them tender. In this stir-fry tomato and eggs dish, it turns the liquid from the tomatoes into a nice, slightly thickened sauce.

Ingredients that add extra flavor:

  • Toasted sesame oil: A little goes a long way for toasted sesame oil. Just a touch in the eggs will give them a beautiful aroma! Use a bit of sesame oil to finish the dish right at the end.
  • Shaoxing wine: I love the slight floral aroma that Shaoxing wine gives to this dish. However, if you don't want to include alcohol in this dish, you can leave this out.
  • Ketchup: Some people are against putting ketchup in this dish -- I used to feel the same! But I realized I was just putting too much, to the point where the tomatoes tasted strongly of ketchup. A little goes a long way here to enhance the tomato flavors without overpowering it.
  • Oyster sauce: This ingredients gives instant umami to the whole dish. If you want to keep this dish vegetarian, feel free to substitute vegetarian oyster sauce.
  • Chicken bouillon powder: Another umami-boosting flavor enhancer that deepens this dish's flavors. For a vegetarian option, use mushroom powder instead or just omit the ingredient.

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stir fry tomato egg

Stir-Fry Tomato & Eggs

One of the simplest, classic Chinese comfort dishes you can make in just 15 minutes.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dish
Cuisine Chinese
Servings 2


for the eggs

  • 3 large eggs
  • ¼ teaspoon salt
  • ¼ teaspoon sesame oil

for the stir-fry

  • 4 on the vine, roma, or plum tomatoes
  • 2 stalks scallions
  • 3-4 slices ginger
  • 1 tablespoon Shaoxing wine
  • ¼ teaspoon salt + more if preferred
  • ¼ teaspoon chicken bouillon powder optional
  • 2 teaspoon brown sugar
  • 1 teaspoon oyster sauce
  • 1 teaspoon ketchup
  • 1-2 tablespoon neutral oil

cornstarch slurry

  • 1 teaspoon cornstarch
  • 1 tablespoon room temp water


Prepare the ingredients

  • Slice the tomatoes into wedges. Slice the scallions, and separate into scallion whites and greens. Slice the ginger into thin matchsticks.
    4 on the vine, roma, or plum tomatoes, 2 stalks scallions, 3-4 slices ginger
  • In a bowl, beat together the eggs, salt, and sesame oil.
    3 large eggs, ¼ teaspoon salt, ¼ teaspoon sesame oil

Stir fry the tomato & eggs

  • Heat up a pan on medium heat. Once preheated, add a bit of neutral oil. Pour in the beaten eggs, and let it set for 10-20 seconds before gently pushing your spatula around the pan to create folds. Cook until 80-90% done, then remove and set aside.
    1-2 tablespoon neutral oil
  • Add a bit more oil to the pan. Once warm, add scallion whites and ginger. Stir fry for 1-2 mins or until fragrant.
  • Add tomatoes, salt, Shaoxing wine, chicken bouillon powder, and brown sugar. Once tomatoes have released a bit of liquid, add oyster sauce and ketchup. Cook for a few more minutes or until tomatoes have softened to your liking and have released more liquid.
    1 tablespoon Shaoxing wine, ¼ teaspoon salt, ¼ teaspoon chicken bouillon powder, 2 teaspoon brown sugar, 1 teaspoon oyster sauce, 1 teaspoon ketchup
  • Mix together cornstarch and water, making sure to dissolve every bit of cornstarch. Add it to the pan, and mix until sauce has thickened. Add the eggs back into the pan and break them up with the back of the spatula. Finish with a bit of sesame oil and scallion greens. Enjoy!
    1 teaspoon cornstarch, 1 tablespoon room temp water, ¼ teaspoon sesame oil
Keyword chinese tomato egg, stir fry tomato and egg, tomato and egg
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One Comment

  1. yummy!!! <3 i think i remember you making this in college.

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