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Tomato and Egg Stir Fry

August 15, 2016 22 Comments

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I shared tips for making the perfect classic Chinese style tomato and egg stir fry. It is juicy, tender and full of flavor.Have you seen this year’s Chinese olympic uniform, the media inside China describe it as one of the most classic Chinese dish–tomato and egg stir fry. Chinese red VS egg yellow!

Chinese tomato and egg stir fry

Tomato and egg stir fry is the most popular dish on Chinese table. It is quick, easy but really not that simple to make the perfect version.  The egg should be tender, wrapped with tomato juice and highlighted by a faint scallion aroma. This dish is one of the best partner of steamed rice, steamed buns or even noodles.

The key step of tender egg is to get it well beaten. Use a whisker to beaten the egg with a small pinch of salt and pepper until there is a small layer of fine bubbles.  The air inside the egg liquid can help to make them fluffy and tender. Another key step is to choose mature enough tomatoes (juicy ones).

Chinese tomato and egg stir fry

Heat around 1/4 cups of oil in wok until really hot, pour egg liquid in. Wait for seconds until the mixture firms. Turn off the fire immediately and then break into smaller pieces. Transfer egg out and leave the oil.

Chinese tomato and egg stir fry

Add tomato wedges in and then use your spatula to slightly press them, so you can end up with more juices. Return egg back, add salt, sugar and scallion. Do a quick stir fry and serve immediately.

Chinese tomato and egg stir fry

Chinese tomato and egg stir fry

5 from 5 votes
Print
Chinese Tomato and Egg Stir Fry
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 
Classic Chinese style tomato and egg stir fry-- with small tips to make the most perfect version in your life.
Course: Main Course
Cuisine: Chinese cuisine
Keyword: egg, stir fry, tomato
Servings: 2
Calories: 354 kcal
Author: Elaine
Ingredients
  • 2 eggs
  • 2 middle size tomatoes , cut into small wedges
  • small pinch of salt and pepper , for egg liquid
  • 1/4 cup oil
  • 1/8 tsp. sugar
  • 1/2 tsp. salt , or to taste
  • 1 scallion , cut into inch pieces
Instructions
  1. In a small bowl, crack and add a small pinch of salt and pepper. Whisk until there is a small layer of fine bubbles and the mixture becomes slightly white.
  2. Cut tomato in halves and remove the core and then further cut into small wedges.
  3. Heat up oil in wok until really hot, stir egg mixture in. Wait for seconds until the egg liquid firms. Turn off the fire immediately and then break the egg into small pieces. Transfer the egg out and leave the oil in.
  4. Add tomato wedges in, fry until juicy. Return egg pieces, add salt, sugar and scallion. Do a quick stir fry to combine everything well. Serve immediately.
Nutrition Facts
Chinese Tomato and Egg Stir Fry
Amount Per Serving
Calories 354 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 3g 15%
Cholesterol 223mg 74%
Sodium 1537mg 64%
Potassium 319mg 9%
Total Carbohydrates 4g 1%
Dietary Fiber 1g 4%
Sugars 3g
Protein 8g 16%
Vitamin A 24.1%
Vitamin C 17.7%
Calcium 4.4%
Iron 7.3%
* Percent Daily Values are based on a 2000 calorie diet.

Chinese tomato and egg stir fry

Chinese tomato and egg stir fry

Filed Under: egg and dairy, Featured, Recipes, Stir fry

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  1. Paula says

    August 17, 2016 at 10:44 am

    This looks delicious.

    Reply
    • Elaine says

      August 18, 2016 at 7:58 am

      Thanks Paula!

      Reply
  2. karrotlover says

    August 18, 2016 at 9:54 am

    Made this because I had some tomatoes from a friend’s garden. I didn’t add any sugar or salt, but the tomatoes were sooo juicy and sweet that it turned out fantastic anyway. I was going to eat it with my noodles, but I have already eaten half of it before the noodles are finished. From now on I will be making this whenever I have tomatoes. Thank you!!!!

    Reply
    • Elaine says

      August 18, 2016 at 9:02 pm

      Hi, thanks for the lovely feedback. I just add a small pinch of salt and sugar. The sweet and sour juice from tomato can make the dish outstanding. I am glad that you love it. Happy cooking!

      Reply
  3. Ewa Almannai says

    August 21, 2016 at 7:35 pm

    Hallo Elaine,
    today I tried this dish. I like it very, very much. I added some chill and paprika to it and at the end sesame oil. Thank you so much for the recipe. I would like to do aubergine sichuan style. Do you have any recipe?
    Best regards
    Ewa

    Reply
    • Elaine says

      August 21, 2016 at 8:59 pm

      Thanks Ewa for the lovely feedback. Adding sesame oil is a great idea. For the Sichuan style aubergine, click this link: https://chinasichuanfood.com/yu-xiang-qie-zi-sichuan-eggplant/.

      Reply
  4. Lindsay says

    September 5, 2016 at 11:05 am

    I made this for breakfast this morning and it was superb. This will become one of my go recipes for quick meals. I ate it by itself and loved it. Thanks for sharing this simple but brilliant dish.

    Reply
    • Elaine says

      September 5, 2016 at 3:29 pm

      Thanks for such a loving comment, Lindsay. I am so glad you like it. We have been enjoying this for years.

      Reply
  5. Laura says

    September 6, 2016 at 11:42 pm

    How to make it juicy?

    Reply
    • Elaine says

      September 7, 2016 at 7:56 am

      Firstly, you need to choice mature enough tomato with some juicy. Then slightly press the tomatoes during stir frying.

      Reply
  6. Celine Phang says

    July 19, 2017 at 11:07 pm

    Hi Elaine, been wanting to cook this dish for a long time, was excited when I came across your site last night.
    Made this for tonight’s dinner and sed 4 eggs since the 3 of us love eggs. I only had 1 tomato which didn’t yield much juice no matter how much I pressed the wedges so I added some ketchup. The dish was very tasty and polished off in no time!

    Many thanks for sharing the recipe and the tips.

    Reply
  7. Alan Holden says

    August 29, 2017 at 12:25 pm

    Wow. So simple. I guess this is dinner covered for tonight then 🙂

    Reply
  8. Cathy says

    September 3, 2017 at 3:32 am

    This is really good! I added a little oyster sauce and it gave the eggs a richer flavor.

    Reply
    • Elaine says

      September 3, 2017 at 8:44 am

      Oyster sauce is a brilliant addition.

      Reply
  9. Peter says

    December 3, 2017 at 5:29 am

    Hi Elaine. Lunch time here in New Zealand just made your egg and tomato stir-fry for my lunch have to say this will be a regular lunch from now on. 🙋Peter

    Reply
    • Elaine says

      December 3, 2017 at 9:21 am

      Thanks Peter for your wonderful feedback. Happy cooking!

      Reply
  10. Annie says

    July 18, 2018 at 8:49 am

    This looks so good! Stupid question but do you heat oil up again before adding tomato? Thanks!

    Reply
    • Elaine says

      July 18, 2018 at 8:42 pm

      Sure, Annie. Heat the oil firstly.

      Reply
  11. Theary says

    September 26, 2018 at 12:32 pm

    This looks really good, will try it tonight! I have been looking for some yummy easy recipes with no meat. Thanks for sharing! =)

    Reply
    • Elaine says

      September 26, 2018 at 4:02 pm

      Hi Theary,
      I would love to use the words of comment of another reader. The key of all the marinating process is to softly massage each piece of meat with your fingers to make sure it is evenly covered by the marinade and they don’t stick together. You’ll have to use your fingers as you won’t achieve this by just stirring with a spoon, fork or chopsticks. That’s why I used the term grasping.

      Reply
  12. Mphow Mokake says

    December 27, 2018 at 11:13 pm

    Hi Elaine

    I love this dish sooooooo much . And I even added lanzenby ( Worcestershire sauce) after serving to taste. Works perfectly too .

    Reply
    • Elaine says

      December 28, 2018 at 9:30 am

      I can image the delight of having Worcestershire sauce with sweet and sour tomato juices. Thanks for the feedback and happy cooking!

      Reply

Hi, Welcome!

Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

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