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!
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).
Heat around ¼ 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.
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
- 2 eggs
- 2 middle size tomatoes , cut into small wedges
- small pinch of salt and pepper , for egg liquid
- ¼ cup oil
- ⅛ tsp. sugar
- ½ tsp. salt , or to taste
- 1 scallion , cut into inch pieces
- 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.
- Cut tomato in halves and remove the core and then further cut into small wedges.
- 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.
- 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.
So easy, so delicious. I caramelized the scallion whites slightly before pouring in the egg to obtain the additional sweet notes you get from cooked onions.
Thanks Aubrey for the feedback!!
Great recipe! One of my favorite breakfasts. In winter instead of a stir fry, I make soup. Egg and tomato soup with a hint of coriander powder, and chili powder. Seems you have a lot of my favorites here.
Thank you Xiong!! Tomato and egg are always the best partner.
Looking at your site makes me really miss China, but I am glad I found you.
Easy, delicious & different!!
Loved this recipe! Thank you for bringing back childhood memories! Tried it and turned out amazing even for someone as bad at cooking as me. 🙂
Thanks Kay. Most of my recipes require little cooking tips. Happy cooking!
I love your site so much!!!! Best it's ever came out following your recipe! Thank you so much!
Thanks Kay for your lovely feedback!
One of my favorite comfort food dishes. I make this once a week and never get sick of it. Thank you for your recipe. It makes my favorite dish even better tasting!
Thanks Cindy. I am so glad that my tips and sharing helps even for such a basic dish.
SO good. I lived in Asia for 17 years and this dish is such a comfort food. Sometimes I have it with rice or noodles. I put a few drops of Maggi seasoning in as well and it makes it taste so good.
Yes, it is super good with steamed rice, noodles or rice noodles. It is my daughter's favorite dish.
Lived in China for many years and loved this dish. The Chinese use loads of MSG in cooking so, without this, it is not quite right. Will make it again though!
Thank you for the tips. I have been trying to make this dish and it never came out the way I wanted, and finally I found your recipe and it worked!
Do you have the recipe of pork belly with dried bamboo shoots?
Thanks Francine for your lovely feedback.
Do you mean pork belly with fresh bamboo shoots or pickled ?