Super easy Chinese tomato egg stir fry – xihongshi chao jidan. It is juicy because of the tomato and full of umami flavor. It is one of the best matches for Chinese steamed rice. Let’s learn how to make Chinese tomato egg stir fry in 10 minutes.

tomato egg stir fry

Tomato and egg- the best match

In Chinese cuisine, there are lots of dishes that combine tomato and egg together. In addition to this Chinese tomato and scrambled stir fry recipe, another popular dish is Chinese tomato and egg drop soup. For me, I believe they are the best match. Umami components from tomatoes can significantly improve the taste of the scrambled egg.

Chinese tomato egg stir fry

Ingredients breakdown

You will only need some fundamental ingredients for this classic tomato and scrambled egg.

  1. Tomatoes– choose mature tomatoes with more juice if possible.
  2. Eggs– organic eggs can have a lovely yellow color. Remember to whisk the egg well.
  3. Oil– in order to make the scrambled egg tender and fluffy, we will need a larger amount of oil.
  4. Salt and sugar – add the basic flavor to the dish.
  5. Light soy sauce – optionally, but I highly recommend adding some because it will improve the umami flavor greatly.

How to serve with tomato egg stir fry

This Chinese-style tomato and egg stir fry is a childhood for many of us. It can be served on noodles, rice, or steamed buns as toppings.

My favorite way is to serve it with steamed rice, as a tomato rice bowl. Each bite is super satisfying.

If served in a meal, it can be a great side dish. The best match should be dark green leafy stir fry like water spinach stir fry and smashed cucumber salad.

Cooking tips

Rule 1: well-beaten egg. 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.

whisk the egg well for tomato and scrambled egg
whisk the egg well for tomato and scrambled egg

Rule 2: Choose mature tomatoes. Mature tomatoes can provide enough juicy tartness. The tender scrambled egg in tomato juice is definitely a rice killer.

I don’t peel the tomatoes for stir-fry dishes, because the skin is super easy to remove after cooking. But if you prefer to remove the skin before cooking, rotate the tomato in hot boiling water, and then the skins can be easily peeled off.

If you love scrambled eggs, there are several dishes recommended by us.

Scrambled egg with shrimp, also known as a Chinese shrimp omelette is a tender scrambled egg with light and refreshing shrimp.

Another savory scrambled egg dish is with savory beef. Those two are all coming from Cantonese cuisine and are worth trying.

Chinese tomato egg stir fry

Chinese Tomato Egg Stir Fry

Classic Chinese style tomato and egg stir fry– with small tips to make the most perfect version in your life.
5 from 25 votes
Print Pin Rate
Course: Main Course
Cuisine: Chinese cuisine
Keyword: egg, stir fry, tomato
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2
Calories: 354kcal
Author: Elaine


  • 2 eggs
  • 2 middle size tomatoes , cut into small wedges
  • small pinch of salt and pepper , for egg liquid
  • 3 tbsp. oil
  • 1/8 tsp. sugar
  • 1/4 tsp. salt , or to taste
  • 1 tbsp. light soy sauce
  • 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 light soy sauce. allion. Do a quick stir fry to combine everything well. Serve immediately.



Calories: 354kcal | Carbohydrates: 4g | Protein: 8g | Fat: 33g | Saturated Fat: 3g | Cholesterol: 223mg | Sodium: 1537mg | Potassium: 319mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1205IU | Vitamin C: 14.6mg | Calcium: 44mg | Iron: 1.3mg
tomato egg stir fry|

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


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

    1. 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.

  2. 5 stars
    Hi Elaine

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

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

  3. Hello PElaine. Looks great,I have one ? Do you not use the core off the tomatoe? It seems like you just use the outside of the fruit . Than,is leland

  4. Dear Elaine,

    When I was in Sichuan, I really liked to eat this dish (I think it’s called 番茄炒蛋?), however, I found this dish in most restaurants were quite plain. But when I visited the 回族 restaurants, they would make this dish really delicious. I think they would add different spices to it, and have a different way of cooking it. Do you happen to know the recipe for this type of 番茄炒蛋?

    Thank you

    1. Hi Yuze,
      I am so sorry that I am not familiar with the Hui restaurant’s version. In most cases, this tomato and egg stir fry is quite yummy.

  5. 5 stars
    This recipe really reminded me of my childhood. When I always go to China, my mother’s mom will always cook it. One day I asked my grandmother to cook it but it was always wrong and since my other grandmother is getting older, the taste is very different. So now I can make it myself that will taste just right. So thank you!!!

    1. I loved this very much when I was in childhood. It is quite simple and easy to cook as long as the tomato is mature enough. Happy cooking.

  6. 5 stars
    This great and easy recipe for a great and affordable “meat”. I had this egg dish in a restaurant once; this tastes just like it. I added a drizzle of sesame oil at the end. I also added some soy sauce and used less oil, although we still used enough to keep eggs from sticking.We doubled the recipe. Very good take on “scrambled eggs “. Will make this again for sure.

  7. 5 stars
    We recently visited China and were introduced to this dish. On return to the US, I googled it and found your recipe.
    It turned out great the first time I made it!

  8. 5 stars
    Hi Elaine!
    Thank you so much for the recipe it was wonderful! It was our first time making tomato and egg together tonight and it came out so well! Your technique for frying the eggs makes them so fluffy. So glad to have found your website and are looking forward to making all of your recipes!

  9. 5 stars
    Thank you so much for an amazing recipe. I tried it tonight for my dinner and it turned out toooo good. By the way, I used toasted sesame oil and overall dish was soo yummy ?