10 Minute Chinese Tomato Egg Stir Fry
A quick and comforting Chinese classic featuring soft scrambled eggs tossed with sweet, tangy tomatoes in a savory sauce. Ready in just 10 minutes, this dish makes a perfect breakfast, lunch, or dinner.
Equipment
Ingredients
Main Ingredients
tomatoes (ripe, fresh)
3 pcs
large eggs (fresh)
4 pcs
green onions (fresh)
2 pcs
garlic cloves (fresh, minced)
2 pcs
vegetable oil (neutral)
30 ml
salt
3 g
white pepper (ground)
1 g
sugar
5 g
sesame oil
5 ml
Instructions
Prepare Ingredients
Wash and cut the tomatoes into wedges, finely chop the green onions, and mince the garlic.
Beat the Eggs
Crack the eggs into a bowl and beat them with a pinch of salt and white pepper until well combined.
Scramble the Eggs
Heat oil in a wok or pan over medium heat. Pour in the beaten eggs and scramble until just set but still soft. Remove from wok and set aside.
Sauté Aromatics
In the same wok, add a little more oil if needed, then add minced garlic and sauté until fragrant, about 30 seconds.
Cook the Tomatoes
Add the tomato wedges to the wok. Stir-fry for 1-2 minutes until the tomatoes start to soften and release their juices. Add sugar and salt to taste.
Combine Eggs with Tomatoes
Return the scrambled eggs to the wok. Gently stir everything together for 1 minute until well combined and heated through.
Finish and Serve
Drizzle with sesame oil, sprinkle with chopped green onions, and give everything a final toss. Serve immediately over steamed rice.
Original recipe
Storage
Best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator.
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