10-Minute Chinese Tomato Egg Stir Fry
Soft, savory scrambled eggs mixed with sweet, tangy tomatoes in a quick 10-minute stir-fry that's perfect for any meal of the day.
Equipment
Ingredients
Main Ingredients
eggs (fresh)
4 pcs
ripe tomatoes (ripe)
3 pcs
onion (thinly_sliced)
0.5 pcs
garlic cloves (minced)
2 pcs
vegetable oil (neutral)
2 tbsp
sugar
1 tsp
salt
0.5 tsp
black pepper (ground)
0.25 tsp
green onions (chopped)
2 pcs
Instructions
Prepare ingredients
Chop the tomatoes into wedges, thinly slice the onion, and mince the garlic. Beat the eggs with a pinch of salt.
Scramble the eggs
Heat oil in a wok or pan over medium-high heat. Pour in the beaten eggs and scramble until just set but still soft. Remove eggs to a plate.
Cook the tomatoes
In the same wok, add a bit more oil if needed. Stir-fry onion and garlic until fragrant, then add tomatoes. Cook until tomatoes start to soften and release juices.
Combine and finish
Return scrambled eggs to the wok with the tomatoes. Add sugar, salt, and pepper. Gently stir to combine and heat through. Garnish with green onions if using.
Serve immediately
Transfer to a serving plate and enjoy hot with steamed rice or as is.
Original recipe
Storage
Best consumed fresh. Reheating may make eggs rubbery.
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