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Chinese Egg and Tomato Stir-Fry

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Chinese Egg and Tomato is a simple yet flavorful dish straight from the Chinese home kitchen. Fluffy scrambled eggs pair perfectly with the sweet and savory flavors of the tomato. 

Chinese Egg and Tomato

Chinese Egg and Tomato is a very popular dish in the Chinese home kitchen. A dish many Chinese hold dear to their hearts.

Fluffy scrambled eggs sop up the sweet and savory juices from the tomato, taking on all of that delicious flavor. I love large scallions in this dish for their flavor as well as texture. It’s good enough to enjoy on its own but of course is perfect over a bowl of steamed rice.

It is simple and easy, but so very tasty! Best of all, it’s ready in only about 10 minutes! 

How to Cook Chinese Egg and Tomato

I recommend taking the eggs out of the refrigerator approximately 30 minutes or so before you start cooking so that they are closer to room temperature when you pour them into the wok.

If they are too cold, the egg mixture will tend to stick to the wok, giving you a mushy texture. At room temperature, the eggs won’t cool down the wok too quickly and will scramble perfectly. 

Combine 4 eggs, 2 tablespoons Shaoxing wine, 1 teaspoon chicken stock granules (optional, but highly recommended!), 1 1/2 teaspoons salt, and a dash of ground white pepper in a bowl. 

Beat the eggs well using a fork or a whisk until the egg mixture is slightly frothy. All of the ingredients should be thoroughly combined in the egg mixture.

ingredients for chinese egg and tomato

Heat 3 tablespoons of cooking oil in a wok over medium-high heat. Use your wok spatula to spread the oil throughout the base of your wok. 

Pour the egg mixture into the wok and leave it untouched for about 20 seconds to allow the bottom side of the egg to cook. Gently scramble the egg using your wok spatula. Don’t break up the egg too much at this point. 

Remove the scrambled egg from the wok while it is still slightly on the soft and runny side. 

scrambled egg for chinese egg and tomato

Add a splash of oil to the wok, then add 2 medium-sized tomatoes, cut into small wedges. The tomato wedges should only be about a half-inch thick. Choose tomatoes that are very ripe and a bit soft as these will yield the most juice.

I like the tomatoes to be very slightly charred so I leave them untouched in the wok for about 30 seconds before flipping them over. Don’t move the tomatoes around the wok too much to prevent them from breaking apart. 

tomatoes in a wok for chinese tomato and egg

As soon as the tomatoes are soft, return the scrambled eggs to the wok. Stir to combine the egg with the tomato. 

The egg will absorb the yummy caramelized tomato juices from the wok. Yum!

chinese egg and tomato in a wok

Sprinkle 1 1 /2 teaspoons of sugar over the eggs and tomatoes, then give the dish a stir to distribute the sugar evenly.

pouring sugar over chinese tomato and egg

Turn off the heat, then add 2 stalks of scallions (cut into 1-inch pieces). Stir to combine all the ingredients, then transfer to a serving plate. 

chinese egg and tomato in a wok with scallions

Serve immediately with steamed rice. 

Enjoy!

chinese egg and tomato

Chinese Egg and Tomato Stir Fry

Char Ferrara
Chinese Egg and Tomato is a simple yet flavorful dish straight from the Chinese home kitchen. Fluffy scrambled eggs pair beautifully with the sweet and savory flavors of the tomato. 
5 from 2 votes
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Cuisine Chinese
Servings 4 servings

Ingredients
 
 

Instructions
 

  • Combine eggs, Shaoxing wine, chicken stock granules, salt and ground white pepper in a bowl. Beat until the eggs are slightly frothy.
  • Heat 3 tablespoons of cooking oil in a wok over medium-high heat. Pour the egg mixture into the wok and leave it untouched for about 20 seconds before scrambling the eggs.
  • Remove the scrambled eggs from the wok while they are still slightly soft and runny.
  • Add 1 tablespoon of cooking oil to the wok, then add the tomato wedges.
  • Allow the tomatoes to char slightly for about 30 seconds, then flip them over.
  • As soon as the tomatoes have softened, return the eggs to the wok. Stir to combine.
  • Sprinkle the sugar over the eggs and tomatoes, then stir to distribute the sugar evenly throughout the dish.
  • Turn off the heat, then add the scallions. Transfer to a serving plate.

Nutrition

Calories: 267kcalCarbohydrates: 4.99gProtein: 9.68gFiber: 0.9gSugar: 3.45g
Keyword chinese egg and tomato
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chinese tomato and egg
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