Make the most comforting breakfast in just 10 minutes with only 6 ingredients! This Chinese Tomato Egg Stir-Fry recipe transforms simple kitchen staples into lusciously fluffy eggs with juicy tender tomatoes that begs to be devoured over hot steamy rice. It’s the cheap and effortless meal that always disappears even faster than it’s made!
The Fastest Stir-Fry EVER!
For those of you who have never had a tomato and egg stir-fry, it’s SUPER easy to dismiss. You may even question “Seriously?! What’s the big deal?!” BUT, for the people who have tried it, you know the magic that comes from just a few simple pantry ingredients that transform into a comforting meal that feeds the soul.
This Egg and Tomato Stir-Fry is a nostalgic one for me because it was a staple my mom made for us growing up next to Egg Fried Rice. It was such a last minute life saver & perfect pairing of What to Eat with Fried Rice (like Vegetable Fried Rice or Adobo Fried Rice) because food hit the table in under 10 minutes!
It’s the most comforting morning breakfast (or breakfast for dinner hehe) – without needing fancy gadgets, exotic ingredients, or dirtying a ton of dishes. It’s simplicity at its finest.
This Tomato Egg Stir-Fry is a Pantry Staples recipe, so you probably already have all the ingredients and (in case you need it), this is your sign to use up those super ripe tomatoes hanging out in the back of the fridge before they go bad!
If you have the extra time, you can serve it with a super quick Garlic Spinach Stir-Fry or a frosty Avocado Smoothie for a refreshingly sweet treat!
❤️ Highlights
🥘Ingredients
This quick-fix egg dish takes only 10 minutes to put together with only 6 ingredients!
The trick to making the BEST tomato and egg stir-fry is that you need to use very ripe tomatoes, the freshest eggs possible, and a good quality soy sauce. Since there are only a few ingredients, quality makes a huge difference!
- Eggs: This Chinese Egg Tomato Stir Fry recipe uses large eggs. Since there are only a few ingredients, try using the freshest eggs you can get for the best flavor!
- Fresh Tomatoes: Ripe tomatoes are the best tomato flavor, easy tenderness, and juicy consistency. I use Roma tomatoes since they’re easily accessible. Super ripe tomatoes are much juicier. This creates a velvety sauce when it’s combined with the soy sauce
- Soy Sauce: Instead of plain salt, I like using regular soy sauce (not low-sodium), which adds umami along with its saltiness.
- Sugar: Just a pinch of sugar goes a long way to help bring out the natural sweetness of the tomatoes!
See recipe card for quantities.
🔪 Instructions
This Chinese Tomato Egg Stir Fry is the ultimate comfort food and made many ways… Probably as many as there are mothers lol.
Some prefer to cook the eggs first, then the tomatoes. This isn’t my preference though because the eggs can easily turn tough and dry from being cooked twice and the flavors of the eggs and tomatoes are separate.
I prefer a saucy Tomato Egg Stir-Fry where the juicy tomatoes are cooked first, then combined with the custardy eggs so the flavors blend beautifully together. And since the eggs are cooked only once, they come out as luscious, fluffy, soft scrambled eggs!
This is my personal preference and how my mom would make it… and there’s no going back 🙂
Step 1: In a mixing bowl, whisk together eggs and soy sauce until well combined. Set beaten eggs aside.
Step 2: Heat a large nonstick skillet or pan on medium, then add a little oil. Toss in garlic & whites of green onions. Sauté for a few seconds or until soft & fragrant.
Step 3: Add fresh tomatoes & season with sugar and soy sauce. Combine well, cover with a lid, & cook for 1-2 minutes, or until the tomatoes’ juices are released & at your preferred tenderness. Remove from pan & wipe down pan.
Step 4: Reheat the large pan at medium heat, add a little oil, then pour in the egg mixture. Use a rubber spatula to gently scramble eggs, moving the cooked egg along edges of the pan towards the center. Once 80% cooked, add stir-fried tomatoes, & gently combine.
Step 5: Sprinkle on spring onions, combine, then remove from pan. Serve with hot steamy white rice & enjoy!
👩🏽🍳 Key Tips
- Saucy vs Chunky: Cutting the tomato chunks into smaller pieces will create a saucier consistency & will cook faster (this is my preference!). If you cut the tomatoes in larger chunks, it’ll take a little longer to cook, have more texture, & be less saucy.
- Best Tool for the Job: I HIGHLY recommend using a rubber spatula when cooking the eggs because it’s SO much easier to glide across the seams of the pan and get every bit of eggs.
- Low & Slow: This easy recipe cooks at a lower temperature to give the tomatoes more time to become tender without drying up all of their juices or burning the aromatics. This is one of my top tips if you love saucy tomatoes!
- Creating Tender Fluffy Eggs: For fluffy soft scrambled eggs tender eggs, cook the eggs at a lower temperature. Trust me, the extra minute or two makes a huge difference! This prevent the eggs from overcooking, which turn dry, tough, and/or rubbery. This is also one of the reasons why I don’t cook my eggs first then cook them again later.
💭 Recipe FAQs
🥗 More Easy Pantry Staple Recipes
Let’s get cooking!
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Easy Chinese Egg Tomato Stir Fry Recipe
Ingredients
Eggs:
- 4 large eggs
- 1 tablespoon soy sauce
Tomatoes:
- 2 green onions thinly sliced with whites & greens separated
- 4 garlic cloves minced
- 3 ripe roma tomatoes stems removed & cut into 1/2-inch wedges
- 1 teaspoon sugar
- 1 tablespoon soy sauce
Instructions
- In a large bowl, whisk together the large eggs and soy sauce until well combined. Set aside.
- Heat a wok or large pan on medium heat and once hot, add about a tablespoon of oil. Add whites of green onions and garlic. Saute for a few seconds, or until tender and fragrant.
- Add tomatoes, then saute for a few seconds to combine with aromatics. Sprinkle in sugar, and pour soy sauce along the edges to create a little char. Stir to combine well, then reduce heat to medium-low and cover. Cook for 1-2 minutes, checking at the 1 minute mark to check tenderness and stir to prevent burning. Tomatoes should be very soft and tender.
- Add about a tablespoon more oil, or enough to coat the pan well once mixed with the tomatoes. Increase heat to medium-high then pour in the eggs. Once the edges of the egg are set, continuously push the cooked edges towards the center until the eggs are about 80% done (eggs are still a little wet).
- Turn off the heat, add the remaining green onions, stir and use the residual heat from the pan to finish cooking the eggs.
- Serve immediately with hot steamy rice and enjoy!
Notes
- Eggs: This recipe is using large eggs. Since there are only a few ingredients, try using the freshest eggs you can get for the best flavor.
- Tomatoes: Use ripe tomatoes for the best flavor, easy tenderness, and juicy consistency. I use roma tomatoes since they’re easily accessible.
- Soy Sauce: This adds saltiness and umami.
- Sugar: A little goes a long way to help bring out the natural sweetness of the tomatoes.
- Key Tips: For super fluffy eggs & saucy tomatoes, check the “Key Tips” section of the blog post above! The “Recipe FAQ’s” also includes storage & reheating tips.
Nutrition
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
