Last updated on November 27th, 2024 at 08:53 pm
Tomato and egg stir-fry is one of the simplest and comforting dishes. Made with everyday ingredients and ready in 10 minutes, this tasty, homely dish is typically served as a star of a one-dish meal on top of rice or a side dish. It is easy to make, budget-friendly, and perfect with rice, noodles, steamed bread or toast.
Don’t know what to eat on a weeknight?
Why not go for a tomato and eggs?
This is a Chinese-style tomato and egg stir-fry recipe that I learned to cook in China. A friend of mine showed me how to cook this dish, which like many of the Chinese dishes she showed me were simple but flavorful recipes that called for a handful of ingredients and came together in a flash.
What is tomato and egg stir-fry?
It is a Chinese home-style tomato egg stir fry which is traditional and every family has their recipe. I was taught to call it xihongshichaojidan (西红柿炒鸡蛋). Some people call it fanqiechaojidan. It translates to tomato and egg stir-fry. Similar to the Filipino scrambled eggs with tomatoes but different with the addition of cooking wine and a splash of water for a saucy consistency.
Can you imagine classic Chinese homestyle-cooked dishes made before you and shared at the table?
I remember seeing it served at school cafeterias but not really in restaurants. Stir-fried tomato and egg was served with rice, noodles and steamed buns. It seemed simple but it could easily become a favourite as my friend remembered it.
Tomato and egg stir-fry is hearty and nostalgic. It makes me smile whenever I have my first bite.
Are there dishes that make you smile? How about food that reminds you of the good times or tickles a memory as you are reminded?
Ingredients
It is really only two ingredients needed but make sure to use ripe tomatoes and fresh eggs.
Eggs – use fresh eggs
Tomatoes – use ripe, naturally sweet tomatoes
Shaoxing wine – leave out if not available or unable to consume alcohol, substitute with sake but it will become more of a Japanese-style dish although it will still be as tasty
Salt – substitute with light soy sauce
Neutral cooking oil
Green onion
Sprinkle freshly cracked black or white pepper for some heat is optional
How to make stir-fried tomato and eggs
- Beat the eggs lightly. Add the Shaoxing wine and mix lightly.
- Heat the pan to medium-high heat.
- Add some oil followed by the egg. Let the egg set and scramble lightly or to your desired doneness.
- Remove the egg from the pan and set aside.
- Heat the same pan to medium-high heat.
- Add the tomatoes to the pan. Sprinkle with salt. Cook the tomatoes until almost tender, push with the back of the spoon to let the juice out.
- Add the egg back to the pan.
- Add a splash of water and toss everything together.
- Season to taste. Transfer to a serving plate. Or serve over steamed rice.
- Cook the tomatoes until almost tender and season them.
- Put the cooked eggs back in to the wok/pan and toss everything together.
- Serve the dish on a plate or over the steamed rice. Garnish with chopped green onion. Enjoy!
Cooking Notes and Tips
1. Use in-season tomatoes if possible and if the tomatoes available are not sweet, consider adding sugar for the sweetness profile.
2. As with all stir-fries, get all the ingredients ready as everything will happen quickly once the pan is heated.
3. Try crushing the tomatoes with the back of the spoon to nudge the juices out but still make sure that the tomatoes maintain their shape and not become a mush.
4. Lightly beat or whisk the eggs. Overwhipping the eggs results in an airy egg which is the opposite of the expected outcome, creamy and soft.
How to enjoy tomato and egg stir-fry
While it is generally enjoyed with a bowl of rice, it can be enjoyed with noodles, steamed buns, potatoes and bread. For added flavour, sprinkle with chilli flakes, chilli oil, fish sauce or soy sauce before serving.
Try these easy and delicious dishes with eggs next
If you prefer to learn by watching, you can find a video of this recipe on Youtube.
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Let’s get cooking.
Tomato and Egg Stir-fry
Ingredients
- 2 medium eggs sliced into wedges
- 1 large tomato ripe
- 1 tsp Shaoxing wine
- 1/2 tsp salt to taste
- 2 tbsp neutral cooking oil
- 1 tbsp green onion chopped
Instructions
- In a medium bowl, whisk the eggs lightly. Add the Shaoxing wine and mix lightly.
- Heat a wok or frying pan on medium-high heat.
- Add 1 tablespoon of oil followed by the eggs. Let it set or cook to the desired doneness. Take out of the pan and set aside.
- Heat the wok or frying pan on medium-high heat.
- Add the remaining tablespoon of oil and the sliced tomato to the pan. Stir-fry to coat with oil. Cook the tomatoes until almost tender and season them. Season with salt.
- Add a splash of water. Put the cooked eggs back into the wok or pan and toss everything together. Season to taste.
- Transfer to a serving plate or over steamed rice. Garnish with chopped green onion. Enjoy!
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