Tomato and Egg Stir Fry (Chinese Tomato Egg Recipe 番茄炒蛋)
This post may contain affiliate links.Here is Tomato and Egg Stir Fry, a very simple and easy Chinese dish to make at home, a dish that you can find in most Chinese households. It is fast, easy, cheap, and can be made with simple easy-to-get ingredients.
A Quick Look at the Recipe
🏷️ Recipe Name: Tomato Egg Stir Fry
⏱️ Ready In: ~ 20 minutes
🍽️ Serves: 6 portions
🔥 Calories: 59 kcal per serving (estimate)
🧾 Main Ingredients: Eggs, tomato, scallion, tomato sauce, salt, water, mushroom powder, sugar.
🥗 Dietary Info: Gluten free
🧠 Difficulty: Easy with very simple steps.
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Tomato and Egg Stir Fry is hands-down one of the simplest homestyle Chinese recipes I’ve ever made. With just eggs and ripe tomatoes, this classic recipe proves that you don’t need many ingredients to create something comforting and satisfying. A little scallion can be added for extra aroma, but it’s completely optional. Just keep it as simple as you can.
Chinese home cooking has many easy egg based recipes that follow the same idea, such as omelette with shrimp, chive scrambled eggs, or Asian green bean eggs. They are all quick to prepare and perfect for everyday meals. Tomato and egg stir fry fits right into this group, making it a reliable go-to when you want something fast but nourishing.
Serve it with steamed rice, or enjoy it alongside light dishes like egg drop soup or egg fried rice for a simple, comforting meal that comes together effortlessly.
Why You Will Love This Recipe
Recipe Ingredients
Be sure to check out the full recipe and ingredient list below
Variations
No ketchup, no problem – Traditional recipes often skip ketchup. Just use ripe, sweet tomatoes and a pinch of sugar to balance acidity.
With tofu – Add soft tofu cubes for a protein boost and extra silkiness. A great vegetarian variation!
Tomato egg noodles – Turn it into a meal by tossing the stir-fry with cooked noodles. Instant comfort food.
Scrambled egg first or second? – Some people cook eggs first and set them aside, while others scramble everything together. Try both to find your favorite texture.
Saucy vs. dry – For a saucier version, add 2–3 tablespoons of water or tomato juice while cooking. Prefer it dry? Cook off excess liquid until jammy.
More veggies – Add chopped spinach, napa cabbage, or green peas for a pop of color and fiber.
How to Make Tomato Egg Stir Fry
STEP 1. Cut the tomatoes into small wedges (Images 1, 2). Crack the eggs into a bowl and whisk until frothy (Image 3). For extra flavor, you can add a pinch of salt, pepper, and a splash of Shaoxing wine to the eggs, but this is completely optional. I usually keep the eggs plain to let the savory tomato sauce shine through.
STEP 2. Heat a wok over medium heat and add a bit of cooking oil (Image 4).
Tip: You can use a neutral oil like coconut oil here, or scallion oil for extra aroma. Scallion oil adds depth without overpowering the eggs.
STEP 3. Pour in the beaten eggs. Let them set slightly before gently scrambling. If you prefer larger, softer curds (a signature texture in Chinese tomato and egg stir fry) stir slowly and not too often. Once the eggs are just set but still soft, remove them from the wok and set aside (Images 5, 6).
STEP 4. In the same wok, add a little more oil if needed, then toss in the chopped tomatoes (Images 7, 8). Turn the heat to high and stir-fry for about 2 minutes until the tomatoes start to soften and release their juices.
STEP 5. Add sugar and tomato sauce (Images 9, 10), then season with salt, mushroom powder, and a splash of water or chicken broth. Let the tomatoes simmer briefly until the sauce thickens slightly. This creates the signature saucy texture you’ll find in authentic fan qie chao dan.
STEP 6. Return the scrambled eggs to the wok and gently fold them into the tomato sauce (Image 11). Let the eggs soak up the rich, tangy flavor. Add minced scallions (Image 12) and stir-fry for a few seconds just until fragrant.
Transfer to a serving plate and garnish with extra scallions or fresh coriander. Serve hot with steamed rice for a cozy, homestyle Chinese egg dish.
Pro Tips
- No need for smoking-hot oil – When scrambling the eggs, keep the heat moderate. This helps achieve that signature soft and silky texture in this Chinese scrambled eggs and tomato dish.
- Cook ingredients separately – For better texture, scramble the eggs and stir-fry the tomatoes separately before combining them. This method is common in authentic fan qie chao dan and prevents the eggs from overcooking.
- Boost flavor with Shaoxing wine – Add a teaspoon of Shaoxing wine to the egg mixture for a subtle, aromatic depth. This simple ingredient really elevates the dish.
- Leeks or coriander? – If you’re not into leeks, swap them out for fresh coriander leaves. No need to cook the coriander, just sprinkle it on as a garnish before serving.
- Want it saucier? – Add up to 100 cc of water or chicken broth for a more broth-like consistency. Perfect if you like your tomato egg stir fry with extra sauce to spoon over rice.
Serving Suggestions
This dish is already very tasty eaten alone, but pairing it with steamed rice is even better. Add side dish like deep-fried meatballs or shrimp balls to add the feast. Or even add green beans garlic for more fiber.
This dish is delicious on its own, but it truly shines when paired with a bowl of hot steamed rice. Serve it with Cantonese Steamed Fish for a complete Chinese-style family meal. For a more complete meal, serve it alongside crispy sides like deep-fried meatballs or shrimp balls. Want to add some greens? Try it with egg stir-fried green beans or spinach tofu for a fiber boost and color on the plate.
Tomato Egg Stir Fry FAQs
It’s called 番茄炒蛋 (fan qie chao dan) in Mandarin. This classic homestyle dish is loved for its simplicity, soft scrambled eggs, and sweet-savory tomato sauce.
Watery stir fry usually comes from overripe or high-water tomatoes. Use firm, ripe Roma or beefsteak tomatoes. Also, cook off excess moisture before adding the eggs back in.
Some recipes do! Ketchup adds sweetness and umami. Traditional versions rely only on ripe tomatoes and a pinch of sugar, but ketchup is a handy shortcut if your tomatoes aren’t flavorful enough.
Yes! A non-stick skillet works just fine. The key is medium-high heat and cooking the eggs and tomatoes separately for the best texture.
Yes, you can add minced pork, ground beef, or even tofu for extra protein. Just cook the meat with the tomatoes before adding the eggs back in.
Tomato Egg Stir-Fry
Ingredients
- 5 eggs
- 3 pcs tomatoes
- 2 stalk scallion
- 3 tbsp tomato sauce
- 1/4 tsp salt
- 50 cc water or chicken broth
- 1/4-1/2 tsp mushroom powder optional
- 1/2 tbsp sugar
Instructions
- Cut the tomatoes into small wedges. Crack the eggs into a bowl and whisk until frothy. For extra flavor, you can add a pinch of salt, pepper, and a splash of Shaoxing wine to the eggs—but this is totally optional. I usually keep the eggs plain to let the savory tomato sauce shine through.
- Heat your wok over medium heat. Add a bit of cooking oil.
- Pour in the beaten eggs. Let them set slightly before scrambling. If you prefer larger curds (a signature texture in Chinese scrambled eggs and tomato), stir gently and not too often. Once the eggs are just set and still soft, remove and set aside.
- In the same wok, add a bit more oil and toss in the chopped tomatoes. Turn the heat to high and stir-fry for about 2 minutes until the tomatoes start to break down.
- Add sugar and tomato sauce, then season with salt, mushroom powder, and a splash of water or chicken broth to create a flavorful sauce. Let it simmer for a minute or so until slightly thickened. This gives the dish that signature saucy texture you'll find in authentic fan qie chao dan.
- Return the scrambled eggs to the wok and stir to combine. Let the eggs soak up the rich tomato flavor. Add minced leeks and stir-fry for a few more seconds.
- Transfer to a serving plate and garnish with fresh coriander or extra leeks. Serve hot with steamed rice for a cozy, homestyle Chinese egg dish experience.
Video
Notes
- No need for smoking-hot oil – When scrambling the eggs, keep the heat moderate. This helps achieve that signature soft and silky texture in this Chinese scrambled eggs and tomato dish.
- Cook ingredients separately – For better texture, scramble the eggs and stir-fry the tomatoes separately before combining them. This method is common in authentic fan qie chao dan and prevents the eggs from overcooking.
- Boost flavor with Shaoxing wine – Add a teaspoon of Shaoxing wine to the egg mixture for a subtle, aromatic depth. This simple ingredient really elevates the dish.
- Leeks or coriander? – If you’re not into leeks, swap them out for fresh coriander leaves. No need to cook the coriander, just sprinkle it on as a garnish before serving.
- Want it saucier? – Add up to 100 cc of water or chicken broth for a more broth-like consistency. Perfect if you like your tomato egg stir fry with extra sauce to spoon over rice.
This is a super easy Chinese dish with only tomato and eggs! It is quick to prepare and very delicious!