There’s something extra comforting about Chinese Tomatoes and Eggs Stir-Fry. It’s savory, a little sweet, saucy, and silky all in one dish.
I grew up eating this dish so it brings back memories of home-cooked meals. If you’ve never had it before, you’re in for a delicious, cozy surprise.
This Chinese tomatoes and eggs stir-fry is the perfect balance of simple ingredients and delicious flavor.
What is Chinese Tomatoes and Eggs Stir-Fry?
Chinese tomatoes and eggs stir-fry is a humble yet beloved dish in Chinese home cooking. It’s made by scrambling eggs and stir-frying them with juicy tomatoes, garlic, ginger, and a few pantry staples to create a flavorful sauce.
Often served over rice, this dish hits all the right notes—savory, sweet, tangy, and umami.
Chinese stir-fried tomatoes and eggs is something that shows up in almost every household across generations, and there’s a reason it sticks around: it’s easy, quick, and so satisfying.
Why You’ll Love Chinese Tomatoes and Eggs Stir-Fry
- Quick and easy: It comes together in just 20 minutes with minimal prep.
- Comfort food classic: Whether you grew up eating it or it’s your first time trying, this dish tastes like a warm hug.
- Simple ingredients: You probably already have everything you need in your kitchen.
- Perfect with rice: This dish was made to be eaten with a bowl of fluffy white rice—it soaks up all the saucy goodness.
If you like this stir-fry dish, check out my Chili Garlic Shrimp and Taiwanese Three Cup Chicken (San Bei Ji) recipes!
Ingredients
- Ripe Tomatoes: Juicy and slightly tangy, these bring that sweet-savory balance to the dish. I personally like beefsteak and vine tomatoes for this dish but you can use roma or other varieties too!
- Eggs: Soft scrambled eggs soak up the tomato sauce and add richness.
- Salt: Helps to season and bring out the flavor of both the eggs and tomatoes.
- Neutral Oil: Ideal for stir-frying without altering the dish’s natural flavors.
- Garlic: Adds a pungent, aromatic layer to the stir-fry.
- Ginger: Gives the dish that signature warmth and a subtle peppery bite.
- Brown Sugar: Balances out the acidity of the tomatoes and boosts the umami.
- Ketchup: Adds sweetness and enhances the saucy texture.
- Oyster Sauce: Deepens the umami with a savory, slightly briny flavor.
- Cornstarch + Water: Thickens the sauce to coat the eggs and tomatoes perfectly.
- Scallions: Fresh and mildly oniony, these brighten the final dish.
Customizations
- Skip peeling: Peeling the tomatoes is optional. If you don’t mind a little skin texture, you can skip that step.
- Add protein: You can toss in a handful of shrimp or tofu for extra protein.
- Make it vegetarian: This dish is already vegetarian if you skip the oyster sauce or sub with vegetarian oyster sauce.
How to Make Chinese Tomatoes and Eggs Stir-Fry
Optional: Peel the tomatoes
Bring water to a boil. Score the bottoms of the tomatoes with a shallow X. Place them in a heatproof bowl and pour the hot water over them.
Let soak for 5–10 minutes, then drain. Once cool enough to handle, peel off the skins.
Prep the tomatoes and eggs
Cut the tomatoes into wedges, remove the tough core, and chop into 2-inch chunks. In a bowl, beat the eggs with ¼ teaspoon salt until well mixed.
Cook the eggs
Heat 1 tablespoon oil in a wok or pan over medium-high heat. Pour in the eggs and scramble until mostly cooked but still slightly wet, about 30 seconds. Transfer to a plate.
Sauté the aromatics and tomatoes
Add another tablespoon of oil to the same pan. Add garlic and ginger, stir-fry until fragrant and lightly golden, about 30 seconds.
Add tomatoes and stir-fry for 1–2 minutes until they soften and release juices.
Add sauce and simmer
Stir in ½ teaspoon salt, brown sugar, ketchup, and oyster sauce. Mix well, then add the cornstarch slurry. Stir until the sauce thickens slightly.
Finish with eggs and garnish
Return the eggs to the pan and gently stir everything together for another 30 seconds. Taste and adjust seasoning.
Transfer to a serving plate, garnish with chopped scallions, and serve over rice.
Storage
This Chinese Tomatoes and Eggs Stir-Fry dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days.
Tips
- Don’t overcook the eggs: Scramble them until just set so they stay soft when reheated in the sauce.
- Use ripe, fresh tomatoes: They break down better and create a richer sauce.
- Adjust to taste: Feel free to tweak the salt, sugar, or oyster sauce to suit your preferences.
Chinese Tomatoes and Eggs Stir-Fry
Equipment
Ingredients
- 1.5 lb fresh, ripe tomatoes beefsteak or vine
- 4 large eggs
- ¼ teaspoon salt
- 2 tablespoon neutral oil
- 3 cloves garlic minced
- 2 tablespoon minced ginger
- ½ teaspoon salt or to taste
- 2 teaspoon brown sugar
- 2 tablespoon ketchup
- 2 tablespoon oyster sauce
- 1 tablespoon corn starch + 2 tablespoon water
- chopped green onions
Instructions
- [Optional Step: Peeling the Tomatoes] Bring a large kettle of water to a boil, enough to submerge tomatoes. Using a knife, shallow score the bottoms of the tomatoes with an X mark. Add tomatoes to a large heatproof pot or bowl then pour the boiling water into the tomatoes. Let it soak for about 5-10 mins. Carefully drain the water and remove the tomatoes. The skin should curl slightly and you can peel the skin.
- Cut the tomatoes in half then remove the tough stem. Now cut the tomatoes into wedges then roughly cut into about 2-inch chunks.
- In a bowl, crack eggs and beat until scrambled. Add about ¼ teaspoon salt, adjust to your taste.
- In a wok or pan on medium-high heat, add 1 tablespoon oil and eggs and scramble until cooked mostly through but still slightly wet, about 30 seconds. Remove from the pan.
- In the same wok or pan, add another 1 tablespoon oil then add garlic and ginger and quickly sauté until browned, about 30 seconds. Add the tomatoes then stir-fry for about 1-2 mins until tomatoes have softened and juices are released. Add ½ teaspoon salt, brown sugar, ketchup, and oyster sauce and continue stirring. Add cornstarch slurry and stir until sauce has thickened slightly, about 30 seconds.
- Adds eggs back into the pan and stir for another 30 seconds until everything is mixed well. Adjust any seasoning (salt, sugar, etc.) to your taste. Transfer to a plate, garnish with chopped scallions, and serve with white rice.
Priyanka says
So good!
Herman says
thanks so much for the nice review!
Nikhila Amireddy says
Very good recipe hope to see more vegetarian recipes
Herman says
Thank you so much - I'll definitely keep them coming!
Tine says
Thank you. Another ulam recipe for a mom who is always having a problem of what to cook for lunch/dinner lol. 💕
Herman says
haha, this is one of my favorites and it's my grandma/mom's recipe. Enjoy!