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Egg and Tomato Stir Fry
This egg and tomato stir-fry is a classic Chinese dish that doesn't need many ingredients to prepare, and the recipe is super easy to learn for everyone.
A month ago or so, my parents took us to a traditional Chinese restaurant in Northern Jakarta. The owner had lived in China for more than 30 years and decided to return to Indonesia to start a restaurant business. The food is old school Chinese through and through, so if you want authentic Chinese food, this is probably one of the best places to get it.
Among the dishes that we ordered are an egg and tomato stir-fry. It was so simple but so tasty, and it is a dish that is easy to reproduce at home. And I promise you will be able to cook this dish in under 15 minutes with this recipe! :)
Ingredients for tomato and egg stir-fry
You don’t need a lot of ingredients to prepare this simple dish. Here is the list of ingredients to prepare this recipe:
- eggs
- tomatoes
- scallions
- Shaoxing wine
- sesame oil
- sugar
- salt
- white pepper
The one ingredient that may be harder to get is Shaoxing wine, which you can replace with Japanese sake, or even dry sherry.
If you can’t use any alcohol in your cooking, you can substitute Shaoxing wine with the same amount of chicken stock to add to the overall flavor.
How to cook egg and tomato stir-fry
1. Mix eggs with seasonings
Lightly beat the eggs in a mixing bowl. Add Shaoxing wine, salt, ground white pepper, and sesame oil and mix well.
2. Prepare tomatoes
Cut the tomatoes into thin wedges. I cut mine into eight wedges per tomato for a total of 16 wedges.
3. Cook the eggs
Heat 2 tablespoons of the cooking oil in a frying pan on high heat. Pour the egg mixture into the pan. Once it starts to hardened, break the egg with a spatula to get small bite-size lumps. When the eggs are no longer runny, quickly transfer to a plate.
4. Stir-fry tomatoes
Clean the frying pan a bit and heat a tablespoon of oil on high heat. Add tomato wedges and give a quick 30-second stir fry. Season the tomatoes with sugar, pour the water, give another quick stir, then cover with a lid, and cook for 30 seconds.
5. Add fried eggs and scallions
Remove the lid, return the eggs into the pan, and add the chopped scallions. Stir fry for another 30 seconds. Turn off heat and transfer to a serving plate. Serve immediately.
Egg and Tomato Stir Fry
Ingredients
- 4 eggs
- 1 teaspoon Shaoxing wine (Note 1)
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon sesame oil
- 3 tablespoon cooking oil
- 2 tomatoes (about 200 gram)
- 1 teaspoon sugar
- 2 tablespoon water
- 1 scallion, finely chopped
Instructions
- Mix eggs with seasonings: Lightly beat the eggs in a mixing bowl. Add Shaoxing wine, salt, ground white pepper, and sesame oil and mix well.
- Prepare tomatoes: Cut the tomatoes into thin wedges. I cut mine into eight wedges per tomato for a total of 16 wedges.
- Cook the eggs: Heat 2 tablespoons of the cooking oil in a frying pan on high heat. Pour the egg mixture into the pan. Once it starts to hardened, break the egg with a spatula to get small bite-size lumps. When the eggs are no longer runny, quickly transfer to a plate.
- Stir-fry tomatoes: Clean the frying pan a bit and heat a tablespoon of oil on high heat. Add tomato wedges and give a quick 30-second stir fry. Season the tomatoes with sugar, pour the water, give another quick stir, then cover with a lid, and cook for 30 seconds.
- Add fried eggs and scallions: Remove the lid, return the eggs into the pan, and add the chopped scallions. Stir fry for another 30 seconds. Turn off heat and transfer to a serving plate. Serve immediately.
Notes
- (1) Can be replaced with Japanese sake or dry sherry, or chicken stock for a non-alcoholic dish.
Comments
Just perfect for my morning supper....... protein, fibers and vitamins comes in one dish!
I actually never thought of having tomato and egg stir fry for breakfast, but now that you mentioned it ... ♥
Shaoxing wine, could you show me the picture? Thanks Anita :)
Hi Rina, it should be very similar to this bottle from Amazon. Your local Asian market may stock a very similar bottle with 0% salt, which is a better choice if you can find it.
Love the simple dish recipes. Seen this egg recipe done with bitter gourd, but haven't chanced on tomato. Can you tell me the name of that restaurant?
I think it is called Jiuzhai Valley, if I am not mistaken :)
I tried this as well (without Shaoxing Wine) and it was still amazing. Not to mention the very short cooking time :D Now every food I serve on our dining table is from your recipe, Anita. :)
Yay, glad it works out okay Linda :)
I grew up eating it and I have tried to replicate it many times based on the two main ingredients and memory but I haven't been successful. I can't wait to give your recipe a try. It would be a great breakfast before hitting the snowy slopes in Breckenridge!
Bu Anita, could we change the Shaoxing Wine with something else if there's none? Terima kasih
Halo Adhi, Shaoxing bisa diganti dengan dry sherry, atau sake juga boleh. Kalo penggantinya pun tidak dapat diketemukan, untuk resep ini bisa diabaikan saja.
Very very tasty. A family staple at our house. We’ve made several renditions. This is spot on.
Ahh, ahhh, tomato egg. The way I've seen it is with garlic and chicken bouillon powder, so it was nice to try it with the shaoxing wine. I honestly love it every which way! A stir-fry for all occasions.
My north Chinese family's version would fry the tomatoes much longer, maybe 5-7 minutes, till they get quite soft and saucy, before the final mixing with eggs, and we'd add sugar! Yours looks absolutely great, just suggesting a variation you might consider when making it again haha.
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