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Egg and Tomato Stir Fry

A month ago or so, my parents took us to a really traditional Chinese restaurant in Northern Jakarta. Supposedly the owner is Indonesian who had been living in China for more than 30 years and decided to return to Indonesia to start a restaurant business. Needless to say, the food is old school Chinese through and through. In other word, if you want a really authentic Chinese food, this is probably one of the place to get it.

Ingredients: tomatoes, eggs, and scallions.

Ingredients: tomatoes, eggs, and scallions.

Among the dishes that we ordered, we had this egg and tomato stir fry. It was so simple but so tasty, something that every aspiring cook should be able to reproduce at home, right? It was not exactly the first time I had this dish, I remember eating copious amount when I was in Malaysia (yes, I lived in Malaysia for almost one year and a half right after high school), and I went straight to Rasa Malaysia and was so happy to find the recipe. If you haven’t heard of Rasa Malaysia yet, you guys should really go and spend hours upon hours gazing at the tasty recipes there, Asian food lovers would have found a slice of paradise :)

Egg and Tomato Stir Fry

Egg and Tomato Stir Fry

As I suspected, it really is so easy to reproduce at home. With just a small list of ingredients and 15 minutes or so, I can now have this tasty comfort food whenever I want. ♥

Egg and Tomato Stir Fry

5.0 from 3 reviews

Author: Anita Jacobson




Prep Time: 10 mins

Cook Time: 5 mins

Total Time: 15 mins

Serves: 4

Print Recipe


  • 4 eggs
  • 1 teaspoon Shaoxing wine (Chinese: Shao Xing Hua Tiao Jiu)
  • 1/2 teaspoon salt
  • 3 dashes of ground white pepper (about 1/4 teaspoon)
  • 1/4 teaspoon sesame oil
  • 3 tablespoon cooking oil
  • 2 tomatoes (about 200 gram)
  • 1 teaspoon sugar
  • 2 tablespoon water
  • 1 scallion, finely chopped


  1. Lightly beat the eggs in a mixing bowl. Add Shaoxing wine, salt, ground white pepper, and sesame oil and mix well.
  2. Cut the tomatoes into thin wedges. I cut mine into 8 wedges per tomato for a total of 16 wedges.
  3. Heat 2 tablespoon 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. 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 with sugar and pour the water, give another quick stir, then cover with a lid and cook for 30 seconds.
  5. 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.
Indonesian Pantry
Indonesian Kitchen


  • Dedy@Dentist Chef Dedy@Dentist Chef says:

    Just perfect for my morning supper....... protein, fibers and vitamins comes in one dish!

    • Anita Anita says:

      I actually never thought of having tomato and egg stir fry for breakfast, but now that you mentioned it ... ♥

  • Rina Rina says:

    Shaoxing wine, could you show me the picture? Thanks Anita :)

    • Anita Anita says:

      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.

  • Silvia Silvia says:

    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?

    • Anita Anita says:

      I think it is called Jiuzhai Valley, if I am not mistaken :)

  • Lindawati Lindawati says:

    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. :)

    • Anita Anita says:

      Yay, glad it works out okay Linda :)

  • Lee Lee says:

    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!

  • Adhi Adhi says:

    Bu Anita, could we change the Shaoxing Wine with something else if there's none? Terima kasih

    • Anita Anita says:

      Halo Adhi, Shaoxing bisa diganti dengan dry sherry, atau sake juga boleh. Kalo penggantinya pun tidak dapat diketemukan, untuk resep ini bisa diabaikan saja.

  • Jessica Jessica says:

    Very very tasty. A family staple at our house. We’ve made several renditions. This is spot on.

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