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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.
Egg and Tomato Stir Fry

Egg and Tomato Stir Fry

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 egg and tomato stir-fry: eggs, tomatoes, scallions, Shaoxing wine, sesame oil, salt, sugar, and pepper.

Ingredients for egg and tomato stir-fry: eggs, tomatoes, scallions, Shaoxing wine, sesame oil, salt, sugar, and pepper.

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.

(1) Mix eggs with Shaoxing wine, sesame oil, salt, and pepper. (2) Fry the egg mixture with a little bit of oil and break it into bite-size pieces. (3) Fry tomato wedges with sugar and water. (4) Return fried eggs into the wok along with chopped scallions.

(1) Mix eggs with Shaoxing wine, sesame oil, salt, and pepper. (2) Fry the egg mixture with a little bit of oil and break it into bite-size pieces. (3) Fry tomato wedges with sugar and water. (4) Return fried eggs into the wok along with chopped scallions.

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.

Egg and tomato stir-fry.

Egg and Tomato Stir Fry

5.0 from 5 reviews

Author: Anita Jacobson

Categories:

Cuisine:

Ingredients:

Prep Time: 10 mins

Cook Time: 5 mins

Total Time: 15 mins

Serves: 4

Print Recipe

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

  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.

Notes

  • (1) Can be replaced with Japanese sake or dry sherry, or chicken stock for a non-alcoholic dish.
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Comments

  • 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.

  • Milky Milky says:

    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.

  • Lezhi Lezhi says:

    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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