As a Chinese American, I grew up with the nostalgic dish Chinese Tomato and Egg Stir Fry. It’s made with just a few simple ingredients that you likely already have at home, yet it somehow transforms into an amazing dish. The eggs are mixed with the delicious flavors of tomatoes, creating a saucy consistency that pairs perfectly with a bowl of rice.
Chinese Tomato and Egg Stir Fry Origin
Scrambled eggs have been eaten in China for thousands of years, but Chinese Tomato and Egg Stir Fry is a result of Western and Eastern fusion cooking. It wasn’t until the 1920s that restaurants started serving this dish and it became popular as a home-cooked dish in the 1940s. Now, each household has a different approach to this dish, with some preferring a more saucy version or using different ingredients like ginger, oyster sauce, and more.
Ingredients
- 4 tomatoes, cut into wedges
- 4 eggs
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1 tsp salt, divided
- 1 tsp sugar
- 2 tbsp ketchup
- 1 tbsp oyster sauce
- 1/2 tbsp cornstarch mixed with 1 tbsp water (cornstarch slurry)
- Cooking oil
Chinese Tomato and Egg Stir Fry Instructions
Crack the eggs into a bowl, whisk, and season with a pinch of salt.
Heat a drizzle of oil in a pan over medium heat.
Pour in the eggs and cook, scrambling gently until they are mostly set but still slightly runny on top. Remove from the pan and set aside.
In the same pan, add a bit more oil if needed. Add the minced garlic and chopped green onions. Sauté for about a minute until fragrant.
Add the tomatoes to the pan along with a splash of water. Cook until the tomatoes soften and start to break down.
Stir in the remaining, sugar, ketchup, and oyster sauce. Mix well to combine.
Pour in the cornstarch slurry, stirring continuously until the sauce thickens.
Return the scrambled eggs to the pan and gently mix everything together.
Serve hot with a bowl of steamed rice. Enjoy!
Chinese Egg and Tomato Stir Fry
Ingredients
- 4 tomatoes cut into wedges
- 4 eggs
- 2 cloves garlic minced
- 2 green onions chopped
- 1 tsp salt divided
- 1 tsp sugar
- 2 tbsp ketchup
- 1 tbsp oyster sauce
- 1/2 tbsp cornstarch mixed with 1 tbsp water cornstarch slurry
- Cooking oil
Instructions
- Crack the eggs into a bowl, whisk, and season with a pinch of salt.
- Heat a drizzle of oil in a pan over medium heat.
- Pour in the eggs and cook, scrambling gently until they are mostly set but still slightly runny on top. Remove from the pan and set aside.
- In the same pan, add a bit more oil if needed.
- Add the minced garlic and chopped green onions. Sauté for about a minute until fragrant.
- Add the tomatoes to the pan along with a splash of water. Cook until the tomatoes soften and start to break down.
- Stir in the remaining, sugar, ketchup, and oyster sauce. Mix well to combine.
- Pour in the cornstarch slurry, stirring continuously until the sauce thickens.
- Return the scrambled eggs to the pan and gently mix everything together.
- Serve hot with a bowl of steamed rice. Enjoy!
If you enjoy this classic Chinese recipe, you might also enjoy this Chinese steamed eggs recipe.
