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Chinese Tomato Egg Stir Fry Recipe

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Ingredients

  • Neutral oil as needed
  • 2 tomatoes cut into wedges
  • 3 eggs
  • 1 green onion whites and greens separated
  • 2 cloves garlic minced
  • 1 tbsp oyster sauce
  • 1 tbsp ketchup
  • 1/2 tsp sugar
  • MSG or salt to taste
  • 1/3 cup water

Instructions

  • Crack the eggs into a bowl and season lightly with MSG or salt. Whisk until well combined.
  • Heat a pan over medium heat and drizzle in a little oil. Pour in the eggs and cook until about 70% set—soft and slightly runny in places. Remove from the pan and set aside.
  • Add a bit more oil to the same pan. Sauté the garlic and the white parts of the green onion until fragrant, about 30 seconds.
  • Add the tomatoes and water. Cook until the tomatoes soften and release their juices, forming a light sauce.
  • Stir in oyster sauce, ketchup, sugar, and a pinch of MSG or salt. Mix well and let the sauce simmer for 1–2 minutes.
  • Return the eggs to the pan. Gently fold everything together until the eggs are coated in the tomato sauce.
  • Add the green parts of the green onion and give a final stir.
  • Serve hot with steamed rice.