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Chinese Stir-Fried Eggs and Tomatoes Recipe

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4 from 86 reviews

This Chinese Stir-Fried Eggs and Tomatoes recipe is a classic, quick, and comforting dish perfect for any meal. It combines fluffy scrambled eggs with juicy, slightly tangy tomatoes enhanced with a touch of soy sauce, sesame oil, and scallions. Ready in just 20 minutes, this dish showcases the balance of sweet, savory, and umami flavors characteristic of Chinese home-style cooking.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Eggs and Seasoning

  • 4 eggs
  • salt to taste
  • 1 tsp sugar (or to taste)
  • dash of white pepper
  • 1 tsp sesame oil
  • 1-1 1/2 tsp light soy sauce
  • 1 tsp Chinese wine (optional)

Vegetables

  • 2 large ripe tomatoes, each cut into 6 to 8 wedges
  • 1 scallion (spring onion), roughly chopped, white and green sections separated

Oils and Sauces

  • 4 tbsp oil (divided use)
  • 1 tbsp rice vinegar
  • 1 tsp light soy sauce
  • 1 tsp sugar

Instructions

  1. Heat Oil and Fry Scallions: In a wok or skillet, add 1 tbsp oil and heat over high heat. Fry the chopped white sections of the scallion until fragrant to build the base flavor.
  2. Cook Tomatoes: Add the tomato wedges to the wok and stir-fry until they soften and begin releasing their juices. Press lightly on the tomatoes with your spatula to release more juices if desired, ensuring a saucy texture.
  3. Season Tomatoes: Sprinkle sugar, rice vinegar, and 1 tsp light soy sauce over the softened tomatoes. Stir well to mix the flavors. Turn off the heat, transfer the tomatoes and their juices to a dish, and set aside.
  4. Heat Oil for Eggs: Clean the wok or skillet, add the remaining 3 tbsp oil, and heat over high heat until the oil is very hot, ready for the eggs.
  5. Prepare Eggs: Whisk the eggs vigorously for 10 to 15 seconds just before pouring into the hot oil to create light and fluffy scrambled eggs.
  6. Scramble Eggs: Allow eggs to set slightly, then gently swirl them around in the wok with a spatula to form chunkier, attractive streaks of scrambled egg. Just as they start to set, turn off the heat to avoid overcooking.
  7. Add Tomatoes to Eggs: Immediately add the cooked tomatoes and their juices back into the wok. Toss gently for a few seconds to combine everything well.
  8. Finish with Scallions and Seasoning: Add the remaining chopped green sections of the scallion. Toss briefly, taste the dish, and adjust salt or sugar to your preference.
  9. Serve: Transfer the stir-fried eggs and tomatoes to a serving plate and serve hot for a delicious, home-style meal.

Notes

  • Use ripe, juicy tomatoes for the best flavor and texture.
  • You can substitute Chinese wine with dry sherry or omit it if unavailable.
  • Adjust sugar and salt levels according to your taste preference.
  • The dish cooks quickly, so keep an eye to prevent overcooking the eggs.
  • Serve this dish with steamed rice for a complete meal.
  • Author: Madelynn
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: Chinese

Find it online: https://allyumcooks.com/chinese-stir-fried-eggs-and-tomatoes-recipe/