Chinese Tomato Egg Stir Fry

Chinese tomato egg stir fry

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Make this homestyle Chinese tomato and egg stir fry in just 17 minutes from start to finish. Serve over rice for a comforting and filling meal.


  • 5 large eggs
  • 1/2 tablespoon shaoxing wine
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1 tablespoon tomato paste
  • 1/2 teaspoon cornstarch
  • 3 tablespoons water
  • 2 tablespoon grapeseed oil, or other neutral oil
  • 4 medium roma tomatoes, chopped
  • 2 scallions, finely chopped
  • 1/2 teaspoon sesame oil


  1. Add the eggs to a medium size bowl and whisk well.
  2. Stir in the shaoxing wine, sugar, salt and pepper, and set aside.
  3. Mix the tomato paste, cornstarch and water in a separate bowl and set aside.
  4. Place a large pan over medium heat and wait 1 minute. When the pan is hot, add 2 tablespoons of the grapeseed oil and swirl to evenly coat the pan.
  5. Add the egg mixture and quickly scramble the eggs until they are almost fully cooked but still slightly runny. Transfer them to a bowl and set aside.
  6. Add the remaining tablespoon of oil to the pan, swirl and add the tomatoes and half of the scallions. Cook for 3 minutes, until the tomatoes have softened a little, and season with a little salt.
  7. Stir the tomato paste mixture and add it to the tomatoes. Stir and add the scrambled eggs. Turn the heat off, drizzle the sesame oil on top, and stir.
  8. Transfer to a plate and top with the remaining scallions. Serve.


Store this Chinese egg tomato stir fry in an airtight container and refrigerate for up to 2 days.


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