Why You’ll Love This Recipe
This recipe is the epitome of quick and easy comfort food. The juicy tomatoes and soft, fluffy scrambled eggs combine to create a deliciously savory dish that’s both nourishing and flavorful. It’s versatile, allowing you to tweak the recipe to your preferences, whether adding protein, extra vegetables, or more heat. Plus, it comes together in no time, making it perfect for a busy day.
Ingredients
- 4 large eggs
- Salt and white pepper, to taste
- 2 cloves garlic, minced
- 2 green onions, chopped
- 4 Roma tomatoes, chopped
- 2 tablespoons ketchup
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 1 tablespoon vegetable oil for cooking
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the eggs: Whisk the eggs in a bowl with salt and white pepper. Set aside.
- Scramble the eggs: Heat 1 tablespoon of oil in a large skillet or wok over medium heat. Add the eggs and scramble gently until they are soft and slightly runny. Remove from the pan and set aside.
- Cook the aromatics: In the same pan, heat another tablespoon of oil. Add garlic and green onions, and sauté until fragrant.
- Add the tomatoes: Stir in the chopped tomatoes and cook for 2-3 minutes until they soften.
- Make the sauce: In a small bowl, mix together ketchup, oyster sauce, soy sauce, brown sugar, and cornstarch-water mixture. Add the sauce to the pan and stir to combine.
- Combine: Add the scrambled eggs back into the pan and stir gently to coat with the sauce. Drizzle with sesame oil and cook for another minute. Serve hot.
Servings and Timing
- Servings: 2-3
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
Variations
- Add protein: To make it heartier, add cooked chicken, or shrimp.
- Vegan option: Replace eggs with tofu for a plant-based version.
- Spicy version: Add chili flakes or chili oil to bring some heat to the dish.
- Vegetables: Include bell peppers, mushrooms, or spinach for extra nutrition.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheating: Reheat in a skillet over low heat, adding a splash of water if needed to refresh the sauce.
FAQs
1. Can I use other types of tomatoes?
Yes, you can use other tomatoes, but Roma tomatoes are preferred for their firmness and mild sweetness.
2. Can I make this recipe spicier?
Absolutely! Add chili flakes, chili oil, or Sriracha to suit your spice preferences.
3. Can I substitute the sesame oil?
You can replace sesame oil with another oil, though it may not have the same nutty flavor. Peanut or vegetable oil are good alternatives.
4. How can I make this dish vegan?
Replace the eggs with tofu and use a vegan-friendly oyster sauce alternative.
5. Can I use store-bought ketchup?
Yes, store-bought ketchup works just fine for this dish.
6. How do I know when the eggs are scrambled perfectly?
The eggs should be soft and slightly runny when you remove them from the heat. They will continue to cook when combined with the sauce.
7. Can I add more vegetables?
Absolutely! You can add bell peppers, spinach, or mushrooms for added flavor and nutrients.
8. Is this dish good for meal prep?
Yes, this dish stores well for a couple of days and can be quickly reheated.
9. Can I substitute soy sauce?
Yes, tamari or fish sauce can be used as alternatives to soy sauce.
10. How do I keep the eggs fluffy?
Don’t overcook the eggs! Remove them from the heat while they’re still slightly runny to maintain their fluffiness.
Conclusion
Chinese Tomato Egg Stir Fry is a versatile, quick, and delicious dish that’s perfect for any meal. With its balance of flavors and ease of preparation, it’s a great choice for busy weeknights or a satisfying lunch. Whether you enjoy it as is or customize it with your favorite additions, this dish is sure to become a staple in your recipe rotation.
Print
Chinese Tomato Egg Stir Fry
- Total Time: 10 minutes
- Yield: 2-3 servings
- Diet: Vegetarian
Description
Chinese Tomato Egg Stir Fry is a quick and easy dish that combines fluffy scrambled eggs, juicy tomatoes, and a savory sauce for a comforting and flavorful meal. Ready in just 10 minutes, this dish is perfect for busy weeknights or as a light snack.
Ingredients
4 large eggs
Salt and white pepper, to taste
2 cloves garlic, minced
2 green onions, chopped
4 Roma tomatoes, chopped
2 tablespoons ketchup
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon brown sugar
1 teaspoon sesame oil
1 teaspoon cornstarch mixed with 1 tablespoon water
1 tablespoon vegetable oil for cooking
Instructions
-
Prepare the eggs: Whisk the eggs in a bowl with salt and white pepper. Set aside.
-
Scramble the eggs: Heat 1 tablespoon of oil in a large skillet or wok over medium heat. Add the eggs and scramble gently until soft and slightly runny. Remove from the pan and set aside.
-
Cook the aromatics: In the same pan, heat the remaining tablespoon of oil. Add garlic and green onions, and sauté until fragrant.
-
Add the tomatoes: Stir in the chopped tomatoes and cook for 2-3 minutes until softened.
-
Make the sauce: In a small bowl, mix together ketchup, oyster sauce, soy sauce, brown sugar, and cornstarch-water mixture. Add the sauce to the pan and stir to combine.
-
Combine: Add the scrambled eggs back into the pan and gently stir to coat with the sauce. Drizzle with sesame oil and cook for another minute. Serve hot.
Notes
Make it Vegan: Replace the eggs with tofu and use a vegan-friendly oyster sauce alternative.
Add Protein: You can add cooked chicken, or shrimp to make it a heartier meal.
Customize the Spice: Add chili flakes or chili oil for a spicy kick.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese
