Stir Fried Eggs and Tomatoes – Easy Step-by-Step Recipe!
{Updated!} Stir-fried eggs and tomatoes is one of the easiest Chinese stir-fry dishes to cook! The secret to a tasty and fluffy egg and tomato omelette lies in a light seasoning to add flavour, and whipping the eggs just before tipping into hot oil for super fluffy texture!
Chinese stir-fried eggs and tomatoes is a dish I cook up when I’m looking for a nourishing, quick and tasty meal. Did you know, eggs and tomatoes are two of my most favourite foods on this earth?
Bet I say that for just about every food I like, but it certainly makes stir-fried eggs and tomatoes one of my top favourite meals.
Save for Later:Stir Fried Eggs and Tomatoes
Pin this on PinterestAll it takes is a quick chop of tomatoes and scallions, and a light seasoning of beaten eggs. The cooking takes less than 10 minutes, which makes this a dish ready to serve in under 20 minutes.
Perfect for your busy evenings! Plus, now you know of a dish to use up your over-ripe tomatoes.
Chinese stir-fried eggs and tomatoes is a dish you’ll very likely see at a Chinese family’s table, as part of a well planned, balanced and wholesome Chinese meal.
This heartwarming, homecooked dish is popularly eaten as a main meal by itself, served with or over steamed rice.
If you’d like to serve this as a side, it makes a delicious flavour combo with meat dishes like my braised chicken in oyster sauce and steamed minced pork with water chestnut.
What makes perfect stir-fried eggs and tomatoes?
The perfect stir-fried eggs and tomatoes strikes a delicate but harmonious balance of textures and flavours.
The eggs are lightly flavoured and cooked just right so it stays tender and moist, and gently scrambled into big chunks of golden, fluffy omelette.
Not less important, the tomatoes should be softened, but not mushy, its tartness balanced by a good dose of sugars, soaking the omelette in delicious pools of its caramelised juices. The scallions infuse just a hint of earthiness throughout the dish.
To make the best stir-fried eggs and tomatoes:
- Use the juiciest, ripest tomatoes – Just ‘cos they’re juicier and sweeter! Who likes sour tomatoes, right? This is a saucy dish, and we want tomatoes fully loaded, just waiting to release their juices.
- Flavour with seasonings – Even eggs need a little something to have them stand out in a dish, right? We’re talking about just a light touch of sesame oil, light soy sauce, Chinese wine, and dashes of pepper. The tomatoes as well, are caramelised with a little sugar, and flavoured with light soy sauce, vinegar. Sugars and salt are added to balance tartness and overall taste of the dish, so adjust to your liking. Just your everyday pantry ingredients, but these add so much flavour and aroma!
- Use a liberal amount of oil – I hate to say it, but we can’t cut back on oil if we want a fluffy and tasty omelette.
- Heat the cooking oil till very hot – When eggs hit very hot oil, the water content will convert to steam quickly, creating a fluffy texture.
- Whip the eggs just before tipping into hot oil – Whipping the eggs just before tipping into the hot cooking oil will help trap more air, which guarantees a fluffier omelette! If nothing else, just remember, whipping your eggs is key!
- Swirl, don’t cut into the eggs, while frying – Use your wok chan or spatula to swirl the eggs around in the wok or skillet as it cooks. This way, you’ll get nicer looking and chunkier streaks of scrambled egg.
- Turn off the heat just as the eggs start to set – This will prevent overcooking so the scrambled eggs stay moist and tender textured.
How to cook fried eggs and tomatoes – Step-by-step
Step 1. Stir fry the tomatoes till softened, caramelised and watery with juices.
In a little oil heated in a wok or skillet, fry chopped white scallions till fragrant. Add the tomatoes, and stir fry till the tomatoes soften and release juices.
Press lightly on the tomatoes, if you like, to get more juices out. Sprinkle sugar, vinegar and light soy sauce, and toss around for a few seconds. Dish out all the tomatoes and juices.
Step 2. Lightly scramble the eggs. Remember to turn off heat just as the eggs start to set.
In a cleaned wok or skillet, heat up a generous amount of oil till very hot. Now, whip the eggs furiously for 10 to 15 seconds with a fork or even better, a whisk if you have one!
Tip it into the hot oil and let it set for a few seconds. Scramble the eggs by swirling it around slowly. Just as the eggs start to set, turn off the heat.
Step 3. Stir in the cooked tomatoes and juices, and the remaining chopped scallions.
Tip in the cooked tomatoes and its juices, and give it a good toss for a few seconds to mix. Do a taste test, and add more salt or sugar to your liking.
Finish up by tossing in the remaining scallions. Scoop out and serve.
That’s it! Spoon this over cooked rice to make it a one-dish meal, or alongside your favourite mains and veggies. Enjoy!
Here are some main and side dish suggestions to complete a totally wholesome home-cooked family meal:
- Braised Chicken with Potatoes
- Braised Pork Belly and Eggs in Soya Sauce
- Stir-Fried Kailan with Garlic and Oyster Sauce
- Gong Bao Chicken (Chicken Fried with Dried Chillies)
- Sweet and Sour Fish
Tried this recipe? I’d love to see! Remember to share your pics on Instagram and tag @foodelicacy or #foodelicacy.
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Chinese Stir-Fried Eggs and Tomatoes
Ingredients
- 4 eggs
- 2 large ripe tomatoes each cut into 6 to 8 wedges
- 1 scallion spring onion, roughly chopped, white and green sections separated
- 4 tbsp oil
- salt and sugar to taste
Seasoning for eggs:
- 1 tsp sesame oil
- 1 tsp light soy sauce
- 1 tsp Chinese wine (optional)
- Dash of white pepper
Seasoning for tomatoes:
- 1 tsp sugar or to taste
- 1 tbsp rice vinegar
- 1 – 1 ½ tsp light soy sauce
Instructions
- In a wok or skillet, add 1 tbsp oil and heat over high heat. Fry chopped white scallions until fragrant.
- Add the tomatoes, and stir fry until the tomatoes soften and start to release juices. Press lightly on the tomatoes with your wok chan or spatula to release more juices, if desired.
- When tomatoes are soft enough, sprinkle sugar, rice vinegar, and light soy sauce. Give the tomatoes a good stir to mix well. Turn off the heat, dish out the tomatoes and the juices. Set aside.
- In a cleaned wok or skillet, add the remaining 3 tbsp oil. Heat over high heat until oil is very hot.
- Whip eggs vigorously with a fork or whisk for 10 to 15 seconds just before tipping into the hot oil. Let the eggs set slightly for a few seconds.
- Use your wok chan or spatula to swirl the eggs around in the wok or skillet as it cooks, to get nicer looking and chunkier streaks of scrambled egg. Just as eggs start to set, TURN OFF THE HEAT.
- Tip in the cooked tomatoes and juices, and give it a good toss for a few seconds to mix well.
- Lastly, add the remaining chopped scallions, and toss for a few seconds to mix well. Do a taste test, and add more salt or sugar to your liking.
- Dish out onto a serving plate. Serve hot.
