Chinese Egg and Tomato Stir-Fry

Name: Chinese Egg and Tomato Stir-Fry
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 servings
Cuisine: Chinese
Ingredients: 5 large (250 g) large eggs, cracked into a bowl; ¼ tsp (1½ g) fine salt, for the eggs; 1¼ lb (about 3 medium) (570 g) ripe medium tomatoes, cored and cut into 1-inch (2.5 cm) wedges, each wedge halved crosswise; 3 tbsp (45 ml) neutral vegetable oil, divided: 2 tbsp for the eggs, 1 tbsp for the tomatoes; 3 whole (45 g) scallions, white parts thinly sliced and kept separate from green parts, which are sliced into ½-inch (1 cm) pieces; 2 tsp (8 g) granulated sugar; ½ tsp (3 g) fine salt, for the tomatoes, plus more to taste; 2 tbsp (30 ml) water, cold; 1 tsp (3 g) cornstarch, stirred into the water until smooth; ½ tsp (2½ ml) toasted sesame oil (optional)

From the MyKitchenBank Kitchen

Soft, golden scrambled eggs folded into juicy, lightly sweet tomatoes with a glossy sauce and fresh scallions. A classic Chinese home-style dish that goes from fridge to table in 20 minutes and is perfect over steamed rice.

Prep: 10 min
Cook: 10 min
Total: 20 min
Makes: About 3 cups (3 servings with rice)

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Ingredients

3 servings

5 large (250 g) large eggs, cracked into a bowl
¼ tsp (1.5 g) fine salt, for the eggs
1¼ lb (about 3 medium) (570 g) ripe medium tomatoes, cored and cut into 1-inch (2.5 cm) wedges, each wedge halved crosswise
3 tbsp (45 ml) neutral vegetable oil, divided: 2 tbsp for the eggs, 1 tbsp for the tomatoes
3 whole (45 g) scallions, white parts thinly sliced and kept separate from green parts, which are sliced into ½-inch (1 cm) pieces
2 tsp (8 g) granulated sugar
½ tsp (3 g) fine salt, for the tomatoes, plus more to taste
2 tbsp (30 ml) water, cold
1 tsp (3 g) cornstarch, stirred into the water until smooth
½ tsp (2.5 ml) toasted sesame oil (optional)

Equipment (5)

12-inch (30 cm) wok or large non-stick skillet
Medium mixing bowl
Whisk or chopsticks
Spatula or wok spatula
Sharp knife and cutting board

Steps

Before you start

Start the rice first, if serving, so it is ready when the stir-fry finishes (the dish takes only about 10 minutes on the stove).
Choose ripe, fragrant, juicy red tomatoes; underripe ones turn out sour and watery-flat.
Have everything cut and measured before heating the pan, because stir-frying moves quickly.

1
Prep the tomatoes
- Core the tomatoes and cut each into 6 wedges, then halve the wedges crosswise into bite-size chunks.
- Slice the scallions, keeping the whites and greens in separate piles.
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Ready when: Tomato pieces are roughly 1 inch (2.5 cm) so they soften evenly.
Tip: Use a sharp knife so the tomatoes are cut cleanly rather than crushed, which keeps juices in the pieces until cooking.
2
Beat the eggs
- In a medium bowl, whisk the eggs with the ¼ tsp salt for about 30 seconds.
- In a small cup, stir the cornstarch into the cold water until no lumps remain and set it by the stove.
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Ready when: Eggs are uniformly pale yellow with no visible streaks of white.
3
Scramble eggs softly
- Heat the wok over medium-high heat for 1 minute, then add 2 tbsp oil and swirl to coat.
- When the oil shimmers and a drop of egg sizzles immediately, pour in the eggs.
- Let them set for 10 seconds, then gently push from the edges to the center in large folds for 30–40 seconds.
- Transfer to a clean plate while still slightly wet and glossy.
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Ready when: Eggs form large, puffy curds that are about 80% set and still look moist.
Tip: Take them out underdone; they finish cooking when returned to the hot sauce, and this keeps them tender instead of rubbery.
4
Sear scallion whites
- Return the wok to medium-high heat without washing it.
- Add the remaining 1 tbsp oil and the scallion whites.
- Stir for 15 seconds until fragrant.
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Ready when: Scallion whites smell sweet and look bright, not browned.
Tip: If the pan smokes, lower the heat slightly so the scallions don't turn bitter.
5
Cook the tomatoes
- Add the tomatoes, sugar, and ½ tsp salt.
- Stir-fry for 3–4 minutes, pressing gently on the pieces with your spatula, until the tomatoes have broken down and released their juice into a saucy base.
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Ready when: Skins are loosened and wrinkled, about half the pieces have collapsed, and there is about ½ cup (120 ml) of red juice in the pan.
Tip: The sugar balances acidity rather than making the dish sweet; if your tomatoes are very tart, add up to ½ tsp more.
6
Thicken the sauce
- Re-stir the cornstarch slurry (it settles quickly), then pour it into the pan while stirring.
- Cook 30–45 seconds until the juices turn slightly glossy and cling to the tomatoes.
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Ready when: Sauce coats the back of a spoon and looks shiny, with no cloudy starch.
7
Combine and finish
- Return the eggs and any juices on the plate to the wok.
- Fold gently for 20–30 seconds just to warm through and coat in sauce.
- Turn off the heat, stir in the scallion greens and sesame oil if using, then taste and add a pinch of salt if needed.
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Ready when: Eggs are fully set but still soft and tender, and the scallion greens are bright green.
Tip: Fold rather than stir vigorously so the egg curds stay in large pieces.
8
Serve right away
- Spoon onto a warm platter or over steamed rice and serve immediately while the eggs are soft and the sauce is hot.

Good to know

Tips

Ripe tomatoes matter most; if yours are pale or firm, leave them on the counter a couple of days or add a teaspoon of ketchup for depth.
Cook the eggs in oil that is hot enough to puff them; cooler oil gives flat, greasy eggs.
For a thinner, soupier sauce to spoon over rice, double the water and cornstarch.
Peel the tomatoes if you dislike skins: score an X, blanch 20 seconds, and slip off the skins.

Make ahead

"Cut the tomatoes and scallions up to 4 hours ahead and refrigerate separately. Whisk the eggs up to 1 hour ahead and keep chilled. Cook just before serving for the best texture."

Storage & reheating

"Room temperature: up to 1 hour. Refrigerator: airtight container up to 2 days. Freezer: not recommended, as eggs turn spongy. Reheat gently in a skillet over medium-low heat or microwave in 30-second bursts with a splash of water until hot (165°F/74°C)."

Substitutions

ripe medium tomatoes → 1 can (14 oz/400 g) whole peeled tomatoes, drained and chopped. Use when fresh tomatoes are out of season; cook 1–2 minutes less and skip extra water.
neutral vegetable oil → Peanut or avocado oil. Any neutral oil with a high smoke point works.
cornstarch → Potato starch or tapioca starch. Use the same amount.
scallions → Chives or 2 tbsp finely chopped yellow onion. Cook onion about 1 minute longer before adding tomatoes.