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Chinese-style tomato egg stir-fry is a humble yet deeply comforting dish beloved across Chinese households. Whether you enjoy it as a quick lunch or a side dish for a larger meal, it’s always a heartwarming classic that’s both simple and satisfying.
If you have never had tomato and egg stir-fry before, well, maybe you should give it a try. As weird as you may think the whole thing gonna turn out, it’s not! I never knew about this tomato and egg stir-fry oh..let’s see, not too long ago (maybe 13-14 years ago) my ex-housemate, who is also my best friend, made this dish. We lived in an apartment during college years. We didn’t cook that often because we hardly had time, however, when we did have time, my dear friend often cooked something that was comforting to her, and this tomato and egg stir-fry was one of our favorites and still is. She was the one who introduced me to the flour cake soup/ mee hoon kueh. When she told me she’s going to make tomato and egg stir-fry, I was all curious how it would turn out. When I tasted it, it was strangely good!!
What Kind of Tomatoes to Use?
For the best flavor, use fresh, ripe Roma tomatoes or cherry tomatoes. Roma tomatoes have a firm texture and a naturally rich, sweet-tart balance that works well in this dish. Cherry tomatoes, on the other hand, offer a juicier, slightly sweeter alternative. Both options break down beautifully into a flavorful sauce while still holding some shape. Avoid using canned tomatoes, as they can have a metallic aftertaste and lack the bright, fresh tang that defines this dish.
Why use fresh tomatoes
While canned tomatoes are convenient, they don’t provide the same fresh, slightly tangy flavor that makes this dish shine. Fresh Roma or cherry tomatoes break down beautifully, creating a sauce that is both juicy and naturally sweet without the metallic aftertaste of canned alternatives.
Tomato Egg Stir-Fry (Fanqie Chao Dan)
Ingredients
- 2 Tbsp Cooking oil divided
- 4 stalks green onion chopped, separate green and white part
For the eggs:
- 6 large eggs
- ¼ tsp salt or more to taste
- 1 tsp soy sauce or more to taste
- 1 tsp sesame oil
- ¼ tsp ground white pepper
For the tomatoes:
- 450 g tomatoes about 4 medium-size ripe Roma tomatoes, cut into bite-size chunks
- ¼ tsp salt
- 1 tsp sugar
- 2 Tbsp ketchup
- ¼ cup water optional, if you want it more "saucy"
Cornstarch slurry:
- 2 tsp cornstarch
- 2 Tbsp water
Instructions
- Crack all the eggs into a bowl and whisk vigorously with salt, soy sauce, sesame oil, and ground white pepper until the mixture is smooth with no lumps set aside
- Combine cornstarch and water to make the cornstarch slurry. Stir half of this mixture into the eggs and whisk again to combined
Cook the tomatoes:
- If you prefer the tomatoes in larger pieces, simply cut into quarters instead of smaller chunks like I did
- Preheat your wok or skillet until hot. Add 1 Tbsp cooking oil. Swirl around to cover the base. Add the white part of the chopped scallions and stir fry for about 10 seconds. Add the tomatoes, salt, ketchup, sugar, and water (if you want more sauce in the final dish). Stir and continue to cook over medium heat until the tomatoes start to release juice and started to soften and break down a bit. We don't want the tomatoes to turn into mush however.
- Give the rest of the cornstarch slurry a stir and pour the rest of the half into the tomatoes and stir again until the sauce thickens.
Add the eggs:
- Add the beaten eggs to the tomatoes. Let them cook undisturbed for about 10 seconds and then gently scramble and fold the eggs as you cook but you don't want to break the eggs too much that they look like porridge. The eggs should be barely set. Have a quick taste and season with more salt and pepper if needed. Off the heat and fold in the chopped green onion.
To serve:
- Serve immediately with some rice
*Nutrition facts are just estimates and calculated using online tools*
I don’t cook the tomatoes and eggs separately
Many recipes call for cooking the eggs and tomatoes separately before combining them at the end. Some even argue that tomatoes must be cooked before the eggs and vice versa. However, scrambling the eggs directly in the tomato sauce creates a richer, creamier texture, as the eggs absorb the flavorful sauce rather than sitting on top of it. The added cornstarch slurry in both the eggs and sauce also helps enhance the silkiness of the dish. I’m not saying that I’m an expert, but from many times I have cooked this dish, I prefer to cook it this way! I don’t think there’s a right or wrong here! It’s more of a personal preference IMHO!
Chinese-style tomato egg stir-fry is a dish that allows for creativity and personalization. Some prefer a sweeter version, while others add soy sauce for extra umami. My version, with the addition of ketchup and the creamy scrambled egg technique, brings a slightly tangy yet rich flavor balance that makes this dish even more delicious. Whether you enjoy it as a quick lunch or a side dish for a larger meal, it’s always a heartwarming classic that’s both simple and satisfying.
