Chinese Tomato and Egg Stir-Fry

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Tomato and egg stir-fry (xihongshi chao jidan) is one of the most common home-cooked dishes in China. Soft eggs and juicy tomatoes in a gently sweet, tangy sauce are served over steamed rice.

Cook the eggs only until barely set, remove them, and add them back at the end so they stay soft.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Photo 1: 木 灬 on Pexels; Photo 2: 木 灬 on Pexels; Photo 3: Anya Dunes on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Print Recipe

Chinese Tomato and Egg Stir-Fry

Author: KP Cooking Method: Stir-Frying Cuisine: Chinese Courses: Dinner, Lunch Recipe Keys: B Budget-Friendly Dairy Free Quick Meals Vegetarian Meals

Prep Time 5 mins Cook Time 10 mins Total Time 15 mins

Servings: 3

Description

Classic Chinese tomato and egg stir-fry with soft scrambled eggs in a sweet-tangy tomato sauce. A budget-friendly meal in 15 minutes.

Ingredients

Servings

• 4 eggs
• 3 ripe tomatoes (about 400 g, cut into wedges)
• 2 tbsp neutral oil
• 1 tsp sugar
• ¾ tsp salt (divided)
• 2 spring onions (sliced)
• 1 tsp soy sauce (optional)
• 1 tsp sesame oil (optional)
• steamed rice (to serve)

Instructions

1. Beat the eggs with ¼ teaspoon of the salt.
2. Heat 1 tablespoon of the oil in a wok over high heat. Pour in the eggs and gently scramble until just set. Remove to a plate.
3. Add the remaining oil and the white parts of the spring onions. Add the tomatoes, sugar and the remaining salt and stir-fry 3-4 minutes until the tomatoes soften and release juice.
4. Return the eggs to the wok and fold gently for 30 seconds. Add the soy sauce and sesame oil if using.
5. Top with the spring onion greens and serve over rice.

Note

Ripe, juicy tomatoes make the sauce. A pinch of sugar balances their acidity. For a saucier dish add a splash of water and simmer briefly. Best fresh; keeps 2 days in the fridge.