10-Minute Chinese Tomato Egg Stir Fry Recipe
I can’t tell you how many times this 10-Minute Chinese Tomato Egg Stir Fry Recipe has saved me on a busy weeknight. It’s seriously one of those dishes that’s so simple yet incredibly satisfying — comfort food with a tiny twist that feels fresh and vibrant. The tangy tomatoes and fluffy eggs come together in under 10 minutes. Perfect for when you want something homemade but don’t have a ton of time.
What’s really special about this recipe is how quick it is without sacrificing flavor. I’ve made this dish countless times, sometimes as a solo meal, other times as a side dish, and it never lets me down. You’ll love how the ketchup adds just the right amount of sweetness and depth, making this a recipe you’ll want to keep in your go-to rotation.
Ingredients You’ll Need
These ingredients work beautifully together to create a balance of savory, sweet, and tangy flavors. I recommend picking fresh tomatoes and eggs for the best taste, and if you can, grab some good-quality oyster or soy sauce to boost that umami flavor.
- Vegetable oil: Use a neutral oil for stir-frying without overpowering the flavors.
- Large eggs: Fresh eggs give you fluffy, tender curds – the star of the dish.
- Salt and white or black pepper: A pinch enhances the eggs; white pepper adds subtle heat without black specks.
- Garlic: Minced for quick blooming aroma during stir-fry.
- Green onion: Adds freshness and crunch; divide between cooking and garnish.
- Tomatoes: Medium-sized, cut into wedges — juicy and bright are ideal.
- Ketchup: Surprising twist that brings tang and mild sweetness.
- Oyster sauce or soy sauce: For depth and umami; pick what you prefer or have on hand.
- Sugar: Just a hint to balance out acidity of the tomatoes and ketchup.
- Water: Helps create that slightly saucy texture that ties everything together.
- Sesame oil: Add at the end for that toasty, nutty aroma.
Variations
One of the things I love about this 10-Minute Chinese Tomato Egg Stir Fry Recipe is how easily you can make it your own. Play around with the sauce ingredients or add some extras you love!
- Spicy kick: I often toss in a pinch of chili flakes or a dash of chili oil for a little heat, which adds a nice contrast to the sweetness.
- Vegetable add-ins: Sometimes I throw in baby bok choy or snap peas for crunch and extra greens.
- Protein boost: Adding cooked shrimp or diced chicken can bulk it up if you want more than just eggs.
- Dietary swaps: If you’re avoiding sugar, try a splash of rice vinegar instead for some tang.
How to Make 10-Minute Chinese Tomato Egg Stir Fry Recipe
Step 1: Whisk and Season Your Eggs
Start by cracking your eggs into a bowl and whisking them with a pinch of salt and pepper. I like to use white pepper here because it blends in better visually and adds a gentle heat, but black pepper works too if that’s what you have. Whisk until fully combined and a little frothy — this helps make the eggs extra fluffy when you cook them.
Step 2: Cook the Eggs Lightly
Heat 1 tablespoon of vegetable oil over medium-high heat in a wok or large skillet. Pour in your eggs and cook gently, stirring occasionally — you’re aiming for soft curds, not a fully cooked omelet. Remove the eggs when they’re just set but still moist and fluffy. This keeps them tender in the final dish.
Step 3: Sauté Garlic, Green Onion, and Tomatoes
In the same skillet, add another tablespoon of oil and toss in the minced garlic and half of your chopped green onions. Let them sizzle for about 30 seconds until fragrant but not burnt. Next, add your tomato wedges and stir-fry for a couple minutes. You want the tomatoes to soften but still hold their shape a bit.
Step 4: Make the Sauce and Combine
Pour in ketchup, oyster (or soy) sauce, sugar, and water. Stir everything together and let the sauce gently bubble for a minute so the flavors meld and the sauce thickens just a bit. Add the cooked eggs back to the pan and fold gently to combine. Drizzle in the sesame oil and sprinkle remaining green onions over the top.
How to Serve 10-Minute Chinese Tomato Egg Stir Fry Recipe
Garnishes
I usually top this stir fry with a few more chopped green onions for freshness and a light sprinkle of toasted sesame seeds if I have them around. Sometimes a tiny drizzle of chili oil adds a gorgeous pop of color and flavor for serving.
Side Dishes
This tomato egg stir fry is beautiful with a bowl of steamed jasmine rice or simple fried rice. I also love pairing it with sautéed greens like garlic spinach or Chinese broccoli (gai lan) for a well-rounded meal that’s still light and nutritious.
Creative Ways to Present
For a fun family dinner, I’ve spooned this stir fry over warm buns for a handheld treat or served it alongside crispy tofu for extra texture. On casual weekends, I like making it part of a colorful Chinese-style brunch spread with pickled cucumbers and steamed dumplings.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. Because the eggs are soft, be gentle when reheating to keep that tender texture intact.
Freezing
Freezing this stir fry isn’t my favorite because eggs can become rubbery after thawing, but if you want to, freeze in small portions and thaw gently in the fridge overnight.
Reheating
When reheating, I warm it gently in a non-stick pan over low heat with a splash of water to stop the eggs from drying out. Avoid microwaving on high as it tends to toughen the eggs quickly.
FAQs
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Can I make this 10-Minute Chinese Tomato Egg Stir Fry Recipe vegan?
Since eggs are the star here, it’s tough to replicate the texture with vegan substitutes. However, you might try silken tofu crumbled to mimic eggs and adjust seasonings accordingly, but it won’t be quite the same. The tomato sauce works great on its own though!
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What type of tomatoes work best for this recipe?
I like using ripe but firm medium-sized tomatoes or vine-ripened tomatoes. You want them juicy enough to create a saucy texture but not so mushy they disintegrate completely during cooking.
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Can I skip ketchup in the 10-Minute Chinese Tomato Egg Stir Fry Recipe?
Ketchup adds a sweet, tangy layer that’s pretty signature here, but if you don’t have it, you can substitute with a mix of tomato paste and a bit of sugar or honey to get similar flavor balance.
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Is oyster sauce necessary for authentic flavor?
Oyster sauce boosts umami and richness, but soy sauce is a great vegetarian-friendly stand-in. If you prefer a stronger savory note, stick with oyster sauce, but both work wonderfully.
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How do I prevent the eggs from overcooking?
Cook eggs gently over medium heat until just set, then remove immediately. They’ll finish cooking slightly when combined with the sauce later. This prevents rubbery eggs and keeps them soft and fluffy.
Final Thoughts
This 10-Minute Chinese Tomato Egg Stir Fry Recipe feels like a warm hug on a plate — so quick to make yet so cozy and satisfying. Whether you’re new to Chinese home cooking or a seasoned pro, I genuinely think you’ll love how versatile and easy it is. Next time you need a fast meal that feels comforting and fresh, give this recipe a go — I bet it’ll become a kitchen staple for you, too!
Print
10-Minute Chinese Tomato Egg Stir Fry Recipe
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 3 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Description
This 10-Minute Chinese Tomato Egg Stir Fry is a quick and delicious home-style dish combining fluffy scrambled eggs with savory-sweet tomato sauce. Perfect for busy weeknights, it balances tangy tomato flavors with aromatic garlic and green onions, enhanced by a touch of ketchup and oyster sauce for an authentic Chinese taste.
Ingredients
Egg Mixture
- 5 large eggs
- Pinch of salt
- Pinch of white pepper or black pepper
- 1 tbsp vegetable oil (from the 2 tbsp total)
Sauce and Vegetables
- 2 tbsp vegetable oil (remaining amount)
- 3 cloves garlic, minced
- 1 green onion, chopped and divided (half for cooking, half for garnish)
- 2 medium-sized tomatoes, cut into 8 wedges each
- 2 tbsp ketchup
- 1 tbsp oyster sauce or soy sauce
- 1/2 tbsp sugar
- 1/3 cup water
- 1 tsp sesame oil
Instructions
- Prepare the Egg Mixture: Crack the eggs into a bowl, add a pinch of salt and white or black pepper, then whisk until fully combined and slightly frothy.
- Cook the Eggs: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Pour in the egg mixture and scramble gently until just set but still soft and fluffy. Remove the eggs from the wok and set them aside.
- Sauté Aromatics: In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and half of the chopped green onion. Stir-fry briefly until fragrant, about 15 seconds.
- Add Tomatoes and Sauce Ingredients: Add the tomato wedges to the wok and stir-fry for 2-3 minutes until they start to soften. Then add ketchup, oyster sauce or soy sauce, sugar, and water. Stir well to combine and let the sauce simmer for another 2-3 minutes, allowing the tomatoes to break down slightly and form a rich sauce.
- Combine Eggs and Sauce: Return the cooked eggs to the wok and gently toss with the tomato sauce mixture to coat evenly, warming through for about 1 minute.
- Finish and Serve: Drizzle with sesame oil and sprinkle the remaining green onion on top. Remove from heat and serve immediately with steamed rice or as desired.
Notes
- Use ripe, juicy tomatoes for the best flavor and sauce consistency.
- Adjust sugar according to your desired balance of sweetness and acidity.
- Oyster sauce adds depth and umami, but soy sauce is a great vegetarian alternative.
- Cook eggs gently to keep them soft and fluffy rather than dry or rubbery.
- This dish is best eaten immediately to enjoy the fresh texture and flavors.
Keywords: Chinese tomato egg stir fry, quick Chinese recipes, easy tomato and egg, weeknight dinner, home-style Chinese food
