AsianTomato and Egg Stir-Fry (Chinese Home-Style)
Soft, fluffy scrambled eggs folded into tomatoes cooked down with a little sugar and salt into a sweet and sour sauce, finished with scallions. The first dish many Chinese home cooks learn, eaten over rice.
Method
Read the full method before starting. Cooking times are guides; check texture and doneness as you cook.
Shows the steps one at a time, with a timer for each timed step.
Sharp knife and board
Measure, cut, and arrange every ingredient in order of use. Read the full method and keep finishing ingredients separate.
- 01
Preparing
5 minutesCut the tomatoes into small wedges and slice the scallions, keeping the white and green parts apart.
Success cueJuicy wedges and sliced scallion.
- 02
Eggs
1 minuteBeat the eggs with 1 g of the salt, the white pepper and the sesame oil until frothy.
Success cueFrothy, even yellow eggs.
- 03
Scrambling
1 minuteHigh heatHeat 30 ml of the oil in a wok on high heat until it shimmers. Pour in the eggs, let them puff for a few seconds, then push them gently until just set, about 1 minute. Slide them onto a plate.
Success cueLarge, soft, slightly runny curds.
Watch outThe wok is very hot; pour the eggs away from you.
- 04
Tomatoes
4 minutesHigh heatAdd the remaining 15 ml of oil and the white scallion to the wok, then the tomatoes. Stir-fry for 1 minute, add the sugar, the rest of the salt and the water, and cook for 1 to 2 minutes until the tomatoes soften into a sauce.
Success cueSoft tomatoes in a glossy red sauce.
- 05
Serving
1 minuteReturn the eggs, fold them through the sauce, scatter the green scallion and serve at once.
Success cueYellow egg curds coated in red sauce.
PlateMap is still in testing. Quantities and results may vary with ingredients and equipment. Please check food safety yourself, especially with meat and poultry.
Cooking tips
The spoon of sugar balances the tomato's acidity, which is what makes the dish taste like home in China.
- • Take the eggs off while they are still a little wet; they finish in the sauce.
- • Very ripe tomatoes give more sauce; add a spoon more water if yours are firm.
Common mistakes
- • Cooking the eggs until dry before the tomatoes, so they turn rubbery.
- • Using a cool wok, which makes the eggs flat instead of fluffy.
Substitutions
- • Instead of white pepper: a pinch of black pepper
- • Instead of sesame oil: leave it out
Serving ideasServe hot over steamed white rice.
Estimated nutrition per serving
Calculated estimate per serving from the listed quantities. Product choice and retained cooking fat affect the result; this is not a laboratory analysis.
- Calories
- ≈ 400
- Protein
- 14.9g
- Carbs
- 15.2g
- Fat
- 32.1g
Calculation source and assumptions
Values use USDA data and linked product labels, adjusted for edible quantities and base servings. Brands, ingredient varieties, and cooking methods can change the result.
Egg, Sesame
Compound ingredients vary by product; check labels and possible cross-contact.
Frequently Asked Questions
Do Chinese cooks add sugar to this dish?
Most do, though the amount is a family argument. Northern cooks tend to add less, southern cooks a little more.
Should I peel the tomatoes?
It is optional. Peeled tomatoes melt into a smoother sauce; score them and dip them in boiling water for 30 seconds to slip the skins off.
Is this a breakfast dish?
It is eaten at any meal in China, most often for lunch or dinner with rice, but it makes a quick breakfast too.
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