Chinese Tomato and Egg Stir-Fry
番茄炒蛋
Serves 2 to 3 · Prep: 10 minutes · Cook: 10 minutes · Total: 20 minutes
Eggs and tomatoes is the essence of Chinese home cooking. It's probably the most common dish mothers teach their kids before they head off for college. There are several different ways you can prepare the dish, but the below is my own variation, which I'm quite proud of!
Ingredients
Tomato and egg stir-fry
- 4 large ripe tomatoes, about 1½ pounds
- 5 large eggs
- 1 tablespoon water
- ¾ teaspoon kosher salt, divided
- ¼ teaspoon ground white pepper or black pepper
- 3 tablespoons neutral oil, divided
- 2 scallions, thinly sliced, whites and greens separated
- 1 teaspoon granulated sugar
- 2 teaspoons light soy sauce
- 1 tablespoon ketchup, optional
- 1 teaspoon cornstarch mixed with 1 tablespoon water, optional
To serve
- Hot steamed rice
Instructions
- 1
Prepare the tomatoes
Cut the tomatoes into 1-inch wedges and keep all the juice from the cutting board. If you prefer peeled tomatoes, cut a shallow X in the bottom of each one, cover them with boiling water for 45 seconds, then slip off the skins before cutting. Separate the scallion whites from the greens.
- 2
Whisk the eggs
Crack the eggs into a medium bowl. Add the water, ¼ teaspoon of the salt, and the white pepper. Whisk until the whites and yolks are fully combined and the surface looks a little foamy. The spoonful of water helps the curds stay soft.
- 3
Soft-scramble the eggs
Heat a wok or wide skillet over medium-high heat until hot. Add 2 tablespoons of the oil, then pour in the eggs. Let the edges set for a few seconds and push them toward the center with a spatula, making large folds. Transfer the eggs back to the bowl while they are still glossy and slightly underdone, about 45 to 60 seconds.
- 4
Start the tomatoes
Return the pan to medium-high heat and add the remaining tablespoon of oil. Add the scallion whites and stir for 15 seconds. Tip in the tomatoes and all their juice. Cook for 2 minutes, stirring and pressing a few wedges against the pan so they begin to break down.
- 5
Season the tomato sauce
Add the sugar, soy sauce, optional ketchup, and remaining ½ teaspoon salt. Cook for 3 to 4 minutes, until the tomatoes are soft but a few wedges still hold their shape. If the sauce is very watery, stir the cornstarch mixture again and add it a little at a time until the juices lightly coat a spoon.
- 6
Return the eggs
Slide the eggs back into the skillet. Fold them gently through the tomatoes for 30 to 45 seconds, breaking only the largest curds. Stop as soon as the eggs are hot and coated in the tomato juices. They will finish cooking from the heat of the sauce.
- 7
Serve
Turn off the heat and scatter over the scallion greens. Spoon the tomato and egg stir-fry over hot rice, making sure every serving gets some of the sauce from the bottom of the pan.
Shortcuts and substitutions
Should I peel the tomatoes?
Skip it unless loose tomato skins bother you. The skins are completely edible, and most weeknight versions keep them on. Peeling gives the sauce a slightly smoother texture, but dinner does not depend on it.
No ketchup
Leave it out and add another ½ teaspoon sugar if the tomatoes are especially tart. Ketchup is a common home-cook addition, not a requirement.
Canned tomatoes
Fresh tomatoes give the best balance of soft wedges and sauce. In a pinch, use one 14-ounce can of whole peeled tomatoes, drain off about half the liquid, and break the tomatoes into large pieces before cooking.
Recipe notes
Cook the eggs separately
Tomatoes need several minutes to release their juices. If the eggs stay in the pan that whole time, they become small and firm. Taking them out while glossy keeps the curds soft when they go back into the sauce.
Use ripe tomatoes
The ingredient list is too short for pale winter tomatoes to hide. Choose tomatoes that smell like tomatoes and give slightly when pressed. Campari tomatoes are a dependable smaller option.
Storing leftovers
Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a skillet or microwave just until hot so the eggs do not toughen.
Frequently Asked Questions
What is Chinese tomato and egg stir-fry?
Chinese tomato and egg stir-fry is a home-style dish of soft scrambled eggs folded into juicy, lightly sweet tomatoes. It is called 番茄炒蛋 (fan qie chao dan) or 西红柿炒鸡蛋 (xi hong shi chao ji dan) and is usually served with rice.
Why do you cook the eggs and tomatoes separately?
The eggs cook in less than a minute, while the tomatoes need time to soften and make sauce. Cooking them separately lets the eggs stay fluffy instead of turning firm while the tomatoes break down.
Does Chinese tomato and egg stir-fry need ketchup?
No. Some home cooks add a spoonful for sweetness, color, and concentrated tomato flavor, while others use only fresh tomatoes and sugar. Taste your tomatoes and use it when they need help.
Should I peel the tomatoes for tomato egg stir-fry?
Peeling is optional. Peeled tomatoes melt into a smoother sauce, but leaving the skins on makes this a faster one-pan dinner. Both versions are common in home kitchens.
What do you serve with Chinese tomato and eggs?
Steamed white rice is the usual choice because it catches the tomato sauce. You can also spoon the stir-fry over noodles or serve it beside another simple Chinese vegetable dish.
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