Really Quick Authentic Chinese Egg and Tomato Stir Fry That Actually Tastes Good
Discover the perfect balance of savory, tangy, and sweet with this Really Quick Authentic Chinese Egg and Tomato Stir Fry that actually lives up to its name. This classic Chinese comfort dish combines fluffy scrambled eggs with juicy, vine-ripened tomatoes in a rich yet simple sauce, enhanced by a touch of garlic, soy, and a hint of sugar. Ready in under 15 minutes, this recipe is ideal for busy weeknights while still delivering bold, authentic flavors. Minimal prep work and easy-to-find ingredients like scallions and white pepper make this dish approachable for cooks of all skill levels. Serve it with hot steamed rice for a wholesome and satisfying meal that captures the essence of homestyle Chinese cooking.
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Recipe Information
Ingredients
- 4 pieces eggs
- 2 large vine-ripe tomatoes
- 2 stalks scallions
- 1 clove garlic
- 2 tablespoons vegetable oil
- 1 teaspoon sugar
- 2 teaspoons soy sauce (light)
- 0.5 teaspoon salt
- 0.25 teaspoon white pepper (optional)
- 2 tablespoons water
Instructions
Wash and pat dry the tomatoes. Cut them into wedges, discarding the hard stem area.
Chop the scallions into thin slices, separating the white and green parts.
Finely mince the garlic.
Crack the eggs into a medium bowl, add the salt and white pepper (if using), and beat until well combined.
Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Once hot, pour in the beaten eggs. Gently stir and cook until the eggs are just set but still soft. Remove from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and white parts of the scallions, stirring until fragrant, about 10 seconds.
Add the tomato wedges to the wok. Stir-fry for 1-2 minutes, pressing down slightly to release their juices.
Sprinkle the sugar over the tomatoes, add the soy sauce and water, and toss to coat evenly. Let simmer briefly for about 1 minute.
Return the eggs to the wok and gently fold them into the tomatoes. Cook for another 30 seconds to 1 minute, allowing the flavors to meld.
Remove from heat, garnish with the green parts of the scallions, and serve immediately with steamed rice.
Nutrition Facts
Calories |
605 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2152 mg | 94% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 13.4 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 177 mg | 14% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1156 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
