This tomato egg stir fry is a simple yet delicious dish that can be made in minutes with a single pan! This satisfying dish combines tomatoes and soft scrambled eggs in a sweet and savory sauce. Served alongside a bowl of steamed rice, Chinese tomato egg is the ultimate comfort meal for any occasion.
INGREDIENTS
- 2 tbsp vegetable oil divided
- 5 large eggs
- pinch of salt and white pepper or black pepper
- 3 cloves garlic minced
- 1 green onion chopped, divided
- 2 medium-sized tomatoes cut into 8 wedges
- 2 tbsp ketchup
- 1 tbsp oyster sauce or soy sauce
- 1/2 tbsp sugar
- 1/3 cup water
- 1 tsp sesame oil
INSTRUCTIONS
- Crack eggs into a medium bowl and season with salt and pepper. Beat until smooth and set aside.
- Heat a tablespoon of oil in a wok over medium-high heat. Add the eggs and cook, stirring lightly until just set but still runny. Pour the eggs back into the bowl, and wipe out the pan.
- Add another tablespoon of oil into the wok. Add garlic and white parts of green onion and cook until fragrant, about 15 seconds.
- Add tomatoes, ketchup, oyster sauce, sugar, and water, and cook until the tomatoes have softened, about 1-2 minutes.
- Pour in the cooked eggs and stir to combine. Add salt to taste if needed, and finish with sesame oil. Garnish with green onions, and enjoy!
NOTES
If you prefer the tomatoes to be extra tender, you can optionally peel the skin by cutting a small cross on each tomato and boiling them for about a minute. Transfer them into a bowl of cold water, and the skin will easily peel off.