One of the simplest and most comforting Chinese home dishes — fluffy scrambled eggs stir-fried with juicy tomatoes. Slightly sweet, slightly savory, and deeply satisfying. Served with steamed rice, this 15-minute dish is a go-to for busy days or when you want pure comfort on a plate.
Chinese Stir-Fried Eggs and Tomatoes (15-Minute Classic)
Servings
2
servingsPrep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
3 large eggs
2 medium tomatoes, cut into wedges (or 1½ cups cherry tomatoes, halved)
1 tbsp neutral oil (canola, sunflower, etc.)
¼ tsp salt (for eggs)
1 tsp sugar (for tomatoes), optional
1 tbsp ketchup (optional — adds umami and color)
1 green onion, sliced (optional)
Directions
- Prep Eggs
Beat 3 eggs with ¼ tsp salt.
Optional: Add 1 tbsp water or milk for fluffier texture. - Cook Eggs
Heat 1 tsp oil in a nonstick or wok pan over medium-high heat.
Add eggs and scramble gently until just set but still soft. I personally aim for slightly undercooked eggs at this point, as we add them back in in step 4.
Remove to a plate (they’ll go back in later). - Cook Tomatoes
In the same pan, add 1 tbsp oil.
Add tomatoes + 1 tsp sugar + optional ketchup.
Stir-fry for 1–2 min until tomatoes start softening and juices release. - Combine
Return eggs to pan.
Stir-fry everything together for 30–60 seconds. I sometimes add a tablespoon of water to steam everything gently.
Taste and adjust salt if needed. - Serve
Top with sliced green onions (optional).
Serve over hot jasmine rice, noodles or by itself.
Notes
- Riper tomatoes = sweeter, more flavorful sauce.
If tomatoes are tart, bump up sugar slightly.
Some regions add a splash of soy sauce or sesame oil, but the classic version is pure tomato + egg flavor.
