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–+ servings
Chinese Tomato Egg Stir Fry

Delicious Chinese Tomato Egg Stir Fry in Just 10 Minutes

Experience the quick and delicious flavors of Chinese Tomato Egg Stir Fry, a perfect dish for any meal.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 plates
Course: Breakfast
Cuisine: Chinese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stir Fry
  • 4 large Eggs A source of protein that provides a rich, fluffy texture.
  • 3 medium Roma Tomatoes The star of the dish, offering sweetness and a juicy burst with each bite.
  • 2 stalks Green Onion Adds a pop of freshness and crunch.
  • 2 cloves Garlic Essential for an aromatic kick.
For the Seasoning
  • 1 teaspoon Salt Balances flavors and enhances the sweetness of the tomatoes.
  • 1 teaspoon White Pepper Infuses a gentle heat that complements the dish.
  • 1 tablespoon Soy Sauce Provides savory depth.
  • 1 tablespoon Oyster Sauce Provides umami richness.
  • 1 tablespoon Brown Sugar Counteracts the acidity of the tomatoes.
  • 2 tablespoons Ketchup Adds sweetness and thickness to the sauce.
For Cooking
  • 2 tablespoons Water Helps create steam to soften the tomatoes.
  • 1 tablespoon Cornstarch Thickens the sauce for a glossy finish.
  • 1 teaspoon Sesame Oil Introduces a nutty aroma.
To Serve
  • 2 cups Steamed Rice Makes it a complete meal.

Equipment

  • wok or large skillet
  • Mixing bowl
  • spatula
  • small bowl

Method
 

Cooking Steps
  1. In a mixing bowl, whisk together 4 large eggs, a pinch of salt, and a dash of white pepper until fully combined and slightly frothy. Set aside.
  2. Heat 1 tablespoon of cooking oil in a wok or skillet over medium heat. Pour in the egg mixture and stir gently until just slightly runny, about 1-2 minutes. Remove and set aside.
  3. In a small bowl, combine 2 tablespoons of water, 2 tablespoons of ketchup, 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, and 1 tablespoon of brown sugar. Mix well.
  4. In the same wok, sauté 2 cloves of minced garlic and 2 chopped green onions for about 30 seconds until fragrant.
  5. Add 3 diced Roma tomatoes to the wok and cook until they begin to soften, about 2-3 minutes.
  6. Pour in the sauce mixture and let it bubble gently. Then whisk 1 tablespoon of cornstarch with 2 tablespoons of water and add to the wok, stirring until the sauce thickens.
  7. Return the soft scrambled eggs to the wok, fold them into the mixture, drizzle in 1 teaspoon of sesame oil, and mix until heated through. Serve hot over 2 cups of steamed rice.

Nutrition

Serving: 1plateCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 320mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Ensure ingredients are prepped before starting to maintain smooth cooking. Adjust seasoning to taste.

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