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Home » Recipes » Vegetable

Tomato and Egg Stir Fry

Published: May 19, 2022 · Modified: Jul 9, 2023 by Yuan

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Introduction

Tomato  and egg stir fry(番茄炒蛋)  is a simple dish and an everyday staple for Chinese families. There are lots of different visions out there. Today, I am going to show you how to make this yummy dish with three simple ingredients: eggs, tomatoes, and green onions.

tomato and egg stir fry
ingredients

Do you know that there is no cuisine that is more popular than a tomato and egg stir fry? If you really need a straightforward way to prepare a Chinese-inspired dish, a stir-fry like this is the perfect option.

Chinese tomato and egg stir fry is a great way for you to enjoy the seasonal taste of tomatoes. The dish is colorful and savory, and the combination of the two flavors is a delicious delight. The tomatoes are cooked in a generous amount of oil until they are soft and cooked thoroughly, and the eggs add a creamy texture to the dish.

I still remember the old days, with my busy college life in England, I made this dish often due to the fact it’s so fast to cook, and inexpensive too. It kept me feeling energized and focused throughout the day. The colors are bright, the flavors are delicious, and it has always been my top choice of easy meal recipe.

If you are looking for a healthy, nutritious meal that you can quickly make at home, this dish is a great option.

Tomato and Egg Stir Fry:  Step by Step Instruction

step by step

Lastly, use the green part of the green onion as a garnish.

egg tomato stir fry

Tomato and Egg Stir Fry

Three simple ingredients tomato and egg stir fry.
5 from 1 vote
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 10 minutes minutes
Servings: 3
Calories: 343kcal

Ingredients

  • 5 tomatoes
  • 5 eggs
  • 2 green onions
  • 4 tablespoon cooking oil
  • ⅔ cup vegetable broth or water
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon pepper
  • ½ teaspoon sesame oil (optional)
  • 2 teaspoon sugar (or to taste)
  • 1 tablespoon ketchup (optional)

Instructions

  • Cut up the tomato into small wedges and set aside, remove the stems.
  • Crack the eggs into a bowl and mix. Add salt and pepper and pinch of sesame oil to the egg mixture. If you don’t like sesame oil, you can leave it out.
  • Pour 3 tablespoon of oil into a wok in high heat and wait until the oil turns hot. Slowly pour the egg mixture into the wok, turn the heat down to medium, and heat and slowly swirl your spatula to mix the egg. Wait until the egg has barely turned solid. Place the egg on a plate and aside.
  • Pour another tablespoon of oil in the wok at medium heat. Putin green onions until fragrant or about 10-15 seconds. Add tomato wedges into the wok and stir frequently. Wait until the tomato wedges turn mushy, then pour in the cooked eggs and mix again for about 1 minute.
  • Add ⅔ cup of broth or water into the wok and turn the heat down to medium low.  Simmer until the dish texture has reduced and reached the desired texture.
  • Lastly, use the green part of the green onion as a garnish.
  • Serve with steamed white rice .Enjoy!

Notes

Tip: You can add a tablespoon of ketchup if you prefer a more sweet/sour taste.

Nutrition

Serving: 3g | Calories: 343kcal | Carbohydrates: 10g | Protein: 12g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 273mg | Sodium: 1144mg | Potassium: 689mg | Fiber: 2g | Sugar: 8g | Calcium: 73mg | Iron: 2mg
Tried this recipe? Leave a comment below, and tag me @sassychopsticks9 or tag #sassychopsticks9 on Instagram!

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Comments

  1. Olivia says

    August 03, 2022 at 9:47 am

    5 stars
    Insanely good and so easy to make! I never thought of adding tomatoes to my egg stir fry, the combo is so, so good. I have the perfect homegrown tomatoes from my dad, they were perfect for this.

    Reply
5 from 1 vote

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me

Hey there! Welcome to SassyChopsticks.com!

I'm Yuan, a writer, world traveler, web developer, and photographer based in the U.S. My journey has taken me across multiple countries, from Malaysia to England, before I settled in Tennessee, where I've called home for nearly two decades.

More about me →

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