Tomato and Egg Stir-Fry
A beloved Chinese home-style dish of soft scrambled eggs in a sweet-savory tomato sauce.
- Prep
- 5 min
- Cook
- 8 min
- Total
- 13 min
Technique to learn
Soft scrambling
Pulling eggs from the pan while they are still slightly glossy keeps them tender — they finish cooking in the sauce.
Instructions
Step 1: Beat the eggs with a pinch of salt.
Step 2: Heat 1.5 tbsp oil in a wok over medium-high heat. Pour in the eggs, let them puff for a few seconds, then gently fold until just set but still glossy. Transfer to a plate.
Step 3: Add the remaining oil and the green onion whites. Add the tomatoes and cook for 3–4 minutes, pressing some to release their juice.
Step 4: Stir in the sugar, ketchup (if using) and a pinch of salt. Add 2 tbsp water if the pan looks dry.
Step 5: Return the eggs, fold gently to combine, and finish with green onion greens. Serve with rice.
Cooking tips
- Very ripe tomatoes give the best sauce; a little ketchup helps when tomatoes are out of season.
- Make sure the eggs are fully cooked through in the final step if serving vulnerable groups.
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