Name: 10-Minute Chinese Tomato Egg Stir Fry Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 5 large eggs; Pinch of salt; Pinch of white pepper or black pepper; 1 tbsp vegetable oil (for eggs); 2 medium-sized tomatoes, cut into 8 wedges; 3 cloves garlic, minced; 1 green onion, chopped and divided; 1 tbsp vegetable oil (for sauce); 2 tbsp ketchup; 1 tbsp oyster sauce or soy sauce; 1/2 tbsp sugar; 1/3 cup water; 1 tsp sesame oil

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I can’t tell you how many times this 10-Minute Chinese Tomato Egg Stir Fry Recipe has saved me on busy weeknights. It’s one of those dishes that’s quick to whip up but totally satisfying—comfort food with a little tang and a touch of sweetness all in one bite. The mix of fluffy scrambled eggs with juicy tomatoes is so simple yet incredibly flavorful, making it perfect when you don’t want to fuss in the kitchen.

Whether you’re a newbie or a seasoned home cook, you’ll appreciate how forgiving and flexible this recipe is. Plus, it only takes about ten minutes, so it’s great for those “what’s for dinner?” moments when time isn’t on your side. Trust me, once you try this 10-Minute Chinese Tomato Egg Stir Fry Recipe, you’ll want to keep it in your regular dinner rotation.

Ingredients You’ll Need

These ingredients come together to create a perfect balance of savory, sweet, and tangy flavors. When shopping, look for ripe tomatoes—they really make a difference—and fresh eggs for the fluffiest scramble.

Vegetable oil: Use a neutral oil with a high smoke point for stir frying.
Large eggs: Fresh eggs yield the best texture; I like to whisk them well for fluffiness.
Salt and white or black pepper: Adjust pepper according to your preference; white pepper gives that authentic touch.
Garlic: Minced fresh garlic adds aromatic depth.
Green onion: Use both the white and green parts; the green adds freshness as a garnish.
Medium-sized tomatoes: Choose ripe but firm tomatoes to hold shape during cooking.
Ketchup: Adds sweetness and a subtle tang—don’t skip it!
Oyster sauce or soy sauce: Oyster sauce gives richness; soy sauce is a good substitute for a vegetarian twist.
Sugar: Balances the acidity of the tomatoes.
Water: Creates a slight sauce to bring everything together.
Sesame oil: A finishing touch for that warm, nutty aroma.

Variations

I love to mix things up based on what’s in my fridge. Feel free to customize this 10-Minute Chinese Tomato Egg Stir Fry Recipe to suit your mood or dietary needs—it’s very forgiving!

Add chili flakes or fresh chili: For when you want a spicy kick—I add this every now and then and it livens up the whole dish.
Use tofu instead of eggs: If you prefer plant-based, try crumbled firm tofu for similar texture.
Swap oyster sauce for vegetarian mushroom sauce: A great alternative that keeps things rich and savory.
Add bell peppers or snap peas: Throw in some extra veggies for crunch and color.

How to Make 10-Minute Chinese Tomato Egg Stir Fry Recipe

Step 1: Whisk and Season the Eggs

Start by cracking your eggs into a bowl. Add a pinch of salt and pepper—white pepper if you want that classic flavor. Whisk thoroughly until the mixture is smooth and a bit frothy; this helps keep the eggs light and fluffy when they hit the pan.

Step 2: Soft-Scramble the Eggs

Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Pour in the eggs and stir gently, just until they are about 70% cooked but still soft and slightly runny. This stage is crucial—if you overcook them now, they’ll end up dry. Remove the eggs from the pan and set aside.

Step 3: Sauté Garlic and Green Onion

Add the remaining tablespoon of oil to the pan, then toss in the minced garlic and the white part of the chopped green onion. Stir for about 30 seconds until fragrant—don’t let the garlic burn!

Step 4: Cook the Tomatoes

Throw in the tomato wedges and stir fry for 2-3 minutes. You want the tomatoes to soften and release juices but still hold some shape. This adds that fresh, tangy bite to the dish.

Step 5: Add Sauces and Sugar

Stir in the ketchup, oyster sauce (or soy sauce), sugar, and water. This creates a glossy, slightly sweet sauce that ties the dish together. Let it simmer for a minute so the flavors meld beautifully.

Step 6: Combine Eggs and Finish

Return the partially cooked eggs to the pan. Gently fold them into the tomato sauce, letting them finish cooking in the residual heat. Drizzle with sesame oil and sprinkle the green parts of the green onion on top for a fresh pop of color and flavor.

How to Serve 10-Minute Chinese Tomato Egg Stir Fry Recipe

A white bowl is filled halfway with white cooked rice showing the fluffy texture of the grains. On top and slightly overlapping one side of the rice, there is a layer of scrambled eggs mixed with chunks of cooked tomatoes. The scrambled eggs are soft and yellow with bits of bright red tomato pieces, all sprinkled with small green chopped scallions. The bowl sits on a beige cloth with a green plant and a gold spoon in the background on a wood surface, changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I like to garnish this dish with extra chopped green onions and sometimes a little sprinkle of toasted sesame seeds for crunch. If I’m feeling fancy, a few leaves of fresh cilantro or a drizzle of chili oil work wonders too.

Side Dishes

This stir fry shines served over steamed jasmine rice or alongside simple noodles. I’ve also enjoyed it paired with sautéed greens or quick pickled cucumbers for a little acid crunch on the side.

Creative Ways to Present

For a casual dinner party, try serving the Tomato Egg Stir Fry in a family-style bowl at the center of the table alongside rice bowls. Another fun idea I’ve tried is spooning the stir fry into lettuce cups for an interactive, fresh way to enjoy this classic.

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers in an airtight container in the fridge for up to two days. The eggs soak up the sauce overnight and taste even better the next day, but it’s best not to keep it too long because the texture can change.

Freezing

Freezing this dish isn’t ideal since the eggs and tomatoes can become watery or grainy after thawing. If you do freeze it, try portioning it small and consume within a month, but fresh is definitely best here.

Reheating

When reheating, I prefer to warm it gently in a skillet over low heat to avoid overcooking the eggs. Add a splash of water or broth if it feels dry. Microwave can work in a pinch, but keep an eye on it to prevent rubbery eggs.

FAQs

Can I use other types of tomatoes for this recipe?

Absolutely! While medium-sized firm tomatoes work best for shape and flavor, you can also use cherry or plum tomatoes. Just adjust cooking time slightly since smaller tomatoes cook faster and release more juice.
Is there a vegetarian version of the 10-Minute Chinese Tomato Egg Stir Fry Recipe?

Yes! For a vegetarian twist, simply skip the oyster sauce or use a vegetarian mushroom-based sauce, and keep the eggs as they are. Alternatively, replace eggs with firm tofu for a vegan option.
How do I prevent the eggs from becoming rubbery?

Cooking eggs gently and removing them from heat when they’re still slightly underdone helps keep them tender. Mixing the eggs back into the sauce off the heat also prevents overcooking.
Can I make this dish ahead of time?

You can prep ingredients in advance, but since the dish tastes best fresh, I recommend cooking it just before serving. Leftovers are fine refrigerated and reheated but not ideal for freezing.
What can I serve with this stir fry for a complete meal?

Steamed rice or simple noodles are perfect bases. Pair with stir-fried or steamed greens like bok choy or broccoli, and a light soup to round out the meal.

Final Thoughts

This 10-Minute Chinese Tomato Egg Stir Fry Recipe holds a special place in my kitchen for how effortlessly it combines speed, simplicity, and satisfying flavor. It’s the kind of dish you can rely on anytime you want something comforting without the fuss. I really hope you give it a try—it’s a little gem that always brings me joy at the dinner table, and I’m excited for you to enjoy it just as much.