10 Minute Chinese Tomato Egg Stir Fry: Fluffy scrambled eggs in a savory tomato sauce. This one-pan recipe uses everyday ingredients to create a quick, comforting meal in about 10 minutes.
When I first began exploring different cuisines, this was the very first Chinese recipe I made—and it quickly became a favorite. The dish features soft, fluffy scrambled eggs gently folded into a bright, fresh tomato sauce. It’s a homestyle classic in China and a beloved comfort food for children and adults alike. Typically served on its own, over steamed rice, or with noodles, it’s simple, nourishing, and deeply satisfying.
You don’t need many ingredients to make something delicious. This tomato-and-egg stir-fry is economical, healthy, and ready in minutes. Once you have the components on hand, you’ll be enjoying a warm, flavorful meal in no time.
More Asian Inspired Recipes
- Panda Express Copycat Fried Rice
- Easy Garlic Chili Oil Noodles Recipe
- Kung Pao Shrimp
- 10 Minute Sesame Garlic Ramen Noodles
- Easy Egg Fried Rice
- Flaky Scallion Pancakes
- Asian Broccoli Stir Fry
- Spinach Stir Fry with Garlic
Do not overcook the eggs
The most important tip for this recipe is to stop cooking the eggs when they are just set but still moist. Slightly undercooked, tender eggs will soak up the tomato sauce and stay silky when combined.
Ingredients you’ll need
Notes below explain ingredient choices; exact amounts are listed in the recipe card.
Most ingredients are pantry staples. Choose ripe, flavorful tomatoes and separate the white and green parts of the scallions for best results.
- Tomatoes: Use fresh, ripe tomatoes for the best flavor.
- Eggs: Five large eggs are used here; scale other ingredients if you increase the egg count.
- Cooking oil: A neutral oil like vegetable oil works well.
- Green onions (scallions): Separate white and green parts; the whites are cooked early for aroma, the greens are added at the end.
- Salt and pepper: Salt and finely ground white or black pepper to taste.
- Sugar: A pinch helps balance the acidity of the tomatoes; optional.
- Light soy sauce: Adds depth—use tamari if you need gluten-free.
- Toasted sesame oil: A small amount at the end brightens the dish; omit if unavailable.
How to make Chinese Tomato Egg Stir Fry (Step By Step)
- Crack the eggs into a bowl, season with salt and pepper, and beat until smooth. Set aside.
- Heat a pan over medium-high heat. Add 1½ tablespoons of oil and tilt the pan to coat the surface.
- Pour in the eggs and stir gently with a spatula until they begin to set but are still slightly runny. Transfer the eggs to a bowl and set aside.
- Add another tablespoon of oil to the pan. Sauté the white parts of the green onions for about 30 seconds until fragrant.
- Add the tomatoes and stir briefly over high heat. Season with salt, pepper, soy sauce, sugar, and a splash of water. Stir, cover, and cook until the tomatoes soften and release their juices.
- Return the partially cooked eggs to the pan, gently break them into pieces, and stir just for a few seconds so they absorb the tomato flavor. Turn off the heat, then stir in toasted sesame oil and the chopped green parts of the scallions.
- Serve immediately over steamed rice or enjoy on its own.
If you try this recipe, please leave a comment and rating—feedback helps other readers and I love hearing from you.
Recipe
10 Minute Chinese Tomato Egg Stir Fry
Equipment
- Pan
Ingredients
- 5 large eggs
- 2 medium to large tomatoescored and cut into 1 inch pieces
- 3 green onions (scallions)chopped, white and green parts separated
- 2 ½ tablespoon vegetable oil
- 1 teaspoon light soy sauce
- 2 tablespoon water
- ¼ teaspoon white pepper
- pinch sugarto balance flavor
- ½ teaspoon salt
- ¼ teaspoon toasted sesame oil
Instructions
- Crack eggs into a bowl, season with salt and pepper, and beat until smooth. Set aside.
- Heat a pan over medium-high heat. Add 1½ tablespoons of oil and tilt the pan to coat.
- Pour in the eggs and stir gently until they start to set but remain slightly runny. Transfer the eggs to a bowl and set aside.
- Add 1 tablespoon of oil to the pan. Cook the white parts of the green onions for about 30 seconds until fragrant.
- Add the tomatoes and stir briefly over high heat. Season with salt, pepper, soy sauce, sugar, and water. Cover and cook until tomatoes soften.
- Return the cooked eggs to the pan, break them into pieces, and cook briefly so they absorb the tomato flavor. Turn off the heat and stir in toasted sesame oil and the scallion greens.
- Serve immediately and enjoy.
Notes
Cook the eggs until they are just set but still moist—this keeps them tender and able to absorb the tomato sauce.
Nutrition Disclaimer:
Nutrition information is an estimate only. Values can vary based on ingredients and brands. For precise details, consult a registered dietitian or use a nutrition calculator.