Tomato Egg Stir-Fry (番茄炒蛋)

stir-fried tomato and egg with scallions.

5 from 34 votes

Tomato Egg Stir-Fry (番茄炒蛋)

Cooked with minimum ingredients in just a few minutes, tomato egg stir-fry is a must-try Chinese dish. You'll be surprised how wonderful it tastes!

Prep Time3 mins

Cook Time4 mins

Total Time7 mins

Course: Main Course

Cuisine: Chinese

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 300kcal

Author: Wei Guo

Ingredients

4 medium ripe tomatoes about 11oz/310g (see note 1)
4 eggs
2 tablespoon neutral cooking oil divided
3 cloves garlic sliced
½ teaspoon salt
1 pinch sugar
½ stalk scallions finely chopped

Instructions

Remove the stems of the tomatoes, then cut them into bite-sized pieces. Optionally, remove their skin beforehand (see note 1 to learn how).
Crack the eggs into a bowl and add 2 tablespoons of water. Beat until the whites and yolks are well integrated.
Heat 1½ tablespoons of oil in a skillet/frying pan over high heat until very hot (see note 2 if using a carbon steel wok).
Pour in the beaten egg. Allow the bottom part to set first. Then move with a spatula so that the running part flows to the hot surface to cook. Break the scrambled egg into bite-sized pieces then transfer out to a plate.
Add the remaining ½ tablespoon of oil to the same skillet/pan/wok. Fry sliced garlic over medium heat until fragrant (do not burn).
Put in the chopped tomato. Stir-fry for 20 seconds or so. Add ¼ cup (60ml) of water. Leave to cook until the tomato becomes a little mushy.
Add the scrambled egg. Sprinkle salt, sugar and scallions over. Give everything a quick stir to combine. Dish out and serve immediately with steamed rice, or as a topping for noodles (see note 3 if using a carbon steel wok).

Video

Notes

1. How to peel tomatoes:

Cut a small cross on the opposite side of the stem.
Soak in very hot water.
When the cut splits, transfer them to a bowl of cold water to cool.
Peel off the skin from the cut.

2. If using a carbon steel wok, remember to heat the wok empty until it smokes, then pour in the oil. Swirl around then pour in the egg. This technique prevents sticking.

3. Transfer the dish out as soon as it’s cooked. Do not leave it in the wok as the acid in the tomato could remove the patina built upon the wok’s surface.

Nutrition