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Tomato egg stir-fry with rice
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5 from 21 votes

Tomato and egg stir-fry (番茄炒蛋)

Only three common ingredients needed! Simple yet delicious, tomato and egg stir-fry is truly a national dish adored by every family in China.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Main Course
Cuisine: Chinese
Keyword: egg
Servings: 2 servings
Calories: 277kcal
Author: Wei Guo


  • 3 ripe tomatoes
  • 3 eggs
  • 3 cloves garlic sliced
  • 2 tablespoons + 1 teaspoon cooking oil
  • 1 tablespoon water
  • ¼ teaspoon salt
  • 1 pinch sugar
  • 1 tablespoon chopped spring onion for garnishing, optional


  • Peel off the skin of the tomatoes (see note). Then cut them into small chunks.
  • Beat the eggs with 1 tablespoon of water.
  • Heat 2 tablespoons of oil in a wok (or a frying pan) on high heat. Pour in eggs when oil smokes. When the edge is cooked, push to one side to let uncooked part touch the bottom of the wok. Take the egg out as soon as there is no more liquid (do not overcook).
  • Put 1 teaspoon of oil to the same wok, cook tomato and garlic on medium heat until tomato is a little mushy.
  • Add cooked egg. Roughly break up the egg with the end of a spatula. Sprinkle salt and sugar, then give everything a quick stir.
  • Garnish with spring onion before serving if you wish.


How to peel tomatoes
  • Cut a small cross on each tomato.
  • Place them in very hot water.
  • Take them out when you see the cut split.
  • Pull the skin off when cool enough to touch.


Serving: 1g | Calories: 277kcal