This Chinese tomato egg recipe is an easy stir-fry that’s perfect for breakfast or lunch. It’s a tasty dish that’s quick to make and pairs beautifully with steamed rice. Simple ingredients, big flavor—this is a meal you’ll keep coming back to!
Tip: If you enjoy this egg recipe, you’ll also love kaikaku, steamed egg with vegetablesand son-in-law eggs!
The best stir-fried egg and tomatoes!
Fluffy scrambled eggs are a staple in our household—when you have lots of chickens roaming freely on your little farm, eggs naturally find their way into everything.
I’m always on the lookout for new ways to cook them, so when I tried a version of stir-fried egg and tomatoes at a charming street food stall in Khon Kaen, I knew I had to recreate it. The stall was run by two elderly cooks who turned the simplest ingredients into something unforgettable.
This dish is a classic in Chinese cuisine, and for good reason. It’s high-protein and budget-friendly, satisfying yet light, and made with pantry staples that you likely already have if you cook Asian food often.
It’s quick, healthy, and comes together in just one pan, making it perfect for busy days. Plus, it’s kid-friendly, packed with flavor, and nutritious enough for a fuss-free meal. This stir-fried tomato and egg recipe is one you’ll want to keep on repeat!
Ingredient Notes
You can find everything you need at Asian markets or Asian grocery stores. Head to the recipe card at the bottom of this post for all the measurements!
- Eggs
- Tomatoes – The best tomatoes to use for stir-fry are ripe Roma or plum tomatoes, they offer the perfect balance of sweetness and tang. If you can’t find these, any large, ripe tomato will work—just make sure not to overcook them to maintain their texture and flavor!
- Light soy sauce – Adds a salty, savory depth without overpowering the other flavors.
- Oyster sauce – A staple in Asian cuisine, it adds a rich umami flavor with a subtle hint of sweetness that ties the dish together.
- Sesame oil – A drizzle adds a nutty aroma and authentic flavor to the dish.
- Tomato ketchup
- Green onions
- Onion
- Garlic
- Water
- Oil – Use a neutral oil with a high smoke point, like vegetable oil or canola oil.
How to make tomato and egg stir-fry
Step 1: Crack the eggs into a bowl and beat until frothy.
Step 2: Heat oil in a pan over medium heat. Pour in the beaten eggs and gently scramble until just set. Remove from the pan and set aside for later.
Step 3: In the same pan, sauté the garlic and onion over medium heat until fragrant and softened.
Step 4: Add the sliced tomatoes, ketchup, light soy sauce, oyster sauce, and water to the pan. Gently stir to combine the sauces, then cook until the tomatoes are softened to your preference.
Step 5: Return the scrambled eggs to the pan and give everything a gentle stir to coat the eggs in the flavorful sauce.
Step 6: Remove the pan from the heat. Stir in sesame oil and garnish with chopped green onions. Serve immediately and enjoy!
Tips for fluffy scrambled eggs
- Don’t overcook the tomatoes: You don’t want them to turn mush! Keep them slightly chunky to maintain their texture and let them complement the eggs perfectly.
- Start with a hot, oiled pan: Heating the pan and oil before adding the eggs is my go-to trick. It helps the eggs set quickly and gives them that perfect texture without sticking.
- Medium heat is key: Cooking on medium heat ensures the eggs stay creamy without drying out.
- Serve immediately: Eggs are best enjoyed fresh off the stove. If you wait too long, they lose that light, airy texture and just don’t taste the same.
- Combine gently: Instead of stirring aggressively, fold the eggs into the tomatoes to keep them soft and fluffy.
Storage and reheating tips
- Refrigerate: Transfer any leftovers to an airtight container and store in the refrigerator for up to 2 days.
- Reheat: Warm gently in a pan over low heat, stirring occasionally. Avoid high heat to prevent overcooking the eggs or tomatoes.
Note: This dish is best enjoyed fresh, as the texture of the eggs may change slightly after refrigeration.
More Asian egg recipes you’ll love
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Chinese Tomato Egg Recipe
This Chinese tomato egg stir-fry is quick, simple, and bursting with flavor—juicy tomatoes and soft, fluffy eggs come together in a dish you’ll love!
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Crack the eggs into a bowl and beat until frothy.
4 eggs
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Heat oil in a pan over medium heat. Pour in the beaten eggs and gently scramble until just set. Remove from the pan and set aside for later.
2 tbsp or 30 ml oil
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In the same pan, sauté the garlic and onion over medium heat until fragrant and softened.
2 cloves of garlic, 1/4 onion
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Add the sliced tomatoes, ketchup, light soy sauce, oyster sauce, and water to the pan. Gently stir to combine the sauces, then cook until the tomatoes are softened to your preference.
250 g tomatoes, 1.5 tbsp or 22 ml tomato ketchup, 1 tbsp or 15 ml oyster sauce, 1 tbsp or 15 ml light soy sauce, 3.5 tbsp or 50 ml water
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Return the scrambled eggs to the pan and give everything a gentle stir to coat the eggs in the flavorful sauce.
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Remove the pan from the heat. Stir in sesame oil and garnish with chopped green onions. Serve immediately and enjoy!
1 tsp or 5 ml sesame oil, 1 stalk of green onions
- Use the nutrition card in this recipe as a guideline.
Calories: 322kcal | Carbohydrates: 13g | Protein: 14g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 327mg | Sodium: 984mg | Potassium: 512mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1600IU | Vitamin C: 20mg | Calcium: 79mg | Iron: 2mg