Indulge in the comforting flavors of Chinese cuisine with our this easy Chinese Tomato and Eggs recipe.
This dish pairs the sweetness of ripe tomatoes with the richness of scrambled eggs, resulting in a delicious blend of savory and sweet flavors.
Quick and easy to prepare, it’s an ideal choice for busy days or whenever you’re yearning for a taste of home.
About this dish:
This Egg and Tomato Stir Fry is a classic Chinese dish celebrated for its simplicity and delicious flavor.
Juicy tomatoes complement the richness of fluffy scrambled eggs, enhanced by aromatic garlic and scallions.
Served over steamed rice, it’s a satisfying and comforting meal sure to be a favorite in your recipe collection.
For a complete meal, serve this dish with a side of Spicy Cucumber Salad.
Nutritional Attributes:
Packed with fresh tomatoes and protein-rich eggs, this stir fry offers a nutritious option for your meal.
Tomatoes are rich in antioxidants and vitamins, while eggs provide essential nutrients like protein and vitamins D and B12.
With minimal oil used in cooking, it’s a wholesome dish that’s both satisfying and good for you.
How to make Tomato Egg Stir-fry:
- Prepare Ingredients:
- Cook rice according to package instructions and keep warm.
- Dice tomatoes, beat and scramble eggs. Mince garlic and separate scallions.
- Cooking process:
- Sauté garlic and scallion whites.
- Cook scrambled eggs then set aside.
- Stir-fry tomatoes.
- Mix in water, sugar, ketchup, soy sauce, and sesame oil.
- Add scrambled eggs back, toss in sauce.
- Serving:
- Serve tomato and egg stir-fry over rice, garnished with scallions greens.
Ingredients & Alternatives:
Main ingredients:
- White Rice: Acts as a neutral base, adding texture and balancing the flavors of the stir-fry.
- Tomatoes: Provide a juicy and slightly sweet flavor that contrasts well with the savory eggs. They also add moisture and freshness to the dish.
- Eggs: The main protein component of the dish, scrambled eggs contribute a creamy texture and richness. They also absorb the flavors of the sauce and aromatics.
- Garlic: Adds a pungent and aromatic flavor to the dish, enhancing its overall taste. It provides a savory depth and complements the sweetness of the tomatoes. It’s only optional.
Sauce:
- Light Soy Sauce: Adds saltiness and depth of flavor, seasoning the ingredients.
- Brown Sugar: Sweetens the sauce and helps caramelize the ingredients, balancing acidity.
- Ketchup: Provides sweetness, tanginess, and umami, contributing to the sauce’s flavor and texture.
- Brown Sugar: Adds sweetness and helps to balance the flavors.
- Sesame Oil: Enhances the dish with a nutty aroma and depth of flavor. It’s only optional.
Garnishing:
- Scallions: Adds freshness, color, and a mild onion flavor to the dish.
Tips & Tricks:
- Preparing all ingredients before starting cooking can help streamline the process and prevent any last-minute scrambling.
- Use ripe tomatoes for the best flavor and texture in your stir fry.
- Adjust the sweetness and tanginess of the sauce to your taste by varying the amount of brown sugar, ketchup and soy sauce.
FAQ:
How do I store leftovers?
To store leftovers, transfer the cooled stir-fry to an airtight container and refrigerate for up to 3-4 days. When ready to enjoy again, reheat in the microwave or on the stovetop until heated through. You may need to add a splash of water or additional sauce to revive the flavors.
Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can prepare the ingredients in advance and quickly stir fry them when ready to serve.
Chinese Tomato and Eggs
Ingredients
- 5 Tomatoes
- 2 cups Cooked rice
- 5 Eggs
- 1 tbsp Brown sugar
- 1 tbsp Ketchup
- 1 tbsp Light soy sauce
- 3 cloves Garlic minced
- 1 Scallion minced (white and green parts separated)
- 1/2 tsp Sesame Oil
Instructions
- Wash and dice the tomatoes.Beat the eggs in a bowl and set aside.Mince the garlic and scallions, separating the white and green parts.Cook the rice according to package instructions and set aside.
- Heat a non-stick skillet over medium heat and add a little oil.Pour the scrambled eggs into the skillet and cook until set. Once cooked, remove them from the skillet and set aside.
- In the same skillet, add a bit more oil if needed and heat over medium heat.Add the minced garlic and white parts of the scallions. Stir-fry for about a minute until fragrant.Add the diced tomatoes to the skillet and stir-fry for a couple of minutes until they start to soften.
- Add 1/3 cup of water to the skillet to create some sauce.Stir in the brown sugar, ketchup, light soy sauce, and sesame oil. Mix well until everything is combined.
- Once the sauce has thickened slightly and the tomatoes are soft but still holding their shape, return the cooked scrambled eggs to the skillet.Gently toss everything together until the eggs are heated through and coated with the sauce.
- Serve the egg and tomato stir-fry hot over a bed of cooked rice.Garnish with the remaining green parts of the scallions for added freshness and flavor.
