Chinese Tomato and Egg Stir-Fry

Name: Chinese Tomato and Egg Stir-Fry
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 4 eggs (beaten with a pinch of salt); 3 medium ripe tomatoes (cut into wedges); 2 scallions (sliced, whites and greens separated); 2 tbsp neutral oil (divided); 1 tsp sugar (balances the tomato acidity); ½ tsp salt (to taste); 1 tsp light soy sauce (optional, for a savory version); 2 tsp cornstarch (mixed with 2 tbsp water)

By The Chowmi Test KitchenUpdated June 3, 2026↓ Jump to Recipe

This post may contain affiliate links. Learn more.

Quick answer

Chinese tomato and egg stir-fry (西红柿炒鸡蛋) is the quintessential Chinese home dish: pillowy scrambled eggs folded into sweet-savory stewed tomatoes, served over rice. It's made from pantry staples in about 15 minutes. The keys are to scramble the eggs first and set them aside while still soft, cook the tomatoes down with a little sugar (which balances their acidity) until they release a sauce, then fold the eggs back in at the end so they stay tender. A small cornstarch slurry keeps the sauce glossy instead of watery. Some cooks make it savory, some lean sweet — it's a comfort dish every Chinese family makes a little differently. Naturally vegetarian and endlessly forgiving for beginners.

Photo coming soon

Why you'll love this chinese tomato and egg stir-fry

The dish every Chinese family makes — pure comfort food in 15 minutes.
Five pantry ingredients, naturally vegetarian, and almost impossible to mess up.
We share the sugar-and-slurry trick that turns watery tomatoes into a silky sauce.
A perfect first Chinese recipe — forgiving, fast, and genuinely delicious over rice.

Ingredients

Main

4 eggs, beaten with a pinch of salt
3 medium ripe tomatoes, cut into wedges
2 scallions, sliced, whites and greens separated
2 tbsp neutral oil, divided

Seasoning

1 tsp sugar, balances the tomato acidity
½ tsp salt, to taste
1 tsp light soy sauce, optional, for a savory version
2 tsp cornstarch, mixed with 2 tbsp water

Missing an ingredient?

Tell us what you have and what you're making — get the best US-grocery swap, with ratios.

Equipment

Wok or nonstick skillet(shop →)

Instructions

Beat the eggs with a pinch of salt. Heat 1 tablespoon oil in a wok over medium-high until shimmering, pour in the eggs, and gently scramble into large, soft curds. Pull them out while still slightly underdone — they'll finish later.
💡 Take the eggs off the heat early. Overcooked eggs turn rubbery once they go back into the hot sauce.
Add the remaining 1 tablespoon oil and the scallion whites; stir for 15 seconds.
Add the tomato wedges and the sugar. Cook, stirring now and then, until the tomatoes soften and release their juices into a sauce, about 4–5 minutes. Press a few wedges to help them break down.
Season with salt (and soy sauce, if you like it savory). Give the cornstarch slurry a stir and drizzle in just enough to thicken the sauce so it coats a spoon.
Return the eggs to the pan and fold gently — don't stir hard, you want big soft pieces. Cook for 30 seconds to warm through.
Scatter the scallion greens over the top and serve immediately over hot rice.

Tips & notes

“A little sugar” really matters here — about 1 teaspoon for 3 tomatoes. It doesn't make the dish sweet; it rounds out the tomatoes' sharp acidity. Add more if your tomatoes are very tart.
Sweet vs. savory is a family-by-family thing. For a northern, savory style add the soy sauce; for a southern, sweeter style, skip it and add a touch more sugar.
Out-of-season tomatoes are watery and bland — a teaspoon of tomato paste deepens the flavor, and the cornstarch slurry tightens the sauce.
For extra-silky eggs, add a teaspoon of water to the beaten eggs before scrambling.

Recipe wording too vague?

Paste any fuzzy step (少许, 火候正好, 焯水) and get exact amounts, temps and times.

Recipe

Chinese Tomato and Egg Stir-Fry

New recipe

Prep: 5 min
Cook: 10 min
Total: 15 min
Serves: 2
Level: Beginner

Ingredients

Main

4 eggs, beaten with a pinch of salt
3 medium ripe tomatoes, cut into wedges
2 scallions, sliced, whites and greens separated
2 tbsp neutral oil, divided

Seasoning

1 tsp sugar, balances the tomato acidity
½ tsp salt, to taste
1 tsp light soy sauce, optional, for a savory version
2 tsp cornstarch, mixed with 2 tbsp water

Instructions

Beat the eggs with a pinch of salt. Heat 1 tablespoon oil in a wok over medium-high until shimmering, pour in the eggs, and gently scramble into large, soft curds. Pull them out while still slightly underdone — they'll finish later.
Add the remaining 1 tablespoon oil and the scallion whites; stir for 15 seconds.
Add the tomato wedges and the sugar. Cook, stirring now and then, until the tomatoes soften and release their juices into a sauce, about 4–5 minutes. Press a few wedges to help them break down.
Season with salt (and soy sauce, if you like it savory). Give the cornstarch slurry a stir and drizzle in just enough to thicken the sauce so it coats a spoon.
Return the eggs to the pan and fold gently — don't stir hard, you want big soft pieces. Cook for 30 seconds to warm through.
Scatter the scallion greens over the top and serve immediately over hot rice.

Nutrition (est., per serving): 280 cal · 14 g protein · 14 g carbs · 19 g fat

Chinese Tomato and Egg Stir-Fry FAQ

Why is my tomato and egg watery?

Tomatoes release a lot of liquid, especially out-of-season ones. Cook them down until they actually form a sauce, and finish with a small cornstarch slurry to bind it. A teaspoon of tomato paste also adds body and flavor when your tomatoes are pale and watery.

Should tomato and egg be sweet or savory?

Both are traditional — it varies by region and family. Southern versions tend to be a little sweet (more sugar, no soy sauce); northern versions are more savory (a splash of soy sauce). Start with our amounts and adjust to your taste.

Do I scramble the eggs first or cook the tomatoes first?

Scramble the eggs first, then set them aside and cook the tomatoes. Folding the eggs back in at the end keeps them soft and pillowy. Cooking everything together overcooks the eggs and makes them rubbery.

Is this dish vegan?

It's vegetarian as written. It isn't vegan because of the eggs, which are the star of the dish — there's no great swap. You could make a tofu-and-tomato stir-fry instead, using soft tofu in place of the egg.

What do I serve with tomato and egg stir-fry?

Steamed rice is the classic pairing — the sauce is made to be spooned over it. It's also great with noodles, or as one dish in a larger spread with a green vegetable and a meat dish.