Chinese Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Tomato Egg Stir Fry
A simple, homestyle comfort food featuring soft scrambled eggs and juicy tomatoes.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Beat the Eggs: Crack the eggs into a bowl, add a pinch of salt and a few drops of sesame oil. Beat vigorously until slightly frothy.
- 2
Soft Scramble: Heat a wok over medium-high heat with 1 tbsp of oil. Pour in the eggs. Let them sit for 5 seconds, then gently push them around to create large, fluffy curds. They should be slightly runny. Remove from the wok and set aside.
- 3
Cook the Aromatics: Wipe the wok if necessary, add another 1 tbsp of oil. Toss in the scallion whites and fry for 15 seconds until fragrant.
- 4
Stew the Tomatoes: Add the tomato wedges. Stir-fry for 1 minute, then add the sugar, salt, and ketchup. Reduce the heat slightly and let the tomatoes simmer in their own juices for 3-5 minutes until they soften and create a rich, chunky sauce.
- 5
Reintroduce the Eggs: Gently fold the soft-scrambled eggs back into the wok, allowing them to absorb some of the tomato juices without breaking them up too much.
- 6
Garnish and Serve: Turn off the heat, sprinkle with the chopped scallion greens, and serve immediately over a bowl of steamed white rice.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
73/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving175
Calories
8 g
Protein
10 g
Carbs
12 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Tomato Egg Stir Fry (xi hong shi chao ji dan) is arguably the most widely eaten home-cooked dish in China, a fixture on weeknight tables from Shandong to Guangdong. The combination of scrambled eggs with stir-fried tomatoes emerged as tomatoes spread through Chinese home cooking in the early 20th century and became a permanent household staple because it requires only pantry basics, takes under 10 minutes, and produces a sauce that is ideal over rice. Its genius is simplicity: the tomato breaks down into a light, tangy sauce that coats the soft-scrambled eggs.
Listahan note
This version leans into a slightly saucier result by letting the tomatoes break down fully so you get a juicy pool at the bottom of the bowl that seeps into the rice; it is the home-style preparation rather than the drier restaurant version.
Technique cues
- Cook the eggs first in plenty of oil over medium-high heat, stirring slowly for large, custardy curds; remove them from the pan while still slightly underdone so they finish cooking when you add them back to the tomato sauce.
- Use ripe tomatoes cut into wedges rather than dice; the wedge shape holds together during the first hot contact with the pan, releasing its juices gradually rather than immediately going watery.
- A pinch of sugar added to the tomatoes while they cook rounds out their acidity and is the seasoning adjustment that most home cooks in China apply automatically without measuring.
Kitchen flow
- Parallel prep
- Cut the tomatoes and beat the eggs while the rice cooks; the stir-fry takes only 8 minutes once you start, so having everything measured and cut before the pan heats is essential.
- Make-ahead
- This dish is best made fresh in 10 minutes; it does not benefit from sitting and the eggs continue to firm up in the sauce as they rest.
- Leftover move
- Leftover tomato egg stir fry is excellent on steamed rice or used as a filling in a next-morning breakfast wrap with some scallion and a little hoisin.
- Cleanup rhythm
- The wok only needs a quick rinse and wipe after this dish; there is no sticky sauce or sugary glaze, so cleanup is genuinely one of the easiest of any weeknight stir-fry.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
ripe tomatoes
sauce base
Purpose: The tomatoes break down into a light, slightly sweet and tangy sauce that is the flavor backbone of the entire dish.
Handling: Cut into 6 to 8 wedges; score and peel if you prefer a smoother sauce texture.
Adaptation: Canned whole tomatoes, drained and broken up, work well in winter when fresh tomatoes lack flavor.
eggs
main protein
Purpose: Softly scrambled eggs provide a creamy, neutral counterpoint to the bright acidity of the tomatoes.
Handling: Beat well with a pinch of salt and a small splash of water to lighten the curds.
Adaptation: No direct protein substitute that maintains the same dish character; silken tofu can be used for a vegan version though the texture differs significantly.
scallions
aromatic and garnish
Purpose: Scallion whites cooked in the oil at the start and the green parts scattered over the finished dish add freshness at both ends of the cooking process.
Handling: Separate whites from greens; add whites with the oil and reserve greens for finishing.
Adaptation: Shallots or yellow onion can replace the whites for a slightly sweeter aromatic base.
soy sauce
seasoning
Purpose: A small addition of soy sauce deepens the savory quality of the tomato sauce beyond what salt alone achieves.
Handling: Add at the end after the tomatoes have released their juices; adding too early makes the sauce taste salty rather than balanced.
Adaptation: Fish sauce adds even more umami depth for those without dietary restrictions, though it changes the character slightly.
Technique notes
- Use more oil than feels comfortable for the eggs; the generous amount of hot oil is what creates the soft, airy curds rather than the rubbery patches you get in a dry pan.
- The dish needs to move quickly once the tomatoes go in; have the soy sauce, sugar, and scallion greens literally within arm's reach before the pan heats.
- For the silkiest egg texture, add the beaten eggs to very hot oil and do not stir immediately; wait 10 seconds for the edges to set, then gently fold with a spatula rather than scrambling aggressively.
Ingredient swaps
- Gluten-free direction
- Substitute tamari for soy sauce; all other ingredients are naturally gluten-free.
- Lower-sodium direction
- Use low-sodium soy sauce and increase the pinch of sugar slightly to maintain the sweet-savory balance.
- Vegan direction
- Replace eggs with firm silken tofu broken into chunks; fry until lightly golden before adding the tomatoes, and expect a less creamy but still satisfying result.
Serve alongside
- steamed jasmine rice
- simple clear vegetable soup
- sauteed spinach with garlic
- hot green tea
- cold coconut water
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Leftovers keep in the refrigerator for up to 2 days but the eggs become firmer and the tomatoes release more water as they sit.
- Reheat gently in a pan over low heat; avoid microwaving at high power, which makes the eggs rubbery.
Equipment
- wok or wide non-stick skillet
- spatula with a wide, flexible head for folding the egg curds
- small bowl for beaten eggs to have them ready at the side of the stove
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