Chinese Tomato & Egg Stir-Fry (西红柿炒鸡蛋)

A beloved home-style classic, Chinese tomato and egg stir-fry is simple, soft, and wonderfully comforting. Juicy tomatoes cook down into a light savoury sauce, while beaten eggs fold through until silky and tender. With just a few seasonings, this humble side dish delivers a perfect balance of sweetness, acidity, and richness, making it an easy everyday favourite that pairs beautifully with rice, noodles, dumplings, or a larger family-style meal.

Serves: 2–3
Prep: 10 mins
Cook: 10 mins
Difficulty: Easy

Ingredients

• 3 eggs, beaten
• 2 large tomatoes, cut into wedges
• 1 tbsp neutral oil
• 1 tsp light soy sauce
• 1 tsp oyster sauce
• 2 tbsp water
• 1 spring onion, finely sliced (optional)
• A pinch of white pepper (optional)

Method

1. Heat the oil in a frying pan over medium-high heat.
2. Add the tomatoes and stir-fry for 3–4 minutes until they soften and begin to release their juices.
3. Add the soy sauce, oyster sauce, and water. Stir well and cook for 1–2 minutes until a light sauce forms.
4. Reduce the heat to medium-low.
5. Pour the beaten eggs directly into the pan with the tomatoes.
6. Let the eggs sit for 20–30 seconds, then gently fold them through the tomatoes until softly set.
7. Remove from the heat while the eggs are still slightly creamy.
8. Garnish with spring onions and white pepper if desired.
9. Serve immediately.

Tips

• Do not overcook the eggs; they should remain soft and silky.
• Use ripe tomatoes for the best balance of sweetness and acidity.
• A drizzle of sesame oil or chili crisp before serving adds extra flavor.