Get ready to fall in love with the classic and popular Chinese tomato egg stir fry, also known as 番茄炒蛋 (fān qié chǎo dàn). With its savory flavors and minimal ingredients, this dish has become a household staple across China and around the world. Plus, it's super easy to make - even if you're a beginner cook! So why not whip up a batch tonight and see what all the fuss is about?
In this article, I'll show you a step-by-step recipe to try at home, including the ingredients, cooking methods, and tips for making the best Chinese tomato egg stir fry.
Whether you're a fan of Chinese food or simply looking for an easy-to-make meal, this stir-fry will satisfy your taste buds and leave you wanting more.
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Quick Chinese Tomato Egg Stir Fry
This healthy Chinese tomato egg dish, also known as tomato and egg stir fry Chinese style, is made by scrambling eggs to a fluffy consistency and cooking them with juicy tomato pieces in a wok.
Seasoned with salt, sugar, and soy sauce, each bite bursts with savory-sweet goodness. The dish has a nice colorful presentation and pairs perfectly with steamed rice or noodles. A satisfying meal that's both flavorful and nutritious.
Ingredients
To get started, you'll need a list of ingredients that will make your Chinese tomato egg dish truly authentic.
- Eggs. The most common egg used is the large chicken egg, which is available in most grocery stores. However, depending on availability or personal preference, you can also use other types of eggs such as duck eggs or quail eggs to add variety to the dish.
- Tomatoes. In this recipe, I used beefsteak tomatoes, which have a firm, meaty texture and are quite juicy.
- Scallions. Scallions add a satisfying crunch and a splash of green to the eyes. They also provide a mild, slightly sweet onion flavor that complements the sweetness of the tomatoes.
- Shaoxing Wine. I used Shaoxing wine to enhance the overall flavor, aroma, and texture of the dish. Adding Shaoxing wine to eggs can also make them less 'fishy' for some people.
- Seasoning. I used a combination of sugar, salt, soy sauce, and black pepper to create a sweet and savory umami flavor in the dish.
- Cooking oil. It's best to use an oil with a neutral flavor and high smoke points, such as vegetable oil, canola oil, peanut oil, or sunflower oil.
How to Make Chinese Tomato Egg Stir-Fry at Home
Now, let's dive into the step-by-step tutorial for making tomato egg stir fry.
Step 1. Peel and Cut the Tomatoes
- Pierce each tomato with a fork and hold it over an open flame (on the stove), rotating it frequently until the skin begins to char or blister.
- Once blistered, let the tomato cool down, then peel away the skin and cut it into thick slices.
Step 2. Scramble the Eggs
- In a bowl, whisk together the eggs and Shaoxing wine until well combined.
- Preheat a skillet over medium heat (If you are using a non-stick pan, avoid preheating it without food on it).
- Add 2 tablespoons of oil then cook the eggs until they are just set but still runny. Stirring well and breaking them apart into large pieces for about 45 seconds.
- Transfer the scrambled eggs to a plate and set them aside.
Step 3. Cook the Tomatoes
- Add the remaining oil to the same skillet.
- Cook the white and light green parts of the scallions until fragrant, for about 20-30 seconds over high heat.
- Add the chopped tomatoes, salt, soy sauce, and sugar to taste.
- Stir-fry the mixture until the tomato flesh has softened but still retains some shape, and the juice has been released to form a sauce.
Step 4. Add the Scrambled Eggs to the Pan
- Add the previously scrambled eggs back into the pan and stir-fry for a minute or longer until everything is combined and heated through.
Recipe Tips
Here are a few secret tips to take your dish to the next level.
- The best type of tomatoes to use for tomato egg stir fry. Use ripe, juicy, and firm tomatoes, such as vine-ripened or cluster tomatoes. Vine-ripened tomatoes have a sweet and tangy flavor and hold their shape well when cooked. If you prefer meatier and less watery tomatoes in your stir fry, you can use Roma, Beefsteak, or Plum tomatoes.
- How to peel tomatoes. Make a small slit on each tomato, then briefly boil for 30 seconds. After that, immerse the tomatoes in an ice bath before peeling them. Alternatively, you can pierce each tomato with a fork and hold it over an open flame (on the stove), rotating it frequently until the skin begins to char or blister. Once blistered, let the tomato cool down, then peel away the charred skin.
- How to cut tomatoes. Cut the tomatoes into even, thick slices so they cook evenly and stay intact in the stir-fry.
- Do not overcook the eggs. Make sure that you take the eggs off the heat before they are fully cooked (just until they are set, soft, fluffy, but still a bit runny), as they will continue to cook at the later step and firm up off the heat.
- Do not break the scrambled eggs into small pieces. It's recommended not to break the eggs into small pieces because larger egg pieces create a better texture and presentation.
- Seasoning. Please use this recipe as a starting point. Taste the food and feel free to add more seasoning according to your personal preference.
- The sauce consistency. The sauce consistency of Chinese tomato egg stir fry is usually a thick and slightly glossy sauce that coats the tomato and egg mixture. However, the consistency may vary depending on the recipe and your personal preference.
- Cooking time. This can also vary slightly by the person’s preferences on doneness and texture, as well as the type of stove or pan you’re using. Please adjust the cooking time accordingly.
What to Serve with Egg Tomato Stir Fry
Chinese tomato egg is a versatile dish that can be served with a lot of things to round out a delicious meal! Below are some popular dishes that can be served with Chinese tomato egg stir-fry.
- Steamed rice. You can serve tomato egg stir fry as a side dish with brown rice, white rice, or garlic ginger rice.
- Vegetables. You can serve tomato egg with a side of stir-fried green beans, water spinach stir-fry, bok choy, roasted frozen vegetables, or steamed broccoli to add more nutrition, color, and texture to the meal.
- Meat dishes. You can pair tomato egg with a meat dish, such as Chinese roasted chicken, pork stir fry with green beans, stir-fried green beans with shrimp, or chicken stir-fry to create a more filling and satisfying meal.
- Soup. Serve Chinese tomato egg with a side of egg drop soup for a comforting meal.
- Noodles. Chinese tomato egg can also be served as a topping for noodle dishes such as Tainan noodles, Spicy Sichuan Noodle, or Sesame Noodles.
FAQ
You can use a non-stick, stainless steel, or carbon-steel pan or wok. If you are using a non-stick pan, avoid preheating it without food on it. You should also never use it on high heat because it can damage the coating and cause the release of harmful toxins to humans and pets. If you are using a stainless steel pan, make sure to preheat it first before adding oil to prevent food from sticking.
You're in luck - you can totally make Chinese tomato egg stir fry ahead of time and store it for later! Simply pop any leftovers into an airtight container and keep them in the fridge for up to three days. Great for cravings!
Chinese tomato egg is a dish that can be tailored to your liking. If you want a spicy kick to it, throw in some fresh chili peppers or chili oil. For an extra protein punch, try adding shrimp, bacon, mushroom, or tofu. Feeling fancy? You could also bring in some spinach to give it a pop of color and an extra boost of nutrition. The possibilities are endless, so go ahead and experiment.
Storage
Discard any leftover tomato egg stir-fry that has been left out for more than 2 hours at room temperature or 1 hour when the temperature is above 90°F. You can learn more here.
- Allow the leftovers to cool completely before refrigerating or freezing.
- Store the leftover tomato egg stir-fry in an airtight container or freezer-safe bag.
- Keep them in the fridge for up to three days or up to 2 months in the freezer.
How to Reheat
- If frozen, thaw the tomato and egg overnight in the refrigerator before reheating.
- Place the leftover on a plate and add a splash of water.
- Cover the plate with a damp paper towel or a microwave-safe lid.
- Microwave for a minute or two until hot.
I hope you'll enjoy this recipe and share it with friends! If you try it and don’t mind, please leave me a comment and/or give this recipe a rating.
📖 Recipe
Chinese Tomato Egg Stir Fry
Ingredients
- 1 pound firm and ripe tomatoes (such as beefsteak or vine-ripened tomatoes), (peel then cut into thick slices)(note #1)
- 6 large eggs
- 1 tablespoon Shaoxing wine, (or use dry sherry)
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1 teaspoon low-sodium soy sauce
- 3 scallions, (diced) white and light green parts for stir-frying and darker green as a topping.
- 4 tablespoons neutral oil
- black pepper or white pepper , (to taste)
Instructions
- In a bowl, whisk together the eggs and Shaoxing wine until well combined.
- Preheat a skillet over medium heat(note #2). Add 2 tablespoons of oil then cook the eggs until they are just set but still runny. Stirring well and breaking them apart into large pieces for about 45 seconds. Transfer the scrambled eggs to a plate and set them aside.
- Add 2 tablespoons of oil to the skillet. Increase the heat to high. Cook the white and light green parts of the scallions until fragrant, for about 20-30 seconds.
- Add the chopped tomatoes, salt, soy sauce, and sugar.
- Stir-fry the mixture for 3 minutes or longer until the tomato flesh has softened but still retains some shape, and the juice has been released to form a sauce.
- Add the previously scrambled eggs back into the pan and stir-fry for a minute or longer until everything is combined and heated through. Taste and adjust the seasoning as needed. Sprinkle the remaining diced scallions on top and serve.
Notes
- How to peel tomatoes. Make a small slit on each tomato, then briefly boil for 30 seconds. After that, immerse the tomatoes in an ice bath before peeling them. Alternatively, you can pierce each tomato with a fork and hold it over an open flame (on the stove), rotating it frequently until the skin begins to char or blister. Once blistered, let the tomato cool down, then peel away the charred skin.
- Pan. You can use a non-stick, stainless steel, or carbon-steel pan or wok. If you are using a non-stick pan, avoid preheating it without food on it. You should also never use it on high heat because it can damage the coating and cause the release of harmful toxins to humans and pets. If you are using a stainless steel pan, make sure to preheat it first before adding oil to prevent food from sticking.
- Cooking time. This can also vary slightly by the person’s preferences on doneness and texture, as well as the type of stove or pan you’re using. Please adjust the cooking time accordingly.
- The sauce consistency. The sauce consistency of Chinese tomato egg stir fry is usually a thick and slightly glossy sauce that coats the tomato and egg mixture. However, the consistency may vary depending on the recipe and your personal preference.
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