Super easy Chinese tomato egg stir fry – xihongshi chao jidan. It is juicy because of the tomato and full of umami flavor. It is one of the best matches for Chinese steamed rice. Let’s learn how to make Chinese tomato egg stir fry in 10 minutes.
Tomato and egg- the best match
In Chinese cuisine, there are lots of dishes that combine tomato and egg together. In addition to this Chinese tomato and scrambled stir fry recipe, another popular dish is Chinese tomato and egg drop soup. For me, I believe they are the best match. Umami components from tomatoes can significantly improve the taste of the scrambled egg.
Ingredients breakdown
You will only need some fundamental ingredients for this classic tomato and scrambled egg.
- Tomatoes– choose mature tomatoes with more juice if possible.
- Eggs– organic eggs can have a lovely yellow color. Remember to whisk the egg well.
- Oil– in order to make the scrambled egg tender and fluffy, we will need a larger amount of oil.
- Salt and sugar – add the basic flavor to the dish.
- Light soy sauce – optionally, but I highly recommend adding some because it will improve the umami flavor greatly.
How to serve with tomato egg stir fry
This Chinese-style tomato and egg stir fry is a childhood for many of us. It can be served on noodles, rice, or steamed buns as toppings.
My favorite way is to serve it with steamed rice, as a tomato rice bowl. Each bite is super satisfying.
If served in a meal, it can be a great side dish. The best match should be dark green leafy stir fry like water spinach stir fry and smashed cucumber salad.
Cooking tips
Rule 1: well-beaten egg. Use a whisker to beaten the egg with a small pinch of salt and pepper until there is a small layer of fine bubbles. The air inside the egg liquid can help to make them fluffy and tender.
Rule 2: Choose mature tomatoes. Mature tomatoes can provide enough juicy tartness. The tender scrambled egg in tomato juice is definitely a rice killer.
I don’t peel the tomatoes for stir-fry dishes, because the skin is super easy to remove after cooking. But if you prefer to remove the skin before cooking, rotate the tomato in hot boiling water, and then the skins can be easily peeled off.
If you love scrambled eggs, there are several dishes recommended by us.
Scrambled egg with shrimp, also known as a Chinese shrimp omelette is a tender scrambled egg with light and refreshing shrimp.
Another savory scrambled egg dish is with savory beef. Those two are all coming from Cantonese cuisine and are worth trying.
Chinese Tomato Egg Stir Fry
Ingredients
- 2 eggs
- 2 middle size tomatoes , cut into small wedges
- small pinch of salt and pepper , for egg liquid
- 3 tbsp. oil
- 1/8 tsp. sugar
- 1/4 tsp. salt , or to taste
- 1 tbsp. light soy sauce
- 1 scallion , cut into inch pieces
Instructions
- In a small bowl, crack and add a small pinch of salt and pepper. Whisk until there is a small layer of fine bubbles and the mixture becomes slightly white.
- Cut tomato in halves and remove the core and then further cut into small wedges.
- Heat up oil in wok until really hot, stir egg mixture in. Wait for seconds until the egg liquid firms. Turn off the fire immediately and then break the egg into small pieces. Transfer the egg out and leave the oil in.
- Add tomato wedges in, fry until juicy. Return egg pieces, add salt, sugar and light soy sauce. allion. Do a quick stir fry to combine everything well. Serve immediately.
Video
Nutrition
This looks delicious.
Thanks Paula!
Made this because I had some tomatoes from a friend’s garden. I didn’t add any sugar or salt, but the tomatoes were sooo juicy and sweet that it turned out fantastic anyway. I was going to eat it with my noodles, but I have already eaten half of it before the noodles are finished. From now on I will be making this whenever I have tomatoes. Thank you!!!!
Hi, thanks for the lovely feedback. I just add a small pinch of salt and sugar. The sweet and sour juice from tomato can make the dish outstanding. I am glad that you love it. Happy cooking!
Hallo Elaine,
today I tried this dish. I like it very, very much. I added some chill and paprika to it and at the end sesame oil. Thank you so much for the recipe. I would like to do aubergine sichuan style. Do you have any recipe?
Best regards
Ewa
Thanks Ewa for the lovely feedback. Adding sesame oil is a great idea. For the Sichuan style aubergine, click this link: https://www.chinasichuanfood.com/yu-xiang-qie-zi-sichuan-eggplant/.
I made this for breakfast this morning and it was superb. This will become one of my go recipes for quick meals. I ate it by itself and loved it. Thanks for sharing this simple but brilliant dish.
Thanks for such a loving comment, Lindsay. I am so glad you like it. We have been enjoying this for years.
How to make it juicy?
Firstly, you need to choice mature enough tomato with some juicy. Then slightly press the tomatoes during stir frying.
Hi Elaine, been wanting to cook this dish for a long time, was excited when I came across your site last night.
Made this for tonight’s dinner and sed 4 eggs since the 3 of us love eggs. I only had 1 tomato which didn’t yield much juice no matter how much I pressed the wedges so I added some ketchup. The dish was very tasty and polished off in no time!
Many thanks for sharing the recipe and the tips.
Wow. So simple. I guess this is dinner covered for tonight then 🙂
This is really good! I added a little oyster sauce and it gave the eggs a richer flavor.
Oyster sauce is a brilliant addition.
Hi Elaine. Lunch time here in New Zealand just made your egg and tomato stir-fry for my lunch have to say this will be a regular lunch from now on. ?Peter
Thanks Peter for your wonderful feedback. Happy cooking!
This looks so good! Stupid question but do you heat oil up again before adding tomato? Thanks!
Sure, Annie. Heat the oil firstly.