10-Minute Chinese Tomato Egg Stir Fry

Why You’ll Love This Recipe

I enjoy how fast and effortless this recipe is, especially when I want something warm and satisfying without spending too much time cooking. The ingredients are simple, yet the flavors are balanced with a mix of sweetness, umami, and freshness. I also like how versatile it is, since I can enjoy it for breakfast, lunch, or dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 tbsp vegetable oil, divided
• 5 large eggs
• pinch of salt and white pepper or black pepper
• 3 cloves garlic, minced
• 1 green onion, chopped and divided
• 2 medium-sized tomatoes, cut into 8 wedges
• 2 tbsp ketchup
• 1 tbsp oyster sauce or soy sauce
• 1/2 tbsp sugar
• 1/3 cup water
• 1 tsp sesame oil

Directions

I start by cracking the eggs into a bowl and seasoning them with salt and pepper. I beat them until smooth and set them aside.

I heat one tablespoon of oil in a wok over medium-high heat. I pour in the eggs and cook them gently, stirring lightly until they are just set but still slightly runny. I remove the eggs from the pan and set them aside, then quickly wipe out the wok.

Next, I add the remaining oil to the wok and cook the garlic along with the white parts of the green onion until fragrant, which takes about 15 seconds.

I add the tomatoes, ketchup, oyster sauce or soy sauce, sugar, and water. I cook everything for about 1 to 2 minutes until the tomatoes soften and release their juices.

I return the eggs to the pan and gently stir everything together. I taste and adjust the salt if needed, then finish with sesame oil.

To serve, I garnish with the green parts of the onion and enjoy it hot, usually with steamed rice.

Servings And Timing

This recipe makes 2 servings. I need about 10 minutes total, with 5 minutes for preparation and 5 minutes for cooking.

Variations

I sometimes use soy sauce instead of oyster sauce when I want a lighter flavor. If I like a sweeter taste, I add a bit more sugar or ketchup.

For softer tomatoes, I occasionally peel them by briefly boiling and cooling them before cooking. I also like adding a pinch of chili flakes when I want a bit of heat.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. I find the texture is best when eaten fresh, but it still reheats well.

To reheat, I warm it gently in a pan over low heat or use the microwave for a short time, stirring to keep the eggs soft.

FAQs

Can I use canned tomatoes instead of fresh?

I can use canned tomatoes, but I prefer fresh ones for better texture and flavor.

How do I keep the eggs soft and not overcooked?

I cook the eggs briefly at first and remove them while still slightly runny. They finish cooking when I add them back to the pan.

What can I serve with this dish?

I usually serve it with steamed rice, but it also works well with noodles or on its own.

Can I make this dish vegetarian?

I can easily make it vegetarian by using soy sauce instead of oyster sauce.

Do I need a wok to make this recipe?

I like using a wok, but I can also use a regular frying pan and still get great results.

Conclusion

I love how this 10-minute Chinese tomato egg stir fry delivers comforting flavors with minimal effort. The combination of soft eggs and juicy tomatoes creates a balanced dish that I can enjoy any time of the day, especially when I want something quick, warm, and satisfying.

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