Chinese Tomato Egg Stir-Fry

tomato egg stir fry with brown rice

When I think of my childhood foods, tomato egg stir fry is definitely one of the most nostalgic dishes that is as delicious as it is cheap and easy to make. This dish is made all over China, and it’s one of the first things I learned to make (after egg drop soup, of course). The dish is deceptively plain-looking (both aesthetically and with the ingredients), but it’s delicious!

Chinese Tomato Egg Stir Fry
Prep Time: 10 mins
Cook Time: 15 mins
Yield: 4 servings

Ingredients

• 2 tsp cooking oil, separated
• 6 roma tomatoes
• 4 large eggs
• 4 cloves garlic, minced
• 2 stalks green onion, chopped into 2 inch segments
• 1 tbsp Shaoxing cooking wine
• 1 tbsp tamari or soy sauce
• 2 tsp white sugar, optional
• Salt and black pepper to taste
• 1 tsp toasted sesame oil

For serving:

• rice or noodles
  
  

Directions

1. Crack eggs in a bowl with ½ tsp salt. Whisk until slightly foamy.
2. Slice tomatoes into 6-8 wedges each.
3. Heat 1 tsp oil in a wok over medium high heat. Add eggs and scramble until just set, removing from wok.
4. Add remaining 1 tsp oil and add green onions and garlic. Sautée for 1 minute until fragrant, and add the tomatoes and cooking wine.
5. Cover and stir-fry occasionally, allowing liquid to be released from the tomatoes. Cook over medium heat until tomatoes break down before adding tamari or soy sauce and stirring through.
6. Add eggs back in, breaking up large pieces. Add salt to taste, sugar if preferred, and a crack of fresh black pepper. Stir well to thoroughly combine. Drizzle with sesame oil and serve over noodles or rice!

Per serving: 145 calories: 9.3 g carbs; 8.8 g fat; 8.5 g protein