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Chinese Tomato Egg Stir Fry (aka 番茄炒蛋 in Chinese), is a popular household dish in China and Taiwan. It’s easy to see why – it’s not only tasty, it’s also easy to make!

To be honest, I never thought this dish was anything out of the ordinary because I grew up eating it. Chinese Tomato Egg Stir Fry is a super common dish in Chinese and Taiwanese households!

However, when I made it in college, my non-Asian friends were surprised by the dish, and that’s when I realized – oh this is definitely not as common here. They loved it though! And, that is one reason I’m putting the recipe online.

Ingredients

• 3 eggs
• Salt, as desired
• 1 tsp michiu (rice cooking wine)
• 3 tbsp cooking oil of choice
• 3 roma tomatoes, cut in to wedges (about 4 wedges per tomato)
• 1/2 tsp sesame oil
• 2 tsp sugar
• 1 scallion, chopped

Instructions

In a mixing bowl, beat eggs and season with 1/2 tsp salt and 1 tsp michiu.

Heat up a cooking pan or wok over medium heat. Add 2 tbsp of cooking oil and allow it to heat up.

Add tomatoes and stir fry for about 1 minute – the tomatoes should begin to soften and some tomato juice will also appear.

Add the beaten eggs slowly in to pan. Scramble together and then add salt, sugar and sesame oil. Stir fry for about 1-2 minutes or until tomatoes are softened.

Remove from heat and serve!

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Chinese Tomato Egg Stir Fry

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Prep Time 5 minutes

Cook Time 5 minutes

Total Time 5 minutes

Ingredients

• 3 eggs
• Salt, as desired
• 1 tsp michiu (rice cooking wine)
• 3 tbsp cooking oil of choice
• 3 roma tomatoes, cut in to wedges (about 4 wedges per tomato)
• 1/2 tsp sesame oil
• 2 tsp sugar
• 1 scallion, chopped

Instructions

1. In a mixing bowl, beat eggs and season with 1/2 tsp salt and 1 tsp michiu.
2. Heat up a cooking pan or wok over medium heat. Add 2 tbsp of cooking oil and the add eggs. Scramble eggs for just 1 minute or until they start to solidify, and then remove from heat and set aside.
3. Add another tbsp of oil to the pan/wok. Add tomatoes and stir fry for about 1 minute – the tomatoes should begin to soften. Add sugar, sesame oil, salt as desired, and combine well.
4. Add the scrambled eggs from before and chopped scallions. Stir fry for about 1-2 minutes or until tomatoes are softened.
5. Remove from heat and serve!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Eleulife Wok Pan with Lid, 13 Inch Carbon Steel Wok with Spatula, Nonstick Woks and Stir-fry Pans, No Chemical Coated Flat Bottom Chinese Wok for Induction, Electric, Gas Stove, All Stoves
• 
  The Spice Lab Himalayan Salt - Coarse 2.2 Lb / 1 Kilo - Pink Himalayan Salt is Nutrient and Mineral Dense for Health - Gourmet Pure Crystal - Kosher & Natural Certified
• 
  ZOE Extra Virgin Olive Oil, 1 Liter Tin (Pack Of 2)
• 
  Kadoya Sesame Oil, 22.10 Fluid Ounce

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 169Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 140mgSodium: 202mgCarbohydrates: 4gFiber: 1gSugar: 4gProtein: 5g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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