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Chinese Tomato Egg Stir Fry

Chinese Tomato Egg Stir Fry

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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 the add eggs. Scramble eggs for just 1 minute or until they start to solidify, and then remove from heat and set aside.

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.

Add the scrambled eggs from before and chopped scallions. Stir fry for about 1-2 minutes or until tomatoes are softened.

Remove from heat and serve!

Chinese Tomato Egg Stir Fry
Chinese Tomato Egg Stir Fry

Chinese Tomato Egg Stir Fry

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!
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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