Chinese Tomato & Egg Stir-Fry

Soft, silky scrambled eggs folded through sweet, juicy tomatoes in the classic Chinese home dish.

TIME BREAKDOWN
Prep: 10 min
Cook: 10 min
Total: 20 minutes
Vegetarian
✅
Nuts
❌
Serves
3 people
Difficulty
Very Easy

Ingredients

  • 4 large eggs
  • 1 tsp Shaoxing rice wine
  • Pinch of fine salt, for the eggs
  • 3 ripe tomatoes (about 450g), cut into wedges
  • 3 tbsp vegetable oil
  • 2 spring onions, whites and greens separated and finely sliced
  • 1 tsp fine salt
  • 2 tsp caster sugar
  • 1 tsp light soy sauce
  • 3 tbsp water
  • 1/2 tsp toasted sesame oil

Method

  1. Beat the eggs with the Shaoxing wine and a pinch of salt until well mixed.

  2. Heat 2 tbsp of the oil in a wok over a medium-high heat until hot. Pour in the eggs and let them set for 10 seconds, then push gently from the edges into the middle so they form large, soft curds. Remove while still slightly wet.

  3. Add the remaining oil and stir-fry the spring onion whites for 15 seconds.

  4. Add the tomatoes with the salt and sugar and cook, stirring, for 3 to 4 minutes, until the tomatoes break down and release juice into a thick sauce.

  5. Add the soy sauce and water and simmer for 1 minute.

  6. Return the eggs and fold gently for 30 seconds to heat through. Drizzle with sesame oil, scatter with the spring onion greens and serve with steamed rice.