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Authentic Chinese Tomato Egg Stir-Fry (Xihongshi Chao Jidan)

A close-up of rich, saucy Chinese Tomato Egg Stir-Fry garnished with chopped green onions.
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Make the classic Chinese comfort dish, Tomato Egg Stir-Fry. This recipe yields soft, fluffy eggs coated in a balanced sweet and savory tomato sauce, perfect served over rice.

Ingredients

Scale
  • 4 large eggs
  • 3 medium ripe tomatoes
  • 2 tablespoons cooking oil, divided
  • 1 teaspoon cornstarch
  • 2 tablespoons water
  • 1 tablespoon soy sauce
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 2 scallions, chopped for garnish

Instructions

  1. Cut the tomatoes into medium wedges. In a small bowl, whisk the eggs with a pinch of salt. In a separate small bowl, mix the cornstarch and water to create a slurry.
  2. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat. Pour in the whisked eggs. Let them set slightly, then gently scramble until they are just cooked but still soft. Remove the eggs from the wok and set them aside.
  3. Add the remaining 1 tablespoon of oil to the wok. Add the tomato wedges and stir-fry for 2 to 3 minutes until they begin to soften and release their juices.
  4. Add the soy sauce and sugar to the tomatoes. Stir well to combine and cook for 1 minute.
  5. Pour the cornstarch slurry into the tomato mixture while stirring constantly. Cook until the sauce thickens slightly.
  6. Return the cooked eggs to the wok. Gently fold the eggs into the tomato sauce until everything is coated. Cook for about 30 seconds more.
  7. Remove from heat. Garnish with chopped scallions before serving immediately over steamed white rice.

Notes

  • For fluffier eggs, add 1 teaspoon of water to the eggs before whisking.
  • Adjust the sugar amount based on the sweetness of your tomatoes.
  • Use a non-stick pan if you are new to stir-frying eggs.

Nutrition

Find it online: https://spoonfulsnap.com/chinese-tomato-egg-stir-fry-recipe/