Golden fluffy scrambled eggs stir-fried with juicy tomato wedges in a wok, garnished with sliced green onion

Hapunan

Chinese Stir-Fried Eggs and Tomatoes (15-Minute Classic)

Name: Chinese Stir-Fried Eggs and Tomatoes (15-Minute Classic)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: - **3 large eggs**; - **2 medium tomatoes**, cut into wedges (or 1½ cups cherry tomatoes, halved); - **2 tbsp neutral oil** (canola, sunflower, etc.) — 1 tsp for eggs, 1 tbsp for tomatoes; - **1/4 tsp salt** (for eggs); - **1 tsp sugar** (for tomatoes), optional; - **1 tbsp ketchup** *(optional — adds umami and colour)*; - **1 green onion**, sliced (optional)

One of the simplest and most comforting Chinese home dishes — fluffy scrambled eggs stir-fried with juicy tomatoes. Slightly sweet, slightly savoury, and deeply satisfying. Served with steamed rice, this 15-minute dish is a go-to for busy days or when you want pure comfort on a plate.

5.0 (2)

Prep

5 min

Luto

10 min

Kabuuan

15 min

Sinerve

Estilo

💰 Pang-araw-araw

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Originally Published Hunyo 2025•Last Updated Hunyo 2025

Mga Sangkap

Mga Serving:

3 large eggs
360 ml 2 medium tomatoes, cut into wedges (or cherry tomatoes, halved)
5 ml 2 tbsp neutral oil (canola, sunflower, etc.) — for eggs, 1 tbsp for tomatoes
2 g salt (for eggs)
4 g sugar (for tomatoes), optional
17 g ketchup *(optional — adds umami and colour)*
1 green onion, sliced (optional)

Mga Tagubilin

Eggs
1
Beat 3 eggs with ¼ tsp (1ml) salt. Optional: Add 1 tbsp (15ml) water or milk for a fluffier texture.
2
Heat 1 tsp (5ml) oil in a nonstick or wok pan over medium-high heat. Add the eggs and scramble gently until just set but still soft. I personally aim for slightly undercooked eggs at this point, as we add them back in during step 4. Remove to a plate (they'll go back in later).
Tomatoes
3
In the same pan, add 1 tbsp (15ml) oil. Add the tomatoes + 1 tsp (5ml) sugar + optional ketchup. Stir-fry for 1–2 minutes until the tomatoes start softening and juices release.
Assembly
4
Return the eggs to the pan. Stir-fry everything together for 30–60 seconds. I sometimes add a tablespoon (15ml) of water to steam everything gently. Taste and adjust salt if needed.
5
Top with sliced green onions (optional). Serve over hot jasmine rice, noodles, or by itself.

📝 Mga Notes ni Ellen

Riper tomatoes = sweeter, more flavourful sauce. If tomatoes are tart, bump up the sugar slightly. Some regions add a splash of soy sauce or sesame oil, but the classic version is pure tomato + egg flavour.

FAQ

Can I make Chinese stir-fried eggs and tomatoes ahead of time?+

Yes, you can prep the eggs and tomatoes separately up to 4 hours ahead, but don't mix them until you're ready to eat—the eggs will become watery. Reheat gently in a pan for 1-2 minutes just before serving to keep the texture right.

What if I don't have fresh tomatoes?+

Canned diced tomatoes work well—use about 1½ cups and drain excess liquid before cooking. You can skip the sugar since canned tomatoes are usually already sweetened, but taste and adjust if needed.

Why are my eggs rubbery in this dish?+

You're likely cooking them too long in the first scramble or reheating them too aggressively in step 4. Remove the eggs when they still look slightly underdone since residual heat will finish cooking them, and just warm them through at the end instead of cooking again.

How do I serve Chinese stir-fried eggs and tomatoes?+

Serve it over steamed jasmine or white rice as a quick weeknight dinner, or eat it on its own as a light lunch. Garnish with sliced green onion and a drizzle of sesame oil for extra flavor if you like.