Tomato Egg Stir-Fry is a quick and easy dish using only a few simple ingredients. This is my go-to recipe whenever I want a cheap and lazy meal!
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WHATS IS TOMATO EGG STIR-FRY?
Tomato Egg Stir Fry is a common home-cooked dish that is very popular in Chinese households. This classic dish combines juicy tomatoes and fluffy scrambled eggs. While the basic recipe includes tomatoes and eggs, variations exist with additional ingredients such as garlic, scallions, or different seasonings. No matter how you cook it, the dish is always super easy, delicious and comforting. You can make tomato egg stir-fry in just under 10 minutes, making it perfect for a quick lunch or busy weekday meal. It can be enjoyed as a side dish or served over rice.
INGREDIENTS:
The best part about this recipe is that it is very versatile and forgiving. It is okay if you do not have the exact measurements. Tomato Egg Stir-Fry is so simple, making it really hard to mess up!
- 5 Large Eggs
- 3 Large Sized or 4 Medium Sized Tomatoes
- 5 Cloves Garlic, minced
- 2 Green Onions, chopped
- 1/4 cup White Vinegar
- 1 tsp Soy Sauce
- 1 tbsp Sugar
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 tbsp Ketchup
- 1 tbsp Cornstarch mixed with 3 tbsp water
INSTRUCTIONS:
COOK THE EGGS: I prefer to cook the eggs first before cooking the tomatoes. You don’t have to beat the eggs before cooking them in the pan. Instead, breaking the yolks and mixing the eggs in the pan creates a beautiful uneven color. Once the eggs are half-cooked, transfer them onto a plate and set it aside.
CHOP: Cut the tomatoes into wedges. Mince the garlic and chop the green onions.
STIR FRY: Heat a wok or cooking pan over medium heat and add 2 tbsp of oil. Add minced garlic and chopped onions, and sauté until fragrant (about 1 minute). Then add the tomato wedges and stir-fry until they start to soften.
ADD SEASONING: Add white vinegar, soy sauce, sugar, salt, pepper, and ketchup. Mix all the ingredients well and let them cook for about 1-2 minute on medium-high heat.
THICKEN THE SAUCE: Mix cornstarch with water together, and pour into the pan. Mix well and let it simmer for about 2 minutes, or until thickened.
FINISH: Transfer the eggs back to the pan. and mix for another 30 seconds. Turn the heat off, remove pan from the stove. Garnish with more green onions, serve it with rice, and enjoy!
If you make this recipe, please leave a comment below and let me know what you think. Make sure you also tag me @onehappybite on Instagram and hashtag it #onehappybite so I can see your creations!
PrintEasy Tomato Egg Stir-Fry (番茄炒蛋)
- Prep Time: 5
- Cook Time: 10
- Total Time: 15 minutes
Description
Tomato Egg Stir-Fry is a quick and easy dish using only a few simple ingredients. This is the perfect meal for a quick lunch or lazy dinner!
Ingredients
- 3 large size tomatoes or 4 medium size tomatoes
- 5 large eggs
- 5 cloves garlic, minced
- 2 green onion, chopped
- 1/4 cup white vinegar
- 1 tsp soy sauce
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1 tbsp ketchup
- 1 tbsp cornstarch mixed with 3 tbsp water
Instructions
- Prep the ingredients: Chop tomatoes into wedges. Mince garlic and chop green onion, set aside.
- In a wok or cooking pan, add oil and turn to medium heat. Crack 5 eggs into the cooking pan. Gently break the egg yolks and scrambled the eggs for about 30 seconds. Once the eggs are half-cooked, transfer them onto a plate and set it aside.
- In the same pan, add 2 tbsp of oil. Add minced garlic and chopped onions, and sauté until fragrant (about 1 minute). Then add the tomato wedges and stir-fry until they start to soften.
- Add vinegar, soy sauce, sugar, salt, white pepper, and ketchup. Mix until combined and let them cook for about 1-2 minute on medium-high heat.
- Mix cornstarch and water together, and pour into the pan. Stir and let it simmer for about 2 minutes, until the sauce thickened.
- Add eggs back to the pan and cook for another 30 seconds. Turn the heat off and remove pan from the stove.
- Garnish with more green onions. Serve it as a side dish or serve it over rice. Enjoy!
Notes
- If you prefer your eggs to be less runny or less liquid-like, feel free to scramble your eggs for a longer time.
- If you prefer thicker sauce, stir fry the tomato-egg for another 1-2 minutes on medium-high heat.
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