Chinese Egg and Tomato is a simple yet flavorful dish straight from the Chinese home kitchen. Fluffy scrambled eggs pair perfectly with the sweet and savory flavors of the tomato.
Chinese Egg and Tomato is a very popular dish in the Chinese home kitchen. A dish many Chinese hold dear to their hearts.
Fluffy scrambled eggs sop up the sweet and savory juices from the tomato, taking on all of that delicious flavor. I love large scallions in this dish for their flavor as well as texture. It’s good enough to enjoy on its own but of course is perfect over a bowl of steamed rice.
It is simple and easy, but so very tasty! Best of all, it’s ready in only about 10 minutes!
How to Cook Chinese Egg and Tomato
I recommend taking the eggs out of the refrigerator approximately 30 minutes or so before you start cooking so that they are closer to room temperature when you pour them into the wok.
If they are too cold, the egg mixture will tend to stick to the wok, giving you a mushy texture. At room temperature, the eggs won’t cool down the wok too quickly and will scramble perfectly.
Combine 4 eggs, 2 tablespoons Shaoxing wine, 1 teaspoon chicken stock granules (optional, but highly recommended!), 1 1/2 teaspoons salt, and a dash of ground white pepper in a bowl.
Beat the eggs well using a fork or a whisk until the egg mixture is slightly frothy. All of the ingredients should be thoroughly combined in the egg mixture.
Heat 3 tablespoons of cooking oil in a wok over medium-high heat. Use your wok spatula to spread the oil throughout the base of your wok.
Pour the egg mixture into the wok and leave it untouched for about 20 seconds to allow the bottom side of the egg to cook. Gently scramble the egg using your wok spatula. Don’t break up the egg too much at this point.
Remove the scrambled egg from the wok while it is still slightly on the soft and runny side.
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Add a splash of oil to the wok, then add 2 medium-sized tomatoes, cut into small wedges. The tomato wedges should only be about a half-inch thick. Choose tomatoes that are very ripe and a bit soft as these will yield the most juice.
I like the tomatoes to be very slightly charred so I leave them untouched in the wok for about 30 seconds before flipping them over. Don’t move the tomatoes around the wok too much to prevent them from breaking apart.
As soon as the tomatoes are soft, return the scrambled eggs to the wok. Stir to combine the egg with the tomato.
The egg will absorb the yummy caramelized tomato juices from the wok. Yum!
Sprinkle 1 1 /2 teaspoons of sugar over the eggs and tomatoes, then give the dish a stir to distribute the sugar evenly.
Turn off the heat, then add 2 stalks of scallions (cut into 1-inch pieces). Stir to combine all the ingredients, then transfer to a serving plate.
Serve immediately with steamed rice.
Enjoy!
Chinese Egg and Tomato Stir Fry
Ingredients
- 4 eggs at room temperature
- 2 tablespoons Shaoxing wine
- 1 teaspoon chicken stock granules optional
- 1 1/2 teaspoons salt
- 1 dash ground white pepper
- 4 tablespoons cooking oil divided
- 2 medium tomatoes cut into small wedges
- 1 1/2 teaspoons sugar
- 2 stalks scallions cut into 1-inch pieces
Instructions
- Combine eggs, Shaoxing wine, chicken stock granules, salt and ground white pepper in a bowl. Beat until the eggs are slightly frothy.
- Heat 3 tablespoons of cooking oil in a wok over medium-high heat. Pour the egg mixture into the wok and leave it untouched for about 20 seconds before scrambling the eggs.
- Remove the scrambled eggs from the wok while they are still slightly soft and runny.
- Add 1 tablespoon of cooking oil to the wok, then add the tomato wedges.
- Allow the tomatoes to char slightly for about 30 seconds, then flip them over.
- As soon as the tomatoes have softened, return the eggs to the wok. Stir to combine.
- Sprinkle the sugar over the eggs and tomatoes, then stir to distribute the sugar evenly throughout the dish.
- Turn off the heat, then add the scallions. Transfer to a serving plate.
Nutrition
