Easy Chinese tomato-egg stir-fry

Easy Chinese tomato-egg stir-fry

Eggs, tomato, and rice -- those three ingredients are a popular combination enjoyed by people around the world. And I think it's amazing that there’s a variation of the eggs, tomato, and rice recipe across various cultures and cuisines.

For example, my mom used to cook up tomatoes and eggs with turmeric and red chiles, which is a dish enjoyed in many Bengali households. Shakshuka is a tomato and egg recipe that is eaten in countries across the Mediterranean. Tomato and egg stir-fry is a beloved Chinese dish.

On rainy or cold days, I love curling up with a cozy bowl of steaming white rice covered in a gravy of jammy tomatoes and silky eggs. And the best part about this recipe – other than it being delicious – is that it only takes 15 to 20 minutes to make. 

What’s the origin of tomato and egg stir-fry?

The origins of tomato egg stir-fry are a bit of a mystery. Tomatoes were introduced to China in the 16th century. Some believe the dish emerged in the early 20th century, possibly in Shanghai, a cosmopolitan city with exposure to Western cuisine. This theory suggests a blending of Chinese stir-frying techniques with the Western concept of scrambled eggs with tomato sauce. The dish's simplicity and affordability made it popular in restaurants and eventually homes, becoming a staple in Chinese cuisine.

Recipe: Comforting eggs and tomato stir-fry

Serves: 4 people

Cook time: 20 minutes

Tomato egg stir-fry with white rice overhead shot


  • 1 cup of chopped tomatoes 
  • 1 tablespoon of oyster sauce 
  • 1 tablespoon of miso 
  • 1 tablespoon of oil 
  • 5 to 6 large eggs 
  • ¼ cup of diced onions (red or yellow)
  • 2 garlic cloves 
  • 1 teaspoon of chopped serranos 
  • 1 teaspoon of grated ginger
  • ¼ cup of water 
  • 1 teaspoon of freshly cracked black pepper 
  • 1 teaspoon of scallions (garnish)
  • 1 teaspoon of cilantro (garnish)
  • Chili oil (garnish) 


Prep your veggies. Roughly chop tomatoes and set aside. Dice red onions and set aside. Thinly slice garlic and serrano chiles, and set aside. 

Bring a pan to medium-high heat and add your oil. Sauté your onions in the pan, once the onions have some color, add in your tomatoes, stir, and then cover.

Tomatoes breaking down in the pan

As the tomatoes break down, crack 5 to 6 eggs in a separate bowl and whisk until the batter is airy. 

Airy eggs

After the tomatoes get jammy, add in your garlic and chiles and then mix. Add in your miso, oyster sauce, black pepper, and water to the pan, let everything cook for a minute.

Jammy tomatoes cooked in a pan

Then push the tomato mixture to one side of the pan, away from the heat. 

Tomato mixture pushed to the side of the pan

In the cleared space, add a little bit of oil and then pour in your whipped eggs. Let the eggs cook for a few seconds.

Egg added to tomato mixture 

And then mix the eggs into the tomato mixture.

Egg and tomato mixed together

Everything should combine quickly together. Cut the heat, you don’t want to overcook the eggs.

Cooked tomato and egg stir-fry in pan

Eat right away, garnishing with cilantro, scallions, and chili oil. Serve along with warm white rice and dig in. 

 Serving up the tomato egg stir-fry

Did you make this dish? Let me know what you think by adding a comment below! 

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