Chinese · beginner
Tomato and Egg Stir-Fry
A beloved Chinese home-style dish of soft scrambled eggs in a sweet-savory tomato sauce.
- PREP TIME
- 5 min
- COOK TIME
- 8 min
- SERVES
- 2
LET’S MAKE IT
Step by step
- 01
Beat the eggs with a pinch of salt.
- 02
Heat 1.5 tbsp oil in a wok over medium-high heat. Pour in the eggs, let them puff for a few seconds, then gently fold until just set but still glossy. Transfer to a plate.
- 03
Add the remaining oil and the green onion whites. Add the tomatoes and cook for 3–4 minutes, pressing some to release their juice.
- 04
Stir in the sugar, ketchup (if using) and a pinch of salt. Add 2 tbsp water if the pan looks dry.
- 05
Return the eggs, fold gently to combine, and finish with green onion greens. Serve with rice.
A LITTLE KITCHEN KNOW-HOW
Soft scrambling
Pulling eggs from the pan while they are still slightly glossy keeps them tender — they finish cooking in the sauce.
Notes from the kitchen
- Very ripe tomatoes give the best sauce; a little ketchup helps when tomatoes are out of season.
- Make sure the eggs are fully cooked through in the final step if serving vulnerable groups.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
Estimated nutrition
Values from the source recipe, per serving. Estimates may vary with ingredients and portions.
- fat
- 19 g
- Carbohydrates
- 12 g
- calories
- 270 kcal
- protein
- 14 g
