Tomato Egg Stir-Fry Recipe for Western Grocery Kitchens
Cook Chinese tomato egg stir-fry with supermarket tomatoes, eggs, green onion, and practical substitutions for a fast rice dinner.
Beat the eggs with a pinch of salt. Cook them in hot oil until just set, then remove from the pan.
Add the tomatoes and sugar. Cook until the tomatoes soften and release juice.
Return the eggs, fold gently, and add sliced green onion. Serve over rice.
Any ripe supermarket tomato works. Cherry tomatoes are reliable in winter.
Green onions may be sold as scallions or spring onions.
Use chives or a small amount of yellow onion if green onions are unavailable.
Add a splash of ketchup if tomatoes are pale or out of season.
Tomatoes: Cherry tomatoes, Canned diced tomatoes, well drained, Ripe plum tomatoes. Cherry tomatoes are often the best winter option. If using canned tomatoes, cook off excess liquid before returning the eggs.
Green onion: Chives, Thinly sliced yellow onion, Garlic chives. If using yellow onion, cook it briefly with the tomatoes so it softens.
Sugar: Honey, Maple syrup, A small spoon of ketchup. Use less sweetener if tomatoes are naturally ripe and sweet.
Can I make tomato egg stir-fry without a wok?
Yes. A nonstick skillet is ideal because eggs release easily and the dish cooks quickly over medium-high heat.
Why does my tomato egg stir-fry taste flat?
It usually needs either more salt, a small amount of sugar, or riper tomatoes. A spoon of ketchup can help weak supermarket tomatoes.
What should I serve with tomato egg stir-fry?
Serve it with plain rice, garlic ginger fried rice, cucumber salad, or soy sauce eggs for a low-effort meal.