Description
This Chinese Tomato Egg Stir Fry is a quick, flavorful, and comforting dish made in just 10 minutes. Featuring scrambled eggs combined with a tangy tomato sauce enriched with garlic, scallions, and a balance of savory and sweet seasonings, this recipe is a perfect weeknight meal. Serve over steamed rice for a complete and satisfying experience.
Ingredients
Scale
Egg Mixture
- 4 large Eggs (substitute with egg whites for a lighter option)
- 1 teaspoon Salt (use less for a low-sodium version)
- 1/2 teaspoon White Pepper (black pepper can be used as a substitute)
Tomato Sauce
- 3 medium Roma Tomatoes (fresh is recommended for texture)
- 2 cloves Garlic (freshly minced is preferable)
- 2 scallions Green Onion (substitute with chives for a similar taste)
- 1 tablespoon Oyster Sauce (substitute with mushroom sauce for a vegetarian option)
- 1 tablespoon Soy Sauce (tamari can be used for a gluten-free alternative)
- 1 tablespoon Ketchup (mix with tomato paste for a healthier option)
- 1 teaspoon Brown Sugar (can replace with honey or maple syrup)
- 1 teaspoon Sesame Oil (substitute with any neutral oil)
- 2 tablespoons Water (omit if tomatoes are juicy enough)
- 1 tablespoon Cornstarch (arrowroot can be used as a substitute)
Serving
- 2 cups Rice (essential for a complete meal)
Instructions
- Preparation: Gather and prepare all ingredients, including whisking eggs with salt and white pepper in a bowl. Set this mixture aside for cooking.
- Scramble the Eggs: Heat sesame oil in a wok over medium heat. Pour in the egg mixture and scramble gently until just soft and slightly runny, about 1-2 minutes. Remove eggs from the wok and set aside.
- Prepare Sauce Mixture: In a small bowl, combine water, ketchup, oyster sauce, soy sauce, and brown sugar. Stir until the sugar dissolves completely. Set aside.
- Sauté Aromatics: Add a little more oil if necessary, then sauté the minced garlic and chopped green onions in the wok until fragrant, about 30 seconds, being careful not to burn them.
- Cook Tomatoes: Add chopped tomatoes to the wok and sautée for about 30 seconds until they start to soften.
- Add Sauce and Simmer: Pour the sauce mixture into the wok with the tomatoes. Bring to a boil and let it cook for 2-3 minutes to let flavors combine and the sauce reduce slightly.
- Thicken Sauce: Mix cornstarch with a small amount of water to create a slurry. Stir this slurry into the boiling tomato sauce, cooking until the sauce thickens to a glossy consistency.
- Combine Eggs and Sauce: Return the scrambled eggs to the wok and gently toss to coat the eggs evenly with the tomato sauce.
- Garnish and Serve: Garnish with additional chopped green onions if desired. Serve immediately over steamed rice for a hearty meal.
Notes
- For a lighter dish, substitute whole eggs with egg whites.
- Use fresh ripe tomatoes for better texture and flavor.
- Adjust the amount of salt and soy sauce for a lower sodium option.
- Vegetarians can replace oyster sauce with mushroom sauce.
- For gluten-free cooking, substitute soy sauce with tamari.
- If tomatoes are very juicy, omit the added water in the sauce.
- Serve the dish hot over steamed rice for best taste.
