Tomato Egg Stir-Fry (Xihongshi Chao Jidan)

About This Recipe

Tomato egg stir-fry might be the single most cooked dish in Chinese households, a fast, inexpensive combination that nearly every home cook makes from memory without ever needing a recipe. Tomatoes are cooked down quickly until they release their juices and form a light, saucy base, seasoned simply with a touch of sugar to round out their acidity, a small addition that makes a noticeable difference. Eggs are scrambled separately first to keep them light and fluffy, then folded back into the tomato sauce at the end, creating a dish that's comforting, fast, and endlessly adaptable to whatever's already in the fridge.

Ingredients

Serves 4

• 5eggs
• 1/2 tspsalt(for eggs)
• 4 tbspvegetable oil(divided)
• 4tomatoes(cut into wedges)
• 2 tbspsugar
• 1 tspsalt(for sauce)
• 2scallions(chopped)
• 1 tspsesame oil

Instructions

1. 1

   Beat the eggs

   Beat the eggs with a pinch of salt until well combined.

2. 2

   Scramble the eggs

   Heat half the oil in a hot wok and scramble the eggs quickly until just set but still soft, then remove and set aside.

   Cook the eggs only until just set — they'll continue cooking slightly when returned to the pan later, so pull them a touch early.

3. 3

   Cook the tomatoes

   Add the remaining oil to the wok and stir-fry the tomato wedges over high heat for 3-4 minutes until they soften and release their juices.

4. 4

   Season

   Stir in sugar and salt, cooking 2-3 more minutes until the tomatoes break down into a light sauce.

5. 5

   Combine

   Return the scrambled eggs to the wok and gently fold them into the tomato sauce, cooking just 1 minute to combine.

6. 6

   Serve

   Drizzle with sesame oil, scatter with scallions, and serve immediately over steamed rice.

Variations

• •

  Some versions add a splash of ketchup for extra tomato flavor and color, especially popular in home cooking.

• •

  Adding a bit of minced garlic or ginger to the tomatoes gives extra aromatic depth.

• •

  A version with tofu added alongside the eggs makes for a more substantial, protein-rich meal.

Storage

Refrigerate up to 2 days in an airtight container; reheat gently in a pan, since the eggs can turn rubbery if microwaved for too long.

Frequently Asked Questions