Main Courses

Stir-Fried Tomato and Scrambled Eggs (番茄炒疍)


Stir-Fried Tomato and Scrambled Eggs (番茄炒疍)

In Chinese cuisine, Stir-fried Tomato and Scrambled Eggs is a heartwarming, homey dish that graces the tables of many households. It's a simple yet flavorful combination, often enjoyed with a bowl of steamed rice.
Course Main Course
Cuisine Chinese


  • 4 large eggs
  • 3 medium tomatoes cut into wedges
  • 2 cloves garlic minced
  • 1 teaspoon salt divided
  • 1/2 teaspoon sugar
  • 2 tablespoons vegetable oil
  • 1 teaspoon sesame oil optional
  • 1 tablespoon light soy sauce optional
  • 1 green onion finely chopped for garnish (optional)


Prepare the Eggs:

  • In a bowl, beat the eggs with 1/2 teaspoon of salt until well-mixed.

Cook the Scrambled Eggs:

  • Heat 1 tablespoon of vegetable oil in a wok or non-stick skillet over medium heat.
  • Pour in the beaten eggs and scramble until they're just about set but still slightly runny. Remove the eggs from the wok and set aside.

Prepare the Tomatoes:

  • Cut the tomatoes into wedges, discarding the cores.

Cook the Tomatoes:

  • In the same wok, add the remaining tablespoon of vegetable oil.
  • Add minced garlic and sauté until fragrant.
  • Add the tomato wedges and stir-fry them for a couple of minutes until they start to soften.
  • Sprinkle in the remaining 1/2 teaspoon of salt and the sugar.


  • Return the partially cooked eggs to the wok with the tomatoes.
  • Gently stir to combine, allowing the tomatoes and eggs to mix well. If using light soy sauce, add it at this point for additional flavor.

Finish the Dish:

  • Once everything is well-combined and heated through, drizzle in the optional teaspoon of sesame oil for an extra layer of flavor.

Garnish and Serve:

  • Transfer the dish to a serving plate.
  • If using, garnish with finely chopped green onions.
  • Serve hot, preferably with a bowl of steamed white rice.

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