Tomato & Egg Stir Fry

A quick tomato & egg stir fry for a simple meal.

1-2 servings

Time: 15 mins

By Keith McBrayer

The recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.

In Chinese households, you’ll find a quick tomato & egg stir fry as a staple easy meal.

Keith McBrayer

Keith McBrayer



  • Eggs

    • eggs
      2-5 eggs2 parts
    • cornstarch
      a spoonful
    • white pepper
      a sprinkle
    • salt
      a sprinkle
    • soy sauce
      a splash
    • cooking oil
      a drizzle
  • Tomatoes

    • tomatoes
      , quartered
      1-2 tomatoes1 part
    • ketchup
      , optional
      a squirt
  • For serving

    • scallions
      , sliced
    • rice
      , cooked


Step 1: Beat & scramble the eggs

Add the seasonings to the eggs and beat them together until well mixed. Mix in the cornstarch to the eggs. To a wok or pan on high heat, add a drizzle of oil, and follow with the eggs. Quickly scramble on high heat, forming large curds. Before they are completely cooked through, scrape them into a separate bowl.

Step 2: Stir fry the tomatoes

Add the tomatoes to the pan and until softened. To make them saucier, optionally a squirt of ketchup.

Step 3: Combine & serve

Return the eggs to the pan and lightly fold them together with the tomatoes. Serve over cooked rice and garnish with scallions. Enjoy.



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