10-Minute Chinese Tomato Egg Stir Fry Recipe

If you’re looking for a speedy, comforting dish that hits all the right notes, this 10-Minute Chinese Tomato Egg Stir Fry Recipe is your new best friend. It’s one of those magical meals that you whip up in a flash, yet it’s bursting with freshness from ripe tomatoes paired with fluffy, flavorful eggs. I love how it feels homely yet exciting on the palate — just the right balance of sweet, tangy, and savory.

Whenever I need a quick dinner or an easy lunch that won’t leave me dangling over stove for ages, this recipe comes to my rescue. Plus, it’s incredibly forgiving, so whether you’re a kitchen newbie or a seasoned cook, you’ll enjoy the simplicity without sacrificing taste. If you want a delicious weekday dinner or a cozy weekend treat, this is definitely worth trying.

Ingredients You’ll Need

These ingredients come together beautifully because each element brings its own personality: eggs offer silky richness, tomatoes add juicy tang, and the sauces provide depth and umami. Don’t sweat the ingredient list—it’s straightforward and mostly pantry staples, so it’s easy to keep handy for whenever hunger strikes.

• Vegetable oil: Neutral oil like this helps cook the eggs smoothly without overpowering flavors.
• Large eggs: Fresh eggs make the fluffiest stir fry—don’t skip on quality here.
• Salt and white or black pepper: Just a pinch to season your eggs perfectly.
• Garlic: Minced garlic adds a subtle warmth and aroma that’s irresistible.
• Green onion: Chopped green onion gives freshness and a slight crunch; dividing it for cooking and garnishing works wonders.
• Medium-sized tomatoes: Look for ripe, juicy tomatoes—they’re the star ingredient and key to that balance of sweet and tart.
• Ketchup: A little unexpected in some kitchens but a classic touch here to add sweet tanginess.
• Oyster sauce or soy sauce: Both add savory depth; I prefer oyster sauce for its slightly richer flavor.
• Sugar: Just half a tablespoon to balance acidity and enhance natural sweetness.
• Water: Helps create a little sauce to tie everything together without being soupy.
• Sesame oil: A finishing touch that introduces a lovely nutty aroma—don’t skip this, it transforms the dish.

Variations

I love adding little twists here and there depending on my mood or what I have on hand. This recipe is super flexible, so feel free to get creative! Sometimes I kick it up with extra veggies or swap sauces around.

• Add bell peppers or snap peas: For an extra crunch and color, I toss in diced bell peppers or sugar snap peas. It brightens things up and sneaks in some veggies.
• Use tamari for gluten-free: If you’re avoiding gluten, tamari works like a charm instead of soy or oyster sauce, and I rarely notice a difference.
• Make it spicy: A dash of chili flakes or a drizzle of chili oil after cooking adds a fiery kick that pairs wonderfully with the sweet tomatoes.
• More herbs: Sometimes I garnish with cilantro instead of green onion for a fresh herbal note.

How to Make 10-Minute Chinese Tomato Egg Stir Fry Recipe

Step 1: Whisk and Prepare the Eggs

Start by cracking your eggs into a bowl, adding a pinch of salt and pepper, then whisking them vigorously until the yolks and whites fully blend — this will help you get fluffy, tender eggs. I like to whisk until there’s a little froth on top because it keeps the eggs light when cooked.

Step 2: Cook the Eggs Until Soft and Slightly Runny

Heat a tablespoon of vegetable oil in a non-stick pan over medium-high heat. Pour in the eggs and gently stir them with a spatula so they scramble softly. Stop cooking when they’re just set but still a bit runny — they’ll finish cooking with the tomatoes later. This makes the eggs silkier, a little tip I learned from my grandma.

Step 3: Sauté Garlic and Green Onion

Remove the eggs from the pan and set aside. Add the remaining vegetable oil to the pan, then toss in the minced garlic and half the chopped green onion. Stir-fry quickly until fragrant, which takes about 20-30 seconds—watch carefully so it doesn’t burn, or you’ll get bitterness.

Step 4: Cook the Tomatoes and Add Sauces

Throw in the tomato wedges, stirring gently so they soften and release their juice—this usually takes about 2-3 minutes. Then add ketchup, oyster sauce (or soy sauce), sugar, and water. Stir well and simmer briefly so the sauce thickens slightly. This combo brings the signature sweet-savory flavor that makes this 10-Minute Chinese Tomato Egg Stir Fry Recipe so memorable.

Step 5: Return Eggs to the Pan and Finish

Add the scrambled eggs back to the pan and fold everything together gently. Drizzle the sesame oil on top and mix a final time. This is where the magic comes together—avoid over-stirring or you’ll break up the eggs too much. Cook for an additional 30 seconds, then turn off the heat. That sesame oil aroma? Absolutely irresistible.

How to Serve 10-Minute Chinese Tomato Egg Stir Fry Recipe

Garnishes

I swear by a sprinkle of fresh green onion and a light dusting of white pepper as my go-to garnishes. They add brightness and a little pop of heat that complements the dish so well. Sometimes I even add a pinch of toasted sesame seeds for a subtle crunch.

Side Dishes

This stir fry pairs beautifully with simple steamed jasmine rice or fluffy brown rice for a wholesome meal. When I want something extra, I’ll add a side of stir-fried greens like bok choy or garlic spinach—keeps everything balanced and fresh.

Creative Ways to Present

For a special occasion, I like serving this in a shallow bowl lined with fragrant coconut rice to add a tropical twist. Another fun idea is to spoon it into lettuce cups for a light, hand-held option that guests love during casual gatherings.

Make Ahead and Storage

Storing Leftovers

I usually pop leftovers into an airtight container and refrigerate them within two hours of cooking. The dish keeps well for about 2-3 days, though the eggs soften further as it sits, so I recommend enjoying it sooner rather than later for best texture.

Freezing

Freezing this recipe isn’t my favorite because the eggs can become rubbery once thawed. But if you do freeze, store it in a sealed freezer-safe container and consume within one month. Thaw overnight in the fridge.

Reheating

I reheat leftover tomato egg stir fry gently in a non-stick pan on low heat, adding a splash of water or broth to prevent drying out. This keeps the eggs moist and the flavors vibrant, much better than microwaving.

FAQs

Final Thoughts

This 10-Minute Chinese Tomato Egg Stir Fry Recipe truly feels like a hug on a plate — quick, comforting, and packed with flavor. I always appreciate how it manages to be both simple and satisfying, proving that sometimes the best meals aren’t the most complicated. Give it a try next time you need a no-fuss dinner, and I bet it’ll become as much of a staple in your kitchen as it is in mine!

10-Minute Chinese Tomato Egg Stir Fry Recipe

★★★★★ 4.8 from 71 reviews

• Author: Touba
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 3–4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Chinese
• Diet: Halal

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Description

This quick and delicious 10-Minute Chinese Tomato Egg Stir Fry is a perfect weeknight dish, combining fluffy scrambled eggs with tangy tomato wedges in a savory, slightly sweet sauce. It’s a comforting and simple meal that requires minimal ingredients and comes together in minutes, ideal for a nutritious lunch or dinner.

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Ingredients

Scale 1x2x3x

Egg Mixture

• 5 large eggs
• Pinch of salt
• Pinch of white pepper or black pepper
• 1 tbsp vegetable oil (from the 2 tbsp, divided)

Tomato Sauce

• 2 medium-sized tomatoes, cut into 8 wedges
• 3 cloves garlic, minced
• 1 green onion, chopped (divided)
• 1 tbsp vegetable oil (remaining from the 2 tbsp, divided)
• 2 tbsp ketchup
• 1 tbsp oyster sauce or soy sauce
• 1/2 tbsp sugar
• 1/3 cup water
• 1 tsp sesame oil

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Instructions

1. Prepare the eggs: In a bowl, lightly beat the 5 large eggs with a pinch of salt and white or black pepper until well combined. Set aside.
2. Cook the eggs: Heat 1 tablespoon of vegetable oil in a skillet or wok over medium heat. Pour in the beaten eggs and scramble gently until soft and just set. Remove the eggs from the pan and set aside to prevent overcooking.
3. Sauté aromatics: In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and half of the chopped green onion. Sauté for about 30 seconds until fragrant but not burned.
4. Add tomatoes and sauce ingredients: Add the tomato wedges to the skillet and stir-fry for 1-2 minutes until they begin to soften. Then add the ketchup, oyster sauce or soy sauce, sugar, and water. Stir well to combine and let the sauce simmer gently for 2-3 minutes until slightly thickened.
5. Combine eggs and tomatoes: Return the cooked eggs to the skillet and gently fold them into the tomato sauce mixture. Cook together for another 1-2 minutes, allowing the flavors to meld and the eggs to warm through.
6. Finish and serve: Drizzle the 1 teaspoon of sesame oil over the dish and stir briefly. Garnish with the remaining chopped green onions. Serve hot as a main dish with steamed rice or as a side.

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Notes

• For a vegetarian version, use soy sauce instead of oyster sauce.
• Adjust sugar according to the sweetness of your tomatoes.
• You can add a pinch of white pepper for authentic flavor or substitute black pepper if unavailable.
• This dish pairs well with steamed jasmine rice for a complete meal.
• Use fresh, ripe tomatoes for the best taste and texture.

Keywords: Chinese egg stir fry, tomato and egg recipe, quick Chinese dinner, easy stir fry, 10-minute meal