Name: Chinese Tomato Egg Stir Fry
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4
Ingredients: 1 (14.5-ounce) can diced tomatoes in juice; 4 large eggs; 3 cloves garlic, sliced; 1 tablespoon soy sauce; 1 teaspoon sugar; 1/2 teaspoon salt, divided; 2 tablespoons neutral oil, such as vegetable or canola, divided; 1 scallion, finely chopped (optional)

Description

Scrambled eggs folded into a quick sauce of canned tomatoes, garlic, and a touch of sugar and soy for sweet-savory balance. This classic wok-style dish cooks in under 10 minutes with high-heat tossing for silky textures. Canned tomatoes provide instant sauciness that clings to the eggs perfectly.

Cultural Background

This dish originates from China where it is known as 番茄炒鸡蛋 (fānqié chǎo jīdàn). It is a staple home-cooked meal across the country, valued for its simplicity and use of everyday ingredients. The technique of stir-frying eggs with tomatoes reflects traditional Chinese wok cooking methods that emphasize quick cooking over high heat.

Recipe Info

PREP TIME: 5 minutes
COOK TIME: 8 minutes
TOTAL TIME: 13 minutes
SERVINGS: 4
DIFFICULTY: Easy

Ingredients

1 (14.5-ounce) can diced tomatoes in juice
4 large eggs
3 cloves garlic, sliced
1 tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon salt, divided
2 tablespoons neutral oil, such as vegetable or canola, divided
1 scallion, finely chopped (optional)

Instructions

Crack the 4 eggs into a medium bowl, add 1/4 teaspoon of the salt, and beat vigorously with chopsticks or a fork until the yolks and whites are fully combined and slightly frothy.
Heat a wok or large nonstick skillet over high heat until very hot, about 1 minute. Add 1 tablespoon of the oil and swirl to coat the surface. Pour in the beaten eggs and let them set for 10-15 seconds before gently scrambling with a spatula for 1-2 minutes until just cooked through but still soft and slightly underdone in spots. Transfer the eggs to a plate and set aside.
Return the wok to high heat and add the remaining 1 tablespoon oil. Add the sliced garlic and stir-fry for 20-30 seconds until fragrant but not browned.
Pour in the entire can of diced tomatoes with their juices, followed by the sugar, soy sauce, and remaining 1/4 teaspoon salt. Stir and cook for 3-4 minutes, stirring occasionally, until the tomatoes break down slightly and the sauce thickens to a glossy, clinging consistency that coats the back of a spoon.
Return the scrambled eggs to the wok, add the chopped scallion if using, and toss everything together over high heat for 45-60 seconds until the eggs are heated through and evenly coated in the tomato sauce. Serve immediately over steamed rice.

Tips

- Maintain high heat throughout for the signature silky egg texture and quick reduction of the tomato sauce without excess liquid.
- Avoid over-stirring the eggs initially to prevent them from becoming rubbery; remove them from the pan while still soft.
- Fresh tomatoes can substitute when in season, but canned provide consistent sauciness and are ideal for pantry use.

Nutrition

Calories: 180
Protein: 9g
Carbs: 8g
Fat: 12g