Easy 10-min Recipe

If you love quick, flavorful meals that make your kitchen smell like a cozy street-side eatery, then this Easy 10-min Chinese Tomato Egg Stir-Fry is pure magic. Soft, silky scrambled eggs meet tender, tangy tomatoes all coated in a subtly sweet and savory sauce that’s just begging to be ladled over a bowl of steaming rice or slippery noodles. Minimal ingredients, maximum comfort, and done faster than you can wait for takeout—this simple stir-fry is destined to become a weeknight staple you can always count on.

Ingredients You’ll Need

Each ingredient in this recipe plays a crucial role in balancing flavor, texture, and color. From the juicy tomatoes to the fluffy eggs, every component is straightforward yet essential to create that iconic harmony of sweet, savory, and slightly tangy notes that make this dish irresistible.

• 4 medium ripe tomatoes: Roma, plum, or vine tomatoes work best for their juicy flesh and natural sweetness that softens beautifully during cooking.
• 6 large eggs: Provide a rich, velvety texture and protein-packed satisfaction to the dish.
• 1 green onion: Finely chopped and divided into white and green parts for flavor layering and a fresh garnish.
• ¼ cup cold water: Helps blend and balance the sauce as well as soften the tomatoes perfectly.
• 1 teaspoon sesame oil: Adds that classic aromatic nuttiness essential to Chinese cuisine.
• 1.5 tablespoons vegetable oil: A neutral oil that allows flavors to shine without overpowering the dish.
• 3 tablespoons ketchup: The secret sauce ingredient bringing sweetness, tang, and color.
• ½ tablespoon cornstarch (or tapioca/potato starch): Thickens the sauce to a luscious coat for eggs and tomatoes.
• 2 teaspoons white sugar: Balances the acidity of tomatoes and ketchup for a smooth finish.
• ¾ teaspoon salt: Enhances the overall flavor without overwhelming it.
• ½ teaspoon Shaoxing wine (optional): Adds depth and traditional flair but can be skipped for simplicity.
• ½ teaspoon thinly sliced ginger: Brings a bright, slightly spicy note to lift the dish.

How to Make Easy 10-min

Step 1: Prepare the Sauce and Eggs

Start by combining all the sauce ingredients in a small bowl—ketchup, sugar, salt, cornstarch, Shaoxing wine, ginger slices, and cold water. This will come together quickly but sets up the perfect glaze for your tomatoes and eggs. In another bowl, crack the eggs and add the sesame oil, then beat until smooth and uniform. The sesame oil is a trick for extra silkiness and aroma, so don’t skip it!

Step 2: Cook the Eggs Softly

Heat one tablespoon of vegetable oil in a large non-stick pan over medium heat. Pour in your egg mixture and gently scramble until they just start to hold shape but remain moist and a bit runny. This soft scramble ensures the eggs stay tender when mixed later. Remove them from the pan and set aside to avoid overcooking while you prepare the next step.

Step 3: Sauté Onions and Tomatoes

Add the remaining half tablespoon of oil to the pan, then toss in the white parts of your green onion. Let them sizzle for about 5 seconds — just long enough to release their mild oniony fragrance. Immediately add your chopped tomatoes and the quarter cup of cold water. Cook for 2 to 3 minutes, stirring gently until the tomatoes soften, their skins start to peel away, and juicy sweetness fills the pan.

Step 4: Combine and Thicken the Sauce

Pour the sauce mixture over your softened tomatoes and let the whole thing simmer for 1 to 2 minutes. The sauce thickens nicely, becoming glossy and clinging to every tender tomato piece. This step is where all those simple ingredients transform into the irresistible tangy-sweet base that defines the dish.

Step 5: Fold in the Eggs and Finish

Return the cooked eggs gently to the pan, folding them slowly into the tomato sauce. Be careful not to break up the eggs too much; you want those large, fluffy chunks mingling beautifully with the tender tomatoes. Once everything is combined and just heated through, turn off the heat and sprinkle the remaining green parts of the onions on top as a fresh, crisp finish.

How to Serve Easy 10-min

Garnishes

Adding a sprinkle of chopped green onion tips before serving brings a delightful crunch and a pop of color that brightens the whole dish. For a bit of warmth, a dusting of freshly ground white pepper or a few drops of chili oil can introduce a subtle kick that balances the sweetness.

Side Dishes

This stir-fry shines beautifully over a bed of fluffy white rice—the kind that soaks up every bit of that delicious sauce. If you want a lighter option, serve it alongside plain noodles or even steamed greens to round out the meal with fresh textures and flavors.

Creative Ways to Present

For a pretty presentation that impresses dinner guests, try serving the tomato egg stir-fry in a shallow ceramic bowl nestled atop jasmine or sticky rice. Garnish with a few sprigs of cilantro or toasted sesame seeds for some extra visual appeal and a burst of nuttiness. You can even stuff the combo into lettuce cups for a fresh, handheld twist perfect for casual meals.

Make Ahead and Storage

Storing Leftovers

This Easy 10-min dish will keep well in an airtight container in the refrigerator for up to 2 days. The eggs and tomatoes may release some extra liquid over time, so give it a gentle stir before reheating.

Freezing

Because of the soft scrambled eggs and juicy tomatoes, freezing is not recommended as the texture can become watery and grainy upon thawing. It’s best enjoyed fresh or refrigerated.

Reheating

Reheat gently over low heat in a non-stick pan or microwave in short bursts, stirring occasionally to prevent the eggs from drying out. Add a splash of water or broth if the sauce has thickened too much to keep that silky texture intact.

FAQs

Can I substitute the ketchup with something else?

Absolutely! Some people like to use tomato paste mixed with a little sugar and vinegar for a fresher taste, but ketchup adds a perfect balance of sweetness and tanginess that’s super convenient for this dish.

Is Shaoxing wine necessary?

It adds a lovely authentic flavor, but if you don’t have any on hand, dry sherry works well, or simply skip it. The dish will still taste fantastic without it.

Can I use other types of tomatoes?

Roma, plum, and vine tomatoes are preferred due to their balance of sweetness and firmness, but any ripe, juicy tomatoes will work as long as they’re fresh and flavorful.

How do I make sure the eggs stay soft and fluffy?

Beat the eggs well with sesame oil and cook them just until they start to set but are still moist. Removing them early from the heat prevents overcooking, keeping the texture tender when combined with the tomatoes.

Is this recipe suitable for beginners?

Definitely! The Easy 10-min Chinese Tomato Egg Stir-Fry is straightforward, quick, and forgiving, making it a fantastic introductory Chinese dish for those new to cooking or those pressed for time.

Final Thoughts

If you haven’t tried this Easy 10-min Chinese Tomato Egg Stir-Fry yet, you’re in for a treat that’s quick, comforting, and endlessly satisfying. The harmony of flavors and textures makes it feel like a warm hug after a long day, and with such simplicity, it’s easy to whip up anytime. Trust me, once you make this, you’ll be coming back for seconds faster than you think—your new favorite easy go-to is right here!