Name: 10-Minute Chinese Tomato Egg Stir Fry Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Chinese
Ingredients: 5 large eggs; Pinch of salt; Pinch of white pepper or black pepper; 3 cloves garlic, minced; 1 green onion, chopped (divided); 2 medium-sized tomatoes, cut into 8 wedges; 2 tbsp ketchup; 1 tbsp oyster sauce or soy sauce; 1/2 tbsp sugar; 1/3 cup water; 1 tsp sesame oil; 2 tbsp vegetable oil, divided

If you’re looking for a quick, comforting dish that feels like a warm hug on a plate, then this 10-Minute Chinese Tomato Egg Stir Fry Recipe is going to become your new weeknight go-to. I love how fast it comes together, making it perfect when you want a tasty meal without the fuss. The combination of sweet-tangy tomatoes with fluffy scrambled eggs is something I always crave, especially after a busy day.

What makes this 10-Minute Chinese Tomato Egg Stir Fry Recipe so special is its simplicity and depth of flavor. Plus, it’s incredibly versatile—you can whip it up with just a few pantry staples, and it pairs beautifully with rice or noodles. When you make this at home, you’ll have a delicious, restaurant-style dish in the time it takes to boil some water, and honestly, that’s something worth celebrating in your kitchen!

Ingredients You’ll Need

The magic behind this dish lies in the balance of fresh ingredients and simple seasonings that come together effortlessly. I always recommend using ripe, juicy tomatoes for the best flavor, and fresh eggs make all the difference when scrambling.

Vegetable oil: Use a neutral oil for stir-frying to keep the flavors bright and clean.
Eggs: Fresh large eggs scramble up beautifully and add protein to the dish.
Salt and white or black pepper: These seasonings help enhance the eggs without overpowering the tomatoes.
Garlic: Fresh minced garlic boosts the savory depth—don’t skip it!
Green onion: Dividing it helps get some into the eggs and some sprinkled on top for freshness.
Tomatoes: Medium-sized and cut into wedges—ripe ones work best as they’ll breakdown nicely.
Ketchup: Adds a sweet-tart richness that’s classic in this recipe.
Oyster sauce or soy sauce: I often use oyster sauce for a subtle umami kick but soy sauce works too.
Sugar: Just a touch to balance acidity from the tomatoes.
Water: Helps create a light sauce and keeps the dish moist.
Sesame oil: A finishing drizzle gives a lovely nutty fragrance that really makes the dish pop.

Variations

I like to customize this 10-Minute Chinese Tomato Egg Stir Fry Recipe depending on what’s in my fridge or the season. It’s such a flexible recipe that welcomes little tweaks—so don’t hesitate to make it your own!

Add bell peppers or onions: For crunch and extra sweetness, I sometimes toss in sliced peppers with the tomatoes.
Use chili oil or fresh chilies: If you like a kick, a bit of heat wakes up the flavors really well.
Make it vegan: Replace eggs with tofu scramble and adjust seasoning to your taste.
Swap oyster sauce for tamari: For a gluten-free version that still packs umami.
Fresh herbs: Try cilantro or Thai basil for adding a fragrant twist before serving.

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

Step 1: Whisk and Season Your Eggs

Start by cracking your eggs into a bowl with a pinch of salt and white or black pepper. Whisk them well until the mixture is smooth and a bit frothy—that extra air makes the scrambled eggs tender and fluffy. I find seasoning the eggs at this stage helps bring out their flavor when they cook quickly in the pan.

Step 2: Cook the Eggs Lightly

Heat 1 tablespoon of vegetable oil in your wok or skillet over medium heat. Pour in the eggs and cook gently, stirring slowly to get soft curds. Don’t overcook here—just until the eggs look mostly set but still moist. Remove them from the pan and set aside to prevent drying out.

Step 3: Sauté Garlic and Tomatoes

Add the remaining tablespoon of vegetable oil to the pan, then toss in the minced garlic and half the green onion. Stir until fragrant, about 30 seconds—that’s when your kitchen starts smelling amazing. Then add the tomato wedges and stir-fry gently on medium heat until they soften and release their juices, around 2-3 minutes.

Step 4: Build the Sauce

Now stir in ketchup, oyster sauce (or soy sauce), sugar, and water. This combo creates that sweet and savory balance you’re looking for. Let everything bubble lightly so the sauce thickens and coats the tomatoes—about 2 minutes is perfect. Taste and adjust if you want more sweetness or a salty kick.

Step 5: Finish with Eggs and Sesame Oil

Return the eggs to the pan, gently folding them into the tomato sauce. Cook for just a minute to warm everything through—remember, you want those eggs to stay tender and not rubbery. Finish with a drizzle of sesame oil and the rest of your chopped green onion for freshness and aroma. That’s it—you’re ready to serve!

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

In a white bowl, there is a layer of white cooked rice taking up half the space on one side. On the other side, there is a colorful mix of scrambled eggs with bright yellow and soft texture, mixed with vibrant red pieces of cooked tomato. The egg and tomato mixture is sprinkled with small pieces of fresh green onion on top. The bowl is placed on a beige cloth with a shiny golden spoon nearby, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this dish with some fresh chopped green onions and a sprinkle of toasted sesame seeds for a little crunch. Sometimes I even add a few thin slices of fresh chili or a drizzle of chili oil if I want a bit of heat. The garnishes make the dish feel more special and add layers of texture and flavor that you’ll notice happily with each bite.

Side Dishes

This 10-Minute Chinese Tomato Egg Stir Fry Recipe pairs wonderfully with steamed jasmine rice to soak up all the delicious sauce. I also like serving it alongside a light cucumber salad or some simple stir-fried greens like bok choy to keep the meal balanced and fresh. If you’re in a hurry, a bowl of plain noodles is an easy and satisfying option too.

Creative Ways to Present

For dinner parties or when I want to impress, I like to plate this dish in a shallow bowl and garnish with edible flowers or microgreens to add a pop of color. Another fun idea is to serve it inside hollowed-out tomatoes or alongside a colorful vegetable stir fry for a vibrant spread. It’s simple but makes the meal feel special.

Make Ahead and Storage

Storing Leftovers

I usually store leftover tomato egg stir fry in an airtight container in the fridge for up to 2 days. The eggs hold up well, and the sauce keeps everything moist. Just be sure to cool it fully before refrigerating to avoid sogginess.

Freezing

Freezing this dish isn’t my favorite because the texture of eggs can change after thawing, sometimes becoming rubbery. But if you want to freeze it, portion it out tightly in freezer-friendly containers and consume within one month. Thaw it slowly in the fridge before reheating gently.

Reheating

I reheat leftover 10-Minute Chinese Tomato Egg Stir Fry Recipe on low heat in a skillet with a splash of water or broth to keep the eggs tender and prevent drying out. Stir gently until warmed through—microwaving works too, but watch the time to avoid overcooking the eggs.

FAQs

Can I use canned tomatoes instead of fresh for this recipe?

While fresh tomatoes bring the best texture and flavor to the 10-Minute Chinese Tomato Egg Stir Fry Recipe, canned tomatoes can be used in a pinch. Choose diced canned tomatoes with minimal added salt or seasoning. Keep in mind that the texture might be softer, and you may want to reduce the water slightly to avoid a watery sauce.
What’s the secret to fluffy eggs in this stir-fry?

The key is to whisk the eggs well until slightly frothy and to cook them over medium heat just until soft curds form. Removing the eggs from the heat early prevents overcooking and keeps them tender when combined with the tomato sauce later.
Can I make this recipe gluten-free?

Absolutely! Swap out oyster sauce with gluten-free tamari or coconut aminos and make sure your ketchup is gluten-free as well. Otherwise, the rest of the ingredients are naturally gluten-free.
How do I adjust the sweetness or tanginess?

Taste the sauce once you add the ketchup and sugar—if it’s too sweet, add a splash of vinegar or a little more soy sauce; if it’s too tangy, add a bit more sugar or ketchup. It’s all about balancing to your preference!
Is this dish suitable for meal prep?

Yes, though it’s best eaten fresh, the 10-Minute Chinese Tomato Egg Stir Fry Recipe can be portioned for next-day meals. Just store it separately from rice or noodles and reheat gently to keep the eggs from getting rubbery.

Final Thoughts

This 10-Minute Chinese Tomato Egg Stir Fry Recipe holds a special place in my heart because it’s such a quick fix for those days when you want comfort food without the wait. It’s simple, flexible, and incredibly satisfying—just the way I like my weeknight dinners. Give it a try; I promise you’ll appreciate having this speedy, tasty recipe in your cooking repertoire as much as I do.