Authentic Chinese Food: Stir - Fried Tomato & Egg 番茄炒蛋

kungpaohottie's picture

Mar. 22, 2012

Stir-Fried egg and tomato is one of my favorite dish when I was a child, and I continue loving this dish for its unique sweet sour taste growing up. My recipe takes less then ten minutes to cook, and it is a fantastic dish for the whole family to enjoy!


For the eggs
Cooking oil 3 Tablespoon (As needed)
Eggs 5 Medium , beaten
Salt 1 Pinch
For the tomatoes
Cooking oil 2 Tablespoon
Green onion stalks 1 Medium , chopped
Tomatoes 4 Large , sliced into pieces
Salt 1 1/2 Teaspoon
Sugar 1 Tablespoon



1. Beat eggs with a pinch of salt to the beaten mixture. Set aside.


2. Heat the wok over high heat, and then pour cooking oil.

3. When the wok is really hot, pour the beaten eggs (the egg will get less sticky when the wok is hotter). Stir to scramble the eggs.

4. Take out the well done scrambled egg and set aside.

5. Heat the wok with some cooking oil over high heat again, and stir fry the chopped green onion quickly for about 15-20 seconds.

6. Add sliced tomatoes, salt and sugar to the wok, continue to stir fry for a few seconds. Cover and let cook for 3 minutes or until the tomatoes turn watery and pasty.

7. Add scrambled eggs when tomato mixture is soft and cook for another 30 seconds until the liquid starts to bubble.


8. Serve hot over a bowl of rice.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 293Calories from Fat 218

 % Daily Value*

Total Fat 25 g38.5%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 877 mg36.54%

Total Carbohydrates 12 g4%

Dietary Fiber 2 g8%

Sugars 9 g

Protein 9 g18%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet