Dinner

10-Minute Chinese Tomato Egg Stir Fry Recipe

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 and white pepper (or black pepper); 2 tbsp vegetable oil (divided); 3 cloves garlic, minced; 1 green onion, chopped (divide white and green parts); 2 medium-sized tomatoes, cut into 8 wedges each; 2 tbsp ketchup; 1 tbsp oyster sauce (or soy sauce); 1/2 tbsp sugar; 1/3 cup water; 1 tsp sesame oil

ByHugo Harnd April 22, 2026April 22, 2026

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Introduction

Chinese Tomato Egg Stir Fry is a quick and flavorful dish that combines the sweetness of tomatoes with fluffy scrambled eggs. Ready in just 10 minutes, it’s perfect for a simple weeknight meal that feels comforting and fresh.

A round white bowl holds two main layers: on one side, soft white rice with a fluffy texture, garnished lightly with small green onion rings; on the other side, a vibrant scrambled egg layer mixed with bright red tomato chunks, cooked to a soft texture with slightly glossy surfaces from the sauce, and sprinkled with chopped green onions for contrast. The bowl sits on a rough beige napkin on a wooden table, with a blurred green plant and glass bottles in the background, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp vegetable oil (divided)
5 large eggs
Pinch of salt and 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

Instructions

Step 1: Crack eggs into a medium bowl and season with salt and pepper. Beat until smooth and set aside.
Step 2: Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Add the eggs and cook, stirring lightly until just set but still slightly runny. Pour the eggs back into the bowl and wipe out the wok.
Step 3: Add the remaining tablespoon of oil to the wok. Stir in the minced garlic and the white parts of the chopped green onion. Cook until fragrant, about 15 seconds.
Step 4: Add tomatoes, ketchup, oyster sauce, sugar, and water. Stir and cook until the tomatoes soften, about 1 to 2 minutes.
Step 5: Pour the cooked eggs back into the wok and gently stir to combine with the tomato mixture. Taste and add salt if needed. Finish by drizzling sesame oil over the dish and garnish with the green onion tops. Serve immediately and enjoy!

Tips & Variations

For a vegetarian version, replace oyster sauce with soy sauce or mushroom sauce.
Use ripe, juicy tomatoes for the best sweet and tangy flavor.
Add a pinch of chili flakes if you like a little heat.
Serve over steamed rice or with plain noodles for a complete meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to avoid overcooking the eggs and drying them out.

How to Serve

A white bowl filled halfway with fluffy white rice as the base layer, topped with golden-yellow scrambled eggs mixed with bright red tomato pieces that look soft and juicy, garnished with small chopped green onions scattered across the egg layer. The bowl sits on a white marbled surface with a beige cloth around it and a gold spoon in the background near some green-striped leaves. The lighting is natural and soft, highlighting the colors and textures of the dish. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tomatoes instead of ketchup?

Yes, fresh tomatoes are the main ingredient and ketchup is added for sweetness and tang. You can reduce or omit ketchup if you prefer a fresher, less sweet taste.

Is there a substitute for sesame oil?

If you don’t have sesame oil, you can omit it or use a mild toasted oil like nut or peanut oil to add a subtle nutty flavor.