This 10 Minute Tomato Egg Stir Fry is dedicated to my son who LOVES eggs. It’s his favorite food in the entire world. And lucky me. Because eggs are one of the easier things to cook, with no meal prep needed! The sweet and sour notes of the tomato egg stir fry make this an excellent variation on the traditional scrambled egg.
TIPS
- My family likes fluffy big chunks of eggs. Once you pour the whisked egg in the pan, you can start “scrambling” the egg. However, this will result in small thin pieces of eggs. To get fluffy big chunks of egg, make sure the pan is hot (smoking hot) before pouring the whisked egg into the pan. Let the egg cook for 30 seconds, just until the egg bottom solidifies. During this short time, try your best to not touch the egg with a spatula. Letting the egg cook in peace results in fluffy egg pieces! As you flip the egg to cook the other side, use the spatula to break the egg into smaller pieces/chunks.
- There are many variations to this Tomato Egg stir fry. Some people like it with a lot of sauce so that it can be served over white rice. In this case, use up to 1/2 cup of water. If you like this dish drier, use 1/8-1/4C of water. Just add enough water so that the tomatoes won’t burn in the pan.
10 Minute Tomato Egg Stir Fry
Servings: 4
Ingredients
- 5 eggs
- 4 small tomatoes
- ½ tsp salt (or garlic salt) divided, ¼ tsp for the eggs, ¼ tsp for the tomatoes
- ¼ tsp white / black pepper
- ½ tsp sesame oil
- 1 tsp Shaoxing wine or can substitute with water
- 2 tbsp cooking oil divided, 1tbsp for eggs, 1tbsp for the tomatoes
- 1 tsp sugar
- ¼ C water
- 1 scallion optional
Instructions
- Beat the eggs in a bowl and season with the salt, pepper, sesame oil, and Shaoxing wine, if using.
- Cut the tomatos into wedges (I usually cut each tomato into eighths). Finely chop the scallion.
- Heat the wok / skillet over medium high heat, until it starts to smoke (i.e. the wok/skillet is hot). Add 1 tbsp of cooking oil to the wok/skillet and swirl it around. Add the eggs to the pan and scramble. Set aside.
- Add 1 tbsp of cooking oil to the pan again. Turn the heat to high and stir fry the tomatoes for about 1 minute. Then add 1 tsp of sugar, ¼ tsp of salt, and ¼C water to the pan. Cover the wok/skillet for 2 minutes until the tomatoes soften.
- Uncover the wok/skillet and add the cooked eggs and scallion. Stir fry until the sauce thickens.
- Serve & enjoy!
