This beloved Chinese home-style stir fry pairs fluffy scrambled eggs with sweet, juicy tomatoes in a lightly seasoned savory sauce. Ready in under 20 minutes, it is the ultimate comfort dish served over steamed rice for an effortless family meal.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 195 kcalCalories
- 13 gFat
- 3 gSaturated Fat
- 9 gCarbs
- 2 gFiber
- 6 gSugar
- 11 gProtein
- 410 mgSodium
- 430 mgPotassium
- 65 mgCalcium
- 2 mgIron
- 20 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the stir fry
- 4 large eggs, lightly beaten
- 3 medium ripe tomatoes (about 500 g), cut into wedges
- 3 scallions, white and green parts separated and sliced
- 2 garlic cloves, minced
- 3 tablespoons vegetable oil, divided
- 1 teaspoon sugar
- 1 teaspoon light soy sauce
- 1/2 teaspoon salt, plus more to taste
Directions
- Crack the eggs into a bowl, add 1/4 teaspoon of the salt, and beat until the yolks and whites are fully combined and slightly frothy.
- Heat 2 tablespoons of oil in a wok or large skillet over medium-high heat until just shimmering, then pour in the beaten eggs.
- Let the eggs set for about 20 seconds, then gently scramble into soft fluffy curds; immediately transfer them to a plate and set aside.
- Add the remaining 1 tablespoon of oil to the same pan, then sauté the garlic and scallion whites for about 20 seconds until fragrant.
- Add the tomato wedges, sugar, and a pinch of salt, and stir-fry for 2 to 3 minutes until the tomatoes soften and release their juices.
- Pour in 2 tablespoons of water and the soy sauce, and simmer for 1 to 2 minutes more until a light sauce forms.
- Return the scrambled eggs to the pan and gently toss with the tomatoes for about 30 seconds to warm through without breaking the curds.
- Taste and adjust the seasoning with more salt if needed, sprinkle the scallion greens over the top, and serve hot with steamed rice.
Cook’s Notes
- Choose ripe but firm tomatoes so they hold their shape; very soft tomatoes will turn the dish into a watery sauce.
- A small pinch of sugar is the classic trick to balance the natural acidity of the tomatoes without making the dish sweet.
- Pull the eggs out of the pan while they are still slightly soft since they will keep cooking when reheated in the tomato sauce.
- For a glossier sauce and a touch of extra umami, stir in 1/2 teaspoon of ketchup or a few drops of sesame oil at the end.
- Serve immediately over a bowl of fluffy steamed white rice to soak up the savory tomato juices.
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