Main CourseDinner

Stir-fried Tomato and Egg

Name: Stir-fried Tomato and Egg
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: chinese
Ingredients: 4 pcs egg; 3 pcs tomato cut into wedges; 2 clove garlic minced; 2 pcs scallion chopped; 1 tbsp soy sauce; 1 tbsp ketchup; 0.5 tsp sugar; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbsp vegetable oil; 1 tsp cornstarch; 2 tbsp water

Experience the comforting flavors of this classic Chinese stir-fry, featuring fluffy, tender scrambled eggs and juicy, ripe tomatoes bathed in a savory, slightly sweet sauce. This quick and satisfying vegetarian dish is perfect for a weeknight meal, offering a delightful balance of textures and umami that pairs beautifully with steamed rice or noodles.

An original recipe by Forkin

Total time: 30 min
Serves: 2
Difficulty: Easy
Per serving: 361 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

4 pcsegg
3 pcstomato, cut into wedges
2 clovegarlic, minced
0.5 tspsalt
0.25 tspblack pepper
2 tbspvegetable oil

garnish

2 pcsscallion, chopped

sauce

1 tbspsoy sauce
1 tbspketchup
0.5 tspsugar

slurry

1 tspcornstarch
2 tbspwater

Equipment

Large non-stick pan · Wok (optional) · 3× Mixing bowls · Whisk · Spatula · Chef's knife · Cutting board

The method

Step by step

1
Crack the eggs into a medium mixing bowl, add a pinch of salt and a dash of black pepper, then whisk vigorously until the yolks and whites are fully combined and slightly frothy.
About 1 min
Cook’s note: Whisking thoroughly incorporates air, leading to fluffier scrambled eggs.
2
Heat 1 tablespoon of vegetable oil in a large non-stick pan or wok over medium-high heat until it shimmers.
About 1 min
Cook’s note: Ensure the pan is hot enough before adding eggs to prevent sticking and achieve a good sear.
3
Pour the whisked eggs into the hot pan and cook, gently pushing the cooked edges towards the center with a spatula, until the eggs are lightly scrambled, just set, and still moist, about 1 to 2 minutes.
About 2 min
Cook’s note: Avoid overcooking the eggs; they should remain soft and slightly underdone as they will cook further when returned to the pan.
4
Carefully transfer the scrambled eggs from the pan to a clean plate and set aside.
5
Add the remaining 1 tablespoon of vegetable oil to the same pan over medium-high heat.
6
Add the minced garlic to the hot oil and stir-fry for 30 seconds until it becomes fragrant and lightly golden.
About 1 min
Cook’s note: Be careful not to burn the garlic, as it can turn bitter quickly.
7
Add the tomato wedges to the pan and stir-fry for 3 to 4 minutes, stirring occasionally, until they begin to soften and release their juices.
About 4 min
Cook’s note: Cooking the tomatoes until they slightly break down helps create a rich, flavorful sauce base.
8
In a small bowl, whisk together the soy sauce, ketchup, sugar, the remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to create the sauce mixture.
About 1 min
Cook’s note: Taste the sauce mixture before adding it to the pan and adjust seasonings if desired.
9
Pour the prepared sauce mixture over the softened tomatoes in the pan and stir well to combine, ensuring the tomatoes are evenly coated.
About 1 min
10
Return the reserved scrambled eggs to the pan with the tomatoes and sauce, gently folding them in.
11
In a separate small bowl, whisk together the cornstarch and 2 tablespoons of water until no lumps remain, forming a smooth slurry.
About 1 min
Cook’s note: A well-mixed cornstarch slurry is crucial for a smooth, lump-free sauce.
12
Pour the cornstarch slurry into the pan, stirring constantly, and cook for about 1 minute until the sauce thickens to your desired consistency.
About 1 min
Cook’s note: The sauce will thicken quickly; continue stirring to prevent it from clumping.
13
Remove the pan from the heat, garnish generously with chopped scallions, and serve immediately.
Cook’s note: Fresh scallions add a vibrant color and a mild oniony crunch that complements the dish beautifully.

Per serving

Nutrition

67%Score

Calories: 360.6kcal
Protein: 17.1g
Carbs: 15.5g
Fat: 26.5g
Fibre: 2.8g
Sugar: 9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Cook’s note:

This dish is best served immediately with a side of steamed white rice to soak up all the delicious sauce. For a heartier meal, consider adding some pan-fried tofu or chicken. A light, crisp lager or a jasmine tea would pair wonderfully with the flavors of this stir-fry.

Storage

Store leftover Stir-fried Tomato and Egg in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or on the stovetop over medium-low heat until warmed through. Add a splash of water or broth if the sauce has thickened too much.