Scrambled eggs and tomatoes stir-fry is by far one of my favorite Chinese dishes to eat at restaurants, but it’s even easier to create at home! It is a staple dish in Chinese households so you will also be able to find it in basically any restaurant in China, should you decide to travel her one day. The best part is that in a restaurant, this is like 14 RMB per plate (about $2.02).
Like the other recipes I post here, I will give the recipe first so you don’t have to dig through a back story about the long lost tomato that fell out of my bag and rolled across… you get the picture.
So this portion can be served to many or one, but remember when making your food dishes in China, we tend to share, so if you are eating with someone or multiple someones, you can double this recipe.
Watch the Video!
Mike Chen from Strictly Dumpling has one of the best videos out there when it comes to making this dish.
Scrambled Eggs & Tomatoes Stir-Fry Recipe
This recipe is so good and easy it’s amazing no one else thought of it first. With just a few ingredients you can make it in a wok without a problem.
Prep Time: 5 Mins
Cook Time: 30 minutes
What you’ll need:
- 2-3 ripe and juicy tomatoes
- 3 large eggs
- 2 large cloves of garlic
- Cooking oil
- Salt
- 1 teaspoon sugar
- Scallions or leek
- White or Brown Rice
*Before you start anything, your rice should already be going in the rice cooker.
Start by chopping your garlic gloves into fine pieces. Next slice your tomatoes into average thickness. Then crack your eggs into a bowl and beat them very very well. Next, heat up your wok or frying pan. About 2-3 tablespoons of oil and add your garlic.
*If you Google this recipe, you’ll notice that a lot of videos start with cooking the eggs first, but I like cooking my tomatoes with my garlic first. You can do it either way, really.
Add your tomatoes, a teaspoon of sugar, and a desired amount of salt. Then cook them on medium-high heat until they start to accumulate quite a bit of juice. If you notice your tomatoes aren’t super juicy, cover your pan. After a few minutes, place your cooked tomatoes in a bowl and cover them.
Add 2-3 tablespoons of oil to your pan and then add your eggs. Scramble them very well and make sure the eggs are not runny. After your eggs are cooked all the way through, add your cooked tomatoes back in and sautee together for 1-2 minutes. Add your green onion or leek and then serve.
This should be a very saucy dish. If you need a visual, watch the video below.
This scrambled eggs and tomatoes dish is best served with white or brown rice.
*When it comes time to add your tomatoes to the eggs, you want to make sure your eggs are cooked very well or else the tomato juices and uncooked eggs will mix in a weird way.
Health Benefits
My mother actually says eating scrambled eggs and tomatoes together helps with digestion. I don’t know how true that is, but I do know it is a healthy source of protein and veggies. This dish is also very low in calories, especially when shared with others. However, don’t be ashamed if you happen to eat 4 servings by yourself. It’s that delicious.
Scrambled eggs and tomatoes stir-fry is also a great dish for those vegetarian bellies in China who are sad-facing at all the meat-eater dishes roaming about banquet tables. You’re welcome!
If you like this recipe, visit my post on making your own Ba Bao Cha at home!
