10-Minute Chinese Tomato Egg Stir Fry
The 10-Minute Chinese Tomato Egg Stir Fry is a quick and satisfying dish that brings the vibrant flavors of Chinese cuisine to your table in no time. This delightful recipe combines the sweetness of ripe tomatoes with fluffy scrambled eggs, all brought together in a savory sauce that’s sure to tantalize your taste buds. Ideal for busy weeknights or a cozy weekend meal, this versatile dish can be enjoyed for breakfast, lunch, or dinner. Pair it with steamed rice or savor it on its own for a wholesome and nutritious option rich in protein and essential vitamins.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir Fry
- Cuisine: Chinese
Ingredients
Scale
- 2 tbsp vegetable oil
- 5 large eggs
- Pinch of salt and white pepper
- 3 cloves garlic (minced)
- 1 green onion (chopped)
- 2 medium tomatoes (cut into wedges)
- 2 tbsp ketchup
- 1 tbsp oyster sauce
- 1/2 tbsp sugar
- 1/3 cup water
- 1 tsp sesame oil
Instructions
- In a medium bowl, crack the eggs, season with salt and pepper, and beat until smooth.
- Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Pour in the beaten eggs and gently stir until just set but slightly runny. Remove from pan and set aside.
- Add remaining oil to the wok, sauté garlic and the white parts of green onion until fragrant.
- Stir in tomato wedges along with ketchup, oyster sauce, sugar, and water; cook until tomatoes soften.
- Return scrambled eggs to the wok, combine gently, adjust seasoning if needed, drizzle with sesame oil, and garnish with green onions.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 305
- Sugar: 6g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 370mg