Chinese tomato and eggs stir-fry is a dish I fondly remember from my childhood. It’s a common dish in China and is typically served as a main. It’s fast, easy, and made with simple everyday ingredients.
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Chinese Tomato and Eggs Recipe
Ingredients
Servings: 2
- 2 full-sized heirloom tomatoes
- 2 whole pasteurized eggs
- 1 stalk green onion
- 1 tsp low-sodium tamari
- 2 tbsp avocado oil
- salt and pepper to taste
- serve with rice
Cookware & Tools:
- Deep sauté pan
- Wooden spoon
- Kitchen knife
How to Make Chinese Tomato and Eggs (Step-by-Step)
Step 1. Prepare the Ingredients
In a small mixing bowl, crack 2 eggs and stir well. Slice the green onions and separate the white part from the green part of the onion. Dice 1 tomato into smaller pieces and the other tomato into larger chunks.
Step 2. Cook the Eggs 80% of the Way
In a sauté pan on high heat, add the oil until it is hot but not smoking. Add the egg mixture to the pan and allow it to puff up. After the egg is about 80% of the way cooked, remove it from the pan and set it aside.
Step 3. Cook the Small, Diced Tomatoes
Turn the heat to medium-low. Add the white part of the green onions and sauté for about 1 minute. Add the small, diced tomatoes and tamari. You’ll want to cook for about 2 to 3 minutes, or until the tomatoes have turned into a paste.
Step 4. Add the Remaining Items & Finish Cooking
Finally, add the larger diced tomatoes to the pan and sauté for about 2 to 3 minutes, or until soft. Add the scrambled eggs back in and break them up into smaller pieces. Garnish with remaining green onions and serve with rice.
Did you make this recipe? Please leave a comment and star rating below! I’d love to hear from you.
Simple Chinese Tomato and Eggs
Ingredients
- 2 tomatoes
- 2 eggs
- 1 stalk green onion
- 1 tsp low-sodium tamari
- 2 tbsp avocado oil
- salt and pepper to taste
- serve with rice
Instructions
- Crack 2 eggs into a small mixing bowl and stir until it’s well mixed. Sliced the green onions and separate the white part from the green part of the onion. Lastly, dice 1 tomato into smaller pieces, and dice the other into larger chunks.
- Heat the pan first, then add avocado oil. Add the egg mixture to the pan and allow it to puff up. When the egg is about 80% of the way cooked, remove it from the pan and set it aside.
- Turn the heat to medium-low. Add the white part of the green onions and sauté for about 1 minute. Then, add the small, diced tomatoes and tamari. Cook for about 2 to 3 minutes, or until the tomatoes have turned into a paste.
- Add the larger, diced tomatoes and sauté for about 2 to 3 minutes, or until soft. Add the scrambled eggs back in and break them up into smaller pieces. Garnish with remaining green onions and serve with rice.
