This Chinese stir-fried tomato egg is my all-time favourite quick and easy dinner to make in a pinch. It’s a classic homestyle Chinese dish that comes together so quickly and easily, and it really is so much greater than the sum of its parts. Every time I make this Chinese stir-fried tomato egg, I’m astounded at how flavourful and satisfying it is: you simply need to try it to understand! The silky tomato sauce swirls together with the gently scrambled eggs to create such a comforting dish. Plus, it’s an affordable vegetarian dinner that’s packed with protein, so it’s a great one to add to your weeknight dinner roster.
Related: Quick and Easy Shrimp Stir-Fry
ingredients
Cornstarch slurry
Stir Fry
directions
In a small bowl, whisk together water, corn starch, ketchup, sugar and MSG if using.
In another small bowl, whisk together eggs, sesame oil and a pinch of salt.
Heat a large pan over medium-high and drizzle with 1 tablespoon neutral oil to coat. Add green onion whites to pan and let sizzle for 30 seconds, then add in eggs.
Scramble eggs until just cooked through, then remove from pan and set aside.
Return pan to heat, drizzle with remaining 1 tablespoon, then add ginger and tomatoes to pan and sprinkle with a pinch of salt.
Stir fry until the tomatoes have cooked down and reached a jammy consistency, then add in corn starch slurry. It will thicken very quickly.
Add eggs back to pan, stir to combine with tomatoes and remove from heat. Taste and season with additional salt as needed. Remove and discard ginger.
Serve tomato egg stir fry over steamed jasmine rice and top with remaining green onion greens.
