Tomato and Egg Stir-fry
This Chinese vegetarian builds tomatoes, scallion and shaoxing wine into a crowd-pleasing meal you can have ready in about 60 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 6 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 6 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Egg
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Core the tomatoes and cut into 8 wedges each; mince the garlic and slice the scallion, keeping the white and green parts apart.
- Crack the eggs into a bowl, season with a pinch of salt and the white pepper, and beat thoroughly until the yolks and whites are completely combined.
- Heat 2 tbsp oil in a nonstick pan over medium-high heat, pour in the eggs, and as they begin to set draw the edges to the centre so large soft curds form, removing them while still glossy and slightly underdone, about 45 seconds.
- Add the last 1 tbsp oil to the pan with the garlic and scallion whites, fry for 15 seconds, then add the tomatoes, sugar and ketchup and cook for 4 minutes until softened and juicy.
- Splash in the shaoxing wine, return the scrambled eggs to the pan, and fold gently for about 30 seconds so the eggs stay soft and absorb the tomato sauce.
- Adjust salt, scatter over the scallion greens, and serve hot with rice.
You'll use: Frying pan / skillet · Pan
Ingredient substitutions
- Eggs
- ¼ cup unsweetened applesauce (baking) · 1 tbsp ground flax + 3 tbsp water per egg
What to serve with Tomato and Egg Stir-fry
- Kung Pao Chicken Chicken
- Kung Po Prawns Seafood
- Ma Po Tofu Beef
- Wontons Pork
Tips & common questions
How long does Tomato and Egg Stir-fry take to make?
About 60 minutes from start to finish — an estimate based on the 6 steps and 10 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of eggs?
Try ¼ cup unsweetened applesauce (baking). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Tomato and Egg Stir-fry vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Original recipe — developed in-house by Consomee. How we source, test & correct recipes.
Tomato and Egg Stir-fry is an original Chinese recipe developed in-house by Consomee. Photo: Hunan cuisine, stir-fried tomato with eggs.jpg by Huangdan2060, CC BY 3.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.