What is Chinese Tomato Egg Stir-Fry?
Chinese tomato egg stir-fry is a classic Chinese dish for many Chinese people. Growing up this was my absolute favourite dish that my mother would make. The flavours of this simple dish are delicious and it’s definitely a savoury and comforting meal. If you’ve had it before, you know why you love this dish so much and would want to make it again. For those that haven’t had it yet, it may not sound like much but I promise you it sure is delicious! Everyone has their own take on this dish but below is my take on how to make this classic Chinese dish. I hope you enjoy!
Quick, easy, and affordable!
Super Versatile
This dish pairs nicely with protein like fried tofu, chicken, or beef. It also tastes great adding in extra vegetables like zucchini. It’s super versatile and always tastes great!
- Author: Cookingwithchow
- Course: Dinner/ Lunch
- Servings: 2-3
- Prep Time: 5
- Cook Time:10-15
- Total Time: 15-20
INGREDIENTS
- 4 eggs
- 1/2 white onion (diced)
- 2 tbsp minced garlic
- 2 medium sized tomatoes (roughly chopped into wedges)
- 1/4 cup water
- 1/8 cup ketchup
- 2 tsp Chicken Bouillon seasoning
- 2 tbsp sugar/ honey
- 1/4 tsp salt
- 1 stalk of scallion (chopped)
DIRECTIONS
- Mix together 4 eggs with a pinch of salt and pepper in a bowl. Heat up your nonstick pan to medium-high heat with 1 tbsp of olive oil. Once the pan is hot, pour your eggs into the pan and cook for 1-2 minutes. Once the egg is fluffy and just about done, remove from heat right away onto a separate bowl.
- In the same nonstick pan, add 1 tsp of oil, white onion, and garlic. Cook until fragrant for 3-4 minutes. Add in your chopped tomatoes and water and cover with a lid on medium heat for 5-7 minutes until softened.
- Once the tomato is softened, add in your ketchup, chicken bouillon seasoning, sugar/honey, and salt.
- Once the sauce has thickened and is to your taste, add in your cooked egg.
- Garnish with your chopped scallion and serve on a bowl of rice/ quinoa!
Let me know how you enjoy this recipe in the comments below! Stay tuned for more recipes!
xx, CWC
