Breakfast is my favorite meal of the day, probably because eggs are one of my favorite foods and they are often considered a breakfast food. Chinese stir-fried tomato and eggs is not traditionally served at breakfast, but rather as part of a main meal. I consider it a twist on scrambled eggs and it comes together quickly so, therefore, it is an acceptable breakfast food to me.
What is Chinese Stir-Fried Tomato and Eggs?
It’s really as simple as it sounds—you beat some eggs and cook them with stir-fried tomato. There are many variations on what else is added, though green onions and soy sauce are common elements.
This is a common dish in China and usually served as part of a main course. Although scrambled eggs have been eaten in China for thousands of years, it was only due to more recent Western influence that tomatoes were added.
How to Serve Chinese Stir-Fried Tomato and Eggs
You can serve alone or with rice at any time of the day. Try adding a side of steamed vegetables to make a more substantial dinner, in which case this would probably serve three or four easily.
You could also just put the eggs on toast. I’m sure that is very untraditional but it tastes great!
Substitutions and Additions
Shaoxing wine is a Chinese cooking wine. If you don’t have it, you could substitute mirin or dry sherry, or just leave it out if you don’t consume alcohol for any reason. Keep in mind that the alcohol itself will mostly cook off.
You can substitute black pepper for the white pepper if you prefer. Black pepper will taste slightly different, but it will still be good.
How to Make Chinese Stir-Fried Tomato and Eggs
Prepare Ingredients
Since this is a stir-fry, i.e. a fast-cooking dish, make sure all your ingredients are prepared before you begin cooking. Chop the green onions and the tomatoes, beat the eggs with the salt and white pepper, and I’d even recommend measuring out your sugar, soy sauce, and shaoxing wine and combining them in a small bowl. If you’re serving with rice or vegetables, make sure they’re ready.
Cook the Green Onions and Tomatoes
Set a large wok or skillet over high heat. A wok is ideal, but if you don’t have one, a well-seasoned cast iron skillet works well for this dish. That’s what I used to use before I got my wok. You could also use a non-stick pan, but please make sure it can go over high heat—some may be damaged if you go much higher than medium.
Add one tablespoon of oil to your pan of choice and when it’s hot, add the whites of the green onions and the tomatoes. Cook, stirring often, just until the tomatoes begin to soften and break down. This will take 1 or 2 minutes.
Add the Seasoning
Add the sugar, soy sauce, and shaoxing wine and cook, stirring often. Let the mixture simmer for 30 seconds or so.
Add the Eggs
Pour in the beaten eggs and sprinkle over the remaining green onion (save a small handful for garnishing if you like). Cook, stirring, for about 30 seconds or until the egg is cooked to your liking. I like to use a spatula for this since it works well for lifting the egg from the base of the pan and folding it over itself, resulting in large curds. Taste and season with more salt and pepper if needed.
Serve
It’s important that you remove the eggs from the pan the moment they’re done, or even slightly before, because they’ll continue to cook as they sit. You can eat them by themselves, or serve in a bowl with some white rice.
Chinese Stir-Fried Tomato and Eggs
Ingredients
- 6 large eggs
- 1/4 teaspoon salt
- 1/8 teaspoon ground white pepper
- 1 tablespoon peanut or vegetable oil
- 3 green onions chopped, whites and greens separate
- 1 cup chopped Roma tomatoes 2 or 3 Roma tomatoes
- 1/4 teaspoon sugar
- 1 tablespoon soy sauce
- 2 teaspoons shaoxing wine or dry sherry, or mirin
Instructions
- In a medium bowl, beat the eggs with the salt and white pepper and set aside.
- In a large wok or skillet over high heat, add the oil. When shimmering, add the whites of the green onions and the tomatoes, Cook, stirring often, just until the tomatoes begin to soften and break down, 1-2 minutes.
- Add the sugar, soy sauce, and shaoxing wine and allow to simmer, stirring, for about 30 seconds.
- Pour in the beaten eggs and sprinkle over the remaining green onion, reserving a small amount for garnishing if you like. Cook, stirring, for about 30 seconds or until the egg is done to your liking.
- Taste and season with more salt and pepper if needed, then serve hot, with rice if desired.
Did you make this recipe? If so, follow @theflavorvortex on Instagram and post a picture using #theflavorvortex as I would love to see it!