Tomato and Egg Stir-Fry (番茄炒蛋 fān qié chǎo dàn) is one of the most iconic homestyle dishes in Chinese cuisine. Simple but deeply comforting, it holds a special place in many households and is often regarded as a childhood favourite.
The combination of tomatoes and eggs is a relatively modern invention which require minimal ingredients, cooked quickly and provided a nutritious balance of protein and vegetables. Its accessibility and ease make it a common introduction to cooking.
The appeal of tomato and egg stir-fry lies in its mix of flavours with the natural sweetness and acidity of the tomatoes contrasting with the soft and savoury eggs. Every family often has its own twist and preferences on the dish, whether by adjusting the level of sweetness, or incorporating garlic for extra depth. This dish can be served as a side or as a main for a simple meal.
Ingredients:
- Eggs are the star of the dish. Aiming for a creamy, soft texture.
- Tomatoes adds a tangy, juicy base that complements the richness of the eggs.
- Salt seasons the dish, enhancing the overall flavour.
- Sugar balances the tomatoes’ acidity, subtly sweetening the dish. Adjust according to the ripeness of the tomatoes.
- Cooking oil prevents ingredients from sticking to the pan and helps achieve soft, silky eggs. Enhances richness.
- Scallions adds a fresh, aromatic garnish to finish the dish.
Steps:
- Prepare Ingredients:
- Wash and cut tomatoes into wedges. The skin is intentionally kept intact to help the tomatoes hold their shape during stir-frying.
- Crack the eggs into a bowl, add a pinch of salt, and beat until fully mixed.
- Cook the Eggs:
- Heat a pan over medium heat and add oil.
- Pour in the eggs and allow them to cook undisturbed for a few seconds. Gently push the edges towards the centre, minimising stirring to maintain the silky, soft texture.
- Cook until just set but still slightly runny. Remove the eggs from the pan and set aside.
- Avoid overcooking. The eggs will continue to cook when combined with the hot tomatoes later.
- Cook the Tomatoes:
- Add a little more oil to the same pan.
- Toss in the tomato wedges and stir-fry for about 1 minute, or until the tomatoes start to soften.
- Add a splash of water (about 2 tablespoon) and gently press the tomatoes with a spatula to release their juices. Continue to cook for another minute until the tomatoes become juicy and tender.
- Sprinkle in the sugar, taste the sauce and adjust based on the acidity of the tomatoes. Stir well to combine.
- Combine:
- Return eggs to the pan. Use your spatula to break them into bite-sized pieces and gently mix with the tomatoes.
- Add pinch of salt to taste and stir until the eggs and tomatoes are evenly combined and coated in the sauce.
- Serve:
- Transfer to a plate and garnish with chopped scallions.
- Serve immediately with steamed rice for a comforting, homestyle meal.
Tomato and Egg Stir-fry
Equipment
- 1 Knife
- 1 Cutting Board
- 1 Bowl
- 1 Chopsticks and whisk
- 1 Wok or Frying Pan
- 1 Spatula
Ingredients
- 3 Eggs
- 2 Medium Tomatoes
- Salt to taste
- 1 tsp Sugar
- Cooking oil
- Scallions chopped for garnish
Instructions
- Prepare Ingredients: Wash and cut tomatoes into wedges. Leave the skin on so it stays in shape while cooking. Beat eggs with a pinch of salt.3 Eggs, 2 Medium Tomatoes, Salt
- Cook Eggs: Heat a pan with oil in medium heat, pour in the eggs, and stir until just set but still soft. Remove and set aside.3 Eggs
- Cook Tomatoes: Add oil to the pan, stir-fry tomatoes for a minute until tomatoes are soft. Add 2 tbsps. of water and press on tomatoes to release juice and cook for another 1 minutes or until juicy. Add sugar for sweetness.2 Medium Tomatoes, 1 tsp Sugar
- Combine: Return eggs to the pan, mix with tomatoes, add pinch of salt to taste and stir until evenly combined.3 Eggs, Salt
- Serve: Garnish with scallions if preferred and serve hot with rice.Scallions
