Quick Tomato Egg Stir-Fry

A fast Chinese tomato-and-egg stir-fry with soft scrambled eggs, juicy tomatoes and a lightly sweet-savoury sauce.

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Tomato egg stir-fry is a classic home-style Chinese dish because it is quick, inexpensive and comforting. The trick is to cook the eggs and tomatoes separately, then bring them together at the end.

Ingredients

• 5 eggs (lightly beaten)
• 500 g ripe tomatoes (cut into wedges)
• 3 spring onions (sliced, whites and greens separated)
• 3 tbsp neutral oil
• 1 tsp sugar
• 1 tbsp light soy sauce
• 0.5 tsp salt (divided)
• 0.25 tsp white pepper
• 3 tbsp water
• 0.5 tsp sesame oil (optional)

Step-by-step method

1. Beat the eggs with a pinch of salt and the white pepper until the whites and yolks are fully combined but not foamy.
2. Heat a wok or frying pan over medium-high heat and add 1½ tablespoons oil. Pour in the eggs and gently push them from the edges toward the centre.
3. When the eggs are softly set but still glossy, transfer them immediately to a plate. Do not fully cook them yet because they will return to the pan later.
4. Add the remaining oil and spring onion whites. Stir for 15 seconds, then add the tomato wedges and the remaining salt.
5. Cook the tomatoes for 3–4 minutes, stirring occasionally, until they soften and release some juice but still keep their shape.
6. Add the sugar, soy sauce and water. Stir and simmer for 30 seconds to create a light sauce.
7. Return the eggs to the pan and fold gently through the tomatoes for 30–60 seconds. Turn off the heat, add sesame oil if using, scatter with spring onion greens and serve immediately with rice.