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Bowl of Chinese tomato egg stir-fry with steamed rice, tomatoes, soft eggs and spring onions

Chinese Tomato Egg Stir-Fry Recipe (Fānqié Chǎodàn)

Soft scrambled eggs folded through ripe tomatoes in a lightly sweet and savoury sauce. Serve with steamed rice for a quick Chinese home-style meal.
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Course: Main Course with Rice, Side Dish
Cuisine: Chinese
Keyword: eggs, fānqié chǎodàn, vegetarian
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4 3-4 with rice
Calories: 184kcal
Author: Azlin Bloor

Ingredients

  • 4 large eggs
  • ½ tsp fine salt divided
  • ¼ tsp ground white pepper
  • 1 Tbsp water
  • 3 medium ripe tomatoes about 450-500g (about 1 lb)
  • 2 spring onions sliced, or 1-2 Tbsp finely chopped chives
  • 3 Tbsp neutral cooking oil divided
  • 1 tsp sugar or to taste
  • 3 Tbsp water
  • ½ tsp toasted sesame oil optional

Instructions

Prep Work

  • Crack the eggs into a bowl. Add half the salt, the white pepper and 1 Tbsp water. Beat until thoroughly combined.
    Water being added to eggs seasoned with salt and white pepper
  • Cut each tomato into six to eight wedges, removing the hard core if necessary.
    chopped tomato wedges on a wooden board
  • Slice the spring and separate the white and green parts.
    sliced spring onions (scallions), green and white separated, on a wooden board

Cook the Eggs

  • Heat a wok or large frying pan over high heat and add 2 Tbsp of the oil, and pour in the beaten eggs.
  • Leave them for a few seconds, then gently push the cooked edges towards the centre, allowing the uncooked egg to run underneath.
  • When the eggs are softly set but still slightly glossy, transfer them to a plate.
    (This is not in the video, I forgot to record it, oops)

Cook the Tomatoes

  • Return the wok to medium-high heat and add the remaining tablespoon of oil.
    Wipe off any egg bits first, if necessary. Otherwise, they'll just brown and burn as you're cooking the tomatoes.
  • Add the white parts of the spring onions. Stir-fry for about 15 seconds.
  • Add the tomatoes, sugar and remaining salt. Stir-fry for two to three minutes, gently pressing a few pieces with the spatula to help release their juices.

Make the Sauce

  • Add the 3 Tbsp water. Stir, then cover and cook for one to two minutes, until the tomatoes have softened but haven’t completely collapsed.
    Taste and adjust the sugar and salt if necessary.

Finish

  • Return the eggs to the wok, breaking them into large pieces with your spatula.
    adding omelette into cooked tomato sauce
  • Gently fold everything together for 30-60 seconds, just until the eggs are hot and coated in the tomato juices. Done. You don't want to cook the eggs too long, the whole idea is to still have them lightly cooked.
  • Stir through the sesame oil, if using (I'm not).
  • Finish with the green spring onion tops and serve immediately.

Notes

This will serve 3-4 people, but it does rather depend on the portion, and if you're serving it with anything else.

Nutrition

Calories: 184kcal | Carbohydrates: 5g | Protein: 6g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 364mg | Potassium: 296mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1066IU | Vitamin C: 14mg | Calcium: 39mg | Iron: 1mg
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